Reese's Peanut Butter Brownies

If you love the chocolate and peanut butter combination in a Reese’s cup, these brownies deliver that same flavor in a chewy, fudgy bar. The clever part is that you make one batter, split it, and stir cocoa into one half to create two distinct layers from a single mix.

Melting the butter and peanut butter together in a saucepan builds the base. That warm fat dissolves the sugar and creates a smooth, pourable batter without needing a mixer. Four eggs make these rich and dense with a slightly cakey chew, not the thin, crispy type.

The chocolate batter goes into the pan first, then the peanut butter batter spreads on top. Don’t swirl them together unless you want a marble effect. Keeping them in distinct layers gives you that two-tone look when you bite in: dark chocolate on the bottom, golden peanut butter on top.

Pull them at exactly 30 minutes when the edges just start pulling away from the pan. The center will look slightly underdone but firms up completely as they cool.

Kitchen Tips

• Use creamy peanut butter, not chunky. Chunky won’t melt smoothly into the butter
• Measure out the 1 ¾ cups of batter for the chocolate portion before mixing in the cocoa. Eyeballing it leads to uneven layers
• Cool completely before cutting. These are sticky when warm and will smear instead of slicing cleanly
• Line the pan with parchment for easy removal and the cleanest cuts

Variations

• Press mini Reese’s cups into the top of the batter before baking for an over-the-top version
• Drizzle melted chocolate over the cooled brownies for a more finished look
• Use crunchy peanut butter if you want peanut pieces scattered throughout (just melt it longer)