A one bowl brownie loaded with three types of Reese's products—miniature peanut butter cups, peanut butter chips, and Reese's Pieces—for an indulgent chocolate-peanut butter treat that's fudgy and underbaked for best texture.
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Preheat oven to 350°F. Line a 9x13” pan with foil and spray with nonstick cooking spray.
Whisk flour, cocoa, sugar, and salt in a large bowl. Stir in eggs and oil until completely mixed. Stir in the peanut butter chips.
Spread half the batter in the prepared pan. Top with peanut butter cups (whole, or you can chop them if you prefer). Then top with the remaining batter and sprinkle the Reese’s Pieces over the top.
Bake for 20-26 minutes or until they just stop jiggling a little. These are better under done than over done! Cool before slicing.
Store in an airtight container for up to 3 days or freeze for up to one month.
Store in an airtight container at room temperature for up to 3 days or freeze for up to one month. No reheating needed; serve at room temperature or chilled.
9x13 inch baking pan · foil · nonstick cooking spray
Bake for 20-26 minutes until they just stop jiggling slightly. These brownies are better underbaked than overbaked, so err on the side of less time for a fudgier center.
Yes, but chop or halve them first so they distribute evenly throughout the brownie layers. You may need fewer cups depending on their size.
Store in an airtight container for up to 3 days at room temperature, or freeze for up to one month.
This recipe is designed for a 9x13 inch pan. Smaller pans will require longer baking time and may result in a thicker, cakier brownie; larger pans will bake faster and be thinner.
Substitute with canola oil or melted coconut oil in a 1:1 ratio. Avoid olive oil as it will overpower the chocolate-peanut butter flavor.
