Ultimate Reese’s Stuffed Brownies with Peanut Butter Frosting

Introduction & Inspiration

Calling all peanut butter cup fanatics! Prepare yourself for a truly decadent dessert experience with these incredible Reese’s Stuffed Brownies. We’re taking a rich, fudgy brownie base (made conveniently with a mix!), embedding whole Reese’s Peanut Butter Cups right into the batter before baking, and then slathering the whole thing with a dreamy, creamy homemade peanut butter frosting. It’s an absolute explosion of chocolate and peanut butter!

My inspiration for this recipe comes from the pure, unadulterated joy of combining two ultimate comfort treats: classic brownies and iconic Reese’s Peanut Butter Cups. I wanted to create an easy yet over-the-top dessert bar that would be perfect for satisfying serious sweet cravings or impressing guests at a party.

These brownies are perfect for birthdays, potlucks, bake sales, or anytime you need a truly indulgent treat. They are rich, satisfying, and the surprise Reese’s cup inside makes every bite extra special. It is a perfect recipe for Reese’s lovers.

Nostalgic Appeal / Comfort Factor

Brownies and Reese’s Peanut Butter Cups are both titans in the world of nostalgic comfort food. Brownies evoke cozy feelings of home baking, school treats, and simple chocolatey goodness. Reese’s cups are a beloved candy classic, representing that perfect marriage of chocolate and peanut butter.  

This recipe amplifies that comfort by literally stuffing the candy inside the brownie! It’s a fun, playful, and incredibly satisfying combination that taps directly into those happy childhood memories and indulgent cravings. The creamy peanut butter frosting adds yet another layer of familiar comfort.

It’s a decadent mashup guaranteed to bring smiles and satisfy even the biggest sweet tooth. A perfect comfort food dessert.

Homemade Focus (Easy Assembly & Frosting)

This recipe cleverly utilizes a brownie mix as a convenient starting point, making the base quick and easy to prepare. The real homemade magic comes in the fun assembly process – layering the batter, strategically placing those whole Reese’s cups, and topping with more batter – and in whipping up the rich, creamy peanut butter frosting from scratch.

While the brownie base is a shortcut, creating the luscious peanut butter frosting yourself ensures a perfect balance of sweet and salty peanut butter flavor with a fluffy texture that canned frosting can’t match. You also control the quality of the butter and peanut butter used.

It’s about taking a convenient base and elevating it with a fun homemade technique (the stuffing!) and a delicious homemade frosting, resulting in a truly special treat. The perfect balance between homemade and store-bought.

Flavor Goal

The primary flavor goal is an intense, harmonious blend of rich chocolate brownie and salty-sweet peanut butter, delivered in multiple textures. The brownie base should be fudgy and moist, providing a deep chocolate flavor.

The whole Reese’s Peanut Butter Cups baked inside should soften slightly, creating pockets of distinct milk chocolate and creamy peanut butter filling. The homemade peanut butter frosting should be light, fluffy, sweet but with a definite salty peanut butter punch, complementing both the brownie and the candy cups.

The overall experience should be a decadent explosion of chocolate and peanut butter flavors with contrasting textures – fudgy brownie, soft candy center, and fluffy frosting. A perfect combination of flavour and texture.

Ingredient Insights

For the Brownies:

• Brownie Mix (Box): A convenient base. Use a standard “fudgy” style mix (usually 18-19 oz size) for best results. Prepare according to the ingredients listed on your specific box (usually eggs, oil, water).
• Full-Sized Reese’s Cups: The star filling! Standard size cups work perfectly. Pressing them slightly into the bottom layer of batter helps them stay put. About 15 fit well in a 9×13 pan.

For the Peanut Butter Frosting:

• Creamy Peanut Butter: Provides the core flavor. Standard commercial creamy peanut butter (like Jif, Skippy) yields the smoothest, most stable frosting.
• Unsalted Butter (Softened): Creates the rich, creamy base for the frosting. Must be properly softened for smooth whipping.
• Powdered Sugar: Sweetens and provides structure/thickness. Sifting is recommended for lump-free results.
• Heavy Cream: Adds moisture and helps whip the frosting to a light, fluffy consistency. Milk can substitute but might make it slightly less rich/stable.
• Vanilla Extract: Enhances the peanut butter flavor and adds warmth.

Essential Equipment

• 9×13 Inch Baking Pan: Standard size for brownies and sheet cakes.
• Parchment Paper: Highly recommended for lining the pan, allowing easy removal of the entire brownie block for frosting and cutting.
• Large Mixing Bowl: For preparing the brownie batter according to box directions.
• Electric Mixer (Handheld or Stand Mixer with Paddle): Essential for making the peanut butter frosting light and fluffy.
• Large Bowl: For making the frosting.
• Spatula: For spreading batter and frosting.
• Wire Cooling Rack: Crucial for cooling the brownies completely before frosting.  
• Measuring Cups & Spoons:

Ingredients

(Based on 1x column)

FOR THE BROWNIES:

• ▢ 1 box brownie mix (standard 18-19 oz size), plus ingredients called for on the package (typically eggs, oil, water)
• ▢ 15 full-sized Reese’s Peanut Butter Cups

FOR THE FROSTING:

• ▢ 3/4 cup creamy peanut butter
• ▢ 1/2 cup (1 stick) unsalted butter, softened
• ▢ 2 & 1/4 cups powdered sugar, sifted
• ▢ 4 tablespoons heavy cream (or milk)
• ▢ 1 & 1/2 teaspoons vanilla extract

Step-by-Step Instructions

1. Prepare Oven and Pan:

• Preheat the oven to 350°F (175°C) or according to the temperature specified on your brownie mix box.
• Line a 9×13 inch baking dish with parchment paper, leaving an overhang on the longer sides to use as handles later. Grease the parchment paper lightly. Set aside.

2. Mix Brownie Batter:

• In a large bowl, prepare the brownie mix batter according to the specific instructions listed on the back of the box, using the required eggs, oil, and water. Mix until just combined – do not overmix.

3. Layer Batter and Reese’s Cups:

• Spread about two-thirds (⅔) of the prepared brownie batter evenly into the bottom of the parchment-lined baking dish.
• Unwrap the 15 full-sized Reese’s Peanut Butter Cups. Place them evenly on top of the batter layer, pressing them in just slightly.
• Gently spoon or pour the remaining one-third (⅓) of the brownie batter over the top of the Reese’s cups. Use a spatula to carefully spread the batter, ensuring all the Reese’s cups are completely covered.

4. Bake the Brownies:

• Place the baking dish in the preheated oven.
• Bake for 25-30 minutes (or according to your brownie mix package directions, potentially adding a few extra minutes due to the filling).
• The brownies are done when a toothpick inserted into the brownie portion (avoiding a Reese’s cup) near the center comes out with a few moist crumbs attached. If it comes out with wet batter, bake for a few minutes longer.

5. Cool Brownies Completely:

• Remove the pan from the oven and place it on a wire rack.
• Let the brownies cool completely in the pan before frosting. This is crucial, as warm brownies will melt the frosting. Cooling can take 2-3 hours.

6. Make the Peanut Butter Frosting:

• Once the brownies are cool, make the frosting. Ensure your butter is properly softened.
• Place the softened butter and creamy peanut butter into a large bowl. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, cream them together on medium-high speed until smooth and combined.
• Reduce the mixer speed to low. Gradually add the sifted powdered sugar, about one cup at a time, until it’s mostly incorporated. Scrape the sides of the bowl as needed. The mixture will be thick.
• Add the heavy cream and vanilla extract. Start mixing on low speed until combined, then increase the speed to medium-high.
• Whip the frosting for 2 minutes until it becomes light, fluffy, and spreadable. If it seems too thick, add another splash of cream; if too thin, add a bit more sifted powdered sugar.

