Introduction

These Reese’s Stuffed Brownies bring together rich chocolate and creamy peanut butter in a decadent treat. With gooey brownie batter wrapped around full-size Reese’s cups and topped with peanut butter frosting, they are perfect for satisfying any sweet tooth.

A close-up view of thick, square dessert bars with three clear layers, arranged on crumpled parchment paper over a white marbled texture surface. The bottom layer is a dark brown, rich, fudgy brownie with a dense texture, the middle layer is a golden caramel or peanut butter filling, smooth and slightly thick, and the top layer is a light tan, creamy frosting with a soft texture. Dark chocolate drizzles run in thin, wavy lines across the top frosting of each bar, adding a decorative contrast. One square is slightly tilted, showing the side layers clearly for a visual of the cross-section. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Pillsbury family size brownie mix (19.5 ounces)
1 large egg
4 ounces cream cheese (softened)
1/4 cup salted butter (softened)
16 full-size Reese’s peanut butter cups (frozen)
1/2 cup salted butter (softened)
1 cup creamy peanut butter
3 tablespoons 2% milk
2 cups powdered sugar
2 ounces semi-sweet chocolate

Instructions

Step 1: Preheat the oven to 350ºF. Line an 8×8″ baking pan with parchment paper or spray it with cooking spray.
Step 2: In a stand mixer bowl or using an electric mixer, combine the brownie mix, egg, cream cheese, and 1/4 cup softened salted butter. Mix well, scraping the sides with a rubber spatula as needed. The batter will be very thick. Spread this batter evenly in the prepared pan.
Step 3: Press the frozen Reese’s peanut butter cups into the batter in a 4×4 grid, ensuring the tops of the cups are level with the batter surface. Bake for about 28 minutes.
Step 4: While the brownies bake, prepare the peanut butter frosting. In a stand mixer, blend 1/2 cup softened salted butter, 1 cup creamy peanut butter, 2 cups powdered sugar, and 3 tablespoons 2% milk for 2–3 minutes until light and fluffy.
Step 5: After the brownies have cooled, spread the peanut butter frosting evenly over the top.
Step 6: Melt 2 ounces of semi-sweet chocolate in a microwave-safe bowl using 15-second intervals, stirring between each until smooth and fully melted. Drizzle the melted chocolate over the frosting and let the brownies set before serving.

Tips & Variations

For extra gooey brownies, slightly underbake by 2–3 minutes but ensure the centers are set to your liking.
Use crunchy peanut butter for added texture in the frosting.
If you prefer, substitute the Reese’s cups with peanut butter M&Ms or chopped peanut butter candies for a different twist.
Softened cream cheese and butter will mix more smoothly, helping create a uniform batter and frosting.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. When reheating, allow refrigerated brownies to come to room temperature or warm slightly in the microwave to soften the peanut butter frosting.

How to Serve

A square dessert cut into sixteen pieces sits on crinkled brown parchment paper over a white marbled surface. Each piece has two layers, a dark brown base topped with a light tan, creamy layer spread thickly and smoothly. The top creamy layer is decorated with irregular thin dark chocolate drizzles going in various directions, with some pieces showing small clusters of thick dark chocolate dollops. The edges of the dessert are uneven and rustic. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade brownie batter instead of the mix?

Yes, you can substitute with your favorite homemade brownie batter. Just be sure it’s thick enough to hold the Reese’s cups without sinking.

Do I have to freeze the Reese’s cups before baking?

Freezing the Reese’s cups helps them retain shape and prevents excessive melting while baking, but if you’re short on time, fresh cups can be used—just expect a softer, more blended filling.