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If you see a peanut butter cup and immediately think, “This would be better buried in chocolate,” these Gooey Peanut Butter Cup Brownies are calling your name. They’re thick, fudgy, and absolutely stuffed with Choceur peanut butter cups — folded into the batter and melted across the top. These peanut butter cup brownies are indulgent, dramatic, and the kind of brownies that vanish before you can even pretend you were only grabbing “a tiny piece.” If you love Reese’s brownies or anything chocolate‑PB, welcome home.

More Peanut Butter Cup Love: Ultimate Reese’s Peanut Butter Cup Brownie Trifle, Reese’s Peanut Butter Pretzel Pie and these Reese’s Peanut Butter Cup Chocolate Chip Oatmeal Cookies.

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Why You’ll Love These Gooey Peanut Butter Cup Brownies

Chocolate + peanut butter = unstoppable duo. These chocolate peanut butter brownies lean all the way into the chaos — fudgy chocolate base, melty peanut butter cups, zero apologies.
Built‑in candy pockets. Peanut butter cups melt into the batter like they own the place, giving you that classic peanut butter cup brownie bite in every square.
Fudgy, not cakey. This peanut butter cup brownie recipe is engineered for gooey centers and shiny tops.
Ridiculously easy. No fancy steps. Just mix, fold, bake, devour.
Guaranteed crowd favorite. These homemade brownies made with Choceur peanut butter cups will disappear faster than you can say, “Save me a corner piece.”

Ingredient Notes

Butter: The foundation of all great gooey brownies. Melted butter = fudgy texture every time.
Chocolate: Use good chocolate — it makes these fudgy peanut butter brownies even richer and deeper.
Sugars: Granulated + brown sugar = shiny, crackly tops and that perfect brownie chew.
Eggs: Room temp for the best texture and easy mixing.
Flour: Just enough to keep things brownie‑shaped — not enough to ruin the gooey factor.
Cocoa Powder: Boosts the chocolate flavor so the peanut butter cups don’t have to carry the whole show.
Peanut Butter Cups: The star. Minis, chopped full‑size, or both — they melt into pockets of peanut‑butter‑chocolate bliss and turn these into the best peanut butter cup brownies you’ll ever make. Choceur peanut butter cups melt extra smooth, which is what gives these brownies their signature gooey pockets.

What Peanut Butter Cups Work Best?

You can use any peanut butter cups in these brownies — minis, chopped full‑size, name‑brand, store‑brand, all of them work. I used Choceur peanut butter cups because they melt extra smooth and create those dramatic gooey pockets, but Reese’s or any other brand will still give you amazing results.

Ingredients for Gooey Peanut Butter Cup Brownies

This Choceur peanut butter cups brownie recipe is for a 9×13 pan. Divide recipe in half for an 8×8 or 9×9 pan of brownies if you’re wanting a smaller batch.

Homemade Peanut Butter Brownies

unsalted butter
unsweetened baking chocolate, I used Ghirardelli, roughly chopped
60% Cacao bittersweet chocolate chips, I used Ghirardelli
large eggs, room temperature
granulated sugar
brown sugar, packed
salt
vanilla extract, I used Singing Dog Vanilla
all purpose flour or a really good gluten free flour
baking powder
1 – 12 oz miniature peanut butter cups, I used ALDI’s Choceur Peanut Butter Cups
milk chocolate chips, I used Ghirardelli

Peanut Butter Chocolate Drizzle

creamy peanut butter
white baking chocolate chips, I used Ghirardelli

Toppings

1 – 12 oz miniature peanut butter cups, rough chopped I used ALDI’s Choceur Peanut Butter Cups, rough chopped

How to Make Gooey Peanut Butter Cup Brownies

Melt the butter and chocolate This is the fudgy foundation of your homemade peanut butter cup brownies. Pro Tip: Burnt chocolate tastes like regret.
Whisk in the sugar and eggs This creates that glossy, thick brownie batter you want in any good chocolate‑PB brownie situation.
Add the dry ingredients Fold gently — we’re keeping these gooey peanut butter brownies gooey.
Add the peanut butter cups Dump them in. All of them. This is the moment where Gooey Peanut Butter Cup Brownies earn their name.
Bake until fudgy perfection Edges set, center soft. Classic peanut butter cup brownie recipe vibes.

Troubleshooting

Cakey brownies? Overmixed. These are meant to be fudgy peanut butter brownies, not cake squares.
Too gooey? They needed a few more minutes or more cooling time.
PB cups melted too much? Freeze them first for more defined peanut‑butter‑cup pockets.
Edges too crispy? Oven runs hot — adjust next time.

More Variations of Gooey Peanut Butter Cup Brownies

Double Chocolate Overload: Add chocolate chunks for extra fudgy peanut butter cup brownies.
Salted PB Cup Brownies: Flaky sea salt = chef’s kiss.
Mocha Version: Espresso powder deepens the chocolate.
Gluten‑Free: Works beautifully with 1:1 GF flour.
PB Swirl: Swirl warm peanut butter on top before baking.

Serving Ideas

Warm with ice cream (elite move).
Chilled for maximum fudginess.
Cut into tiny squares for parties… or giant ones for yourself.
Drizzle with extra peanut butter or chocolate sauce.

Storage

Room Temp: 3–4 days.
Fridge: Up to 1 week — they get even fudgier.
Freezer: 2–3 months — perfect for emergency peanut butter cup brownie cravings.

FAQs

Can I use different peanut butter cups?

Yes! Minis, full‑size, dark chocolate, white chocolate — if it’s a peanut butter cup, it belongs in these homemade brownies.

PB cups melted more than expected?

That’s actually what makes these brownies extra gooey — Choceur peanut butter cups melt smoother and softer than Reese’s. If you want more defined peanut‑butter‑cup pockets, freeze the cups first or use a firmer brand.

Can I double this homemade peanut butter cup brownie recipe?

Absolutely. These brownies disappear fast, so doubling is honestly the responsible choice.

Can I make these ahead of time?

Yep. They stay fudgy for days and actually taste even better the next day.

Do I need a mixer for this recipe?

Nope. A bowl, a whisk, and a little self‑control are all you need.

Can I add nuts?

Totally. Walnuts or peanuts work great — but the peanut butter cups are already doing most of the heavy lifting.

How do I store these brownies?

Room temp for 3–4 days, fridge for up to a week, or freeze for 2–3 months. They freeze beautifully.

Can I make these gluten‑free?

Yes — just use a good 1:1 gluten‑free flour blend. These brownies are very forgiving.

chocolate lovers dessert

And that’s it — your pan of fudgy, over‑the‑top Gooey Peanut Butter Cup Brownies is officially ready to steal the spotlight. Whether you’re sharing them (brave) or keeping them all to yourself (relatable), these chocolate‑PB squares never disappoint. If you make them, tag me — I love seeing your brownie chaos in the wild.

Want more quick ideas and dessert inspo? Follow on Pinterest, Instagram or Facebook for recipe updates, baking tips, and lots of sweet inspiration.

Want More Peanut Butter Cup Love?

OMG Peanut Butter Cup Brownies

Kim Lange

All American Dream Brownies! Peanut butter cups and thick, fudgy chocolate brownies are definitely worthy!

4.50 from 59 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Course Dessert

Servings Servings

Calories

Ingredients

This recipe is for a 9x13 pan. Divide recipe in half for 8x8 or 9x9 pan of brownies.

Brownies

3 sticks butter unsalted
4 ½ ounces unsweetened baking chocolate I used Ghirardelli, roughly chopped
1 ½ cups 60% Cacao bittersweet chocolate chips I used Ghirardelli
6 large eggs room temp
1 ½ cups granulated sugar
1 ½ cups brown sugar, packed
1 teaspoon salt
1 tablespoon vanilla extract I used Singing Dog Vanilla
1 ½ cups all purpose flour or a really good gluten free flour
¾ teaspoon baking powder
1 - 12 oz miniature