7. Frost and Serve:

• Using the parchment paper overhangs, carefully lift the completely cooled brownie block out of the baking dish and place it on a cutting board or serving platter.
• Spread the prepared peanut butter frosting evenly over the top of the brownies.
• Slice into squares or bars. Serve immediately, or store covered.

Troubleshooting

• Reese’s Cups Sank to Bottom: Batter might have been very thin, or cups not pressed in slightly before adding top batter layer.
• Brownies Dry/Overbaked: Baked too long, or oven too hot. Follow toothpick test carefully, aiming for moist crumbs. Remember brownie mixes vary.
• Brownies Underbaked/Gooey Center: Not baked long enough. Ensure toothpick test is done in the actual brownie part. Needs more time.
• Frosting Too Stiff: Not enough cream/milk added, or powdered sugar amount too high. Beat in more cream/milk 1 tsp at a time.
• Frosting Too Soft/Runny: Butter too warm/melty, or too much liquid added. Try chilling the frosting briefly (15-20 mins) and re-whipping.
• Frosting Greasy: Butter too warm, or possibly overbeaten after reaching fluffy stage. Ensure proper butter temperature.

Tips and Variations

• Cool Completely: Absolutely essential before frosting to prevent a melted mess.
• Parchment Overhang: Makes lifting the brownies out for frosting and cutting much easier.
• Brownie Mix Choice: Use a “fudgy” style brownie mix rather than “cakey” for the best texture contrast with the candy. Dark chocolate or milk chocolate brownie mixes both work.
• Mini Reese’s Cups: You could scatter mini Reese’s cups throughout the batter instead of layering full-sized ones.
• Different Candy: Try stuffing with other flat-ish candy bars like Snickers (chopped), Milky Way, or Rolos.
• Add Chips: Fold mini chocolate chips or peanut butter chips into the brownie batter or sprinkle on top of the frosting.
• Chocolate Frosting: Use a chocolate buttercream or ganache instead of peanut butter frosting if preferred.

Serving and Pairing Suggestions

• Serve at Room Temperature or Slightly Chilled: Depending on preference for frosting consistency.
• Cut into Squares: Perfect for sharing, parties, bake sales.
• With Milk: The classic pairing for brownies and peanut butter!
• With Coffee: Balances the sweetness.
• A La Mode: Serve a square slightly warm (microwave briefly) with a scoop of vanilla or chocolate ice cream for ultimate decadence.

Nutritional Information

(Note: Estimated, per brownie, assuming 12-16 brownies. Highly variable based on brownie mix brand/prepared ingredients, Reese’s cups, frosting amount.)

• Calories: 400-600+ (Very indulgent!)
• Fat: 20-35g+
• Saturated Fat: 10-18g+
• Cholesterol: 50-80mg+
• Sodium: 200-350mg+
• Total Carbohydrates: 50-70g+
• Dietary Fiber: 2-4g+
• Sugars: 35-50g+ (Very sweet)
• Protein: 5-8g+

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Recipe Summary and Q&A

Summary: These Reese’s Stuffed Brownies start with a prepared brownie mix batter. About two-thirds of the batter is spread in a lined 9×13 pan, topped evenly with full-sized Reese’s Peanut Butter Cups, and covered with the remaining batter. After baking and cooling completely, the brownies are topped with a homemade creamy peanut butter frosting.  

Q&A:

• Q: Can I use homemade brownie batter instead of a mix?
  • A: Absolutely! Prepare your favorite fudgy 9×13 brownie recipe, layer it with the Reese’s cups as directed (half batter, cups, remaining batter), and adjust baking time as needed for your recipe.
• Q: Do I need to freeze the Reese’s cups first?
  • A: No, it’s not necessary for this recipe. They are simply placed on the bottom layer of batter and covered. They will soften during baking.
• Q: My frosting seems too thick even after adding the cream. What can I do?
  • A: Add a tiny bit more heavy cream or milk, just 1 teaspoon at a time, beating well after each addition until you reach a smooth, spreadable consistency. Be careful not to add too much liquid.
• Q: How should I store these brownies?
  • A: Store them in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week (let come closer to room temp before serving for best texture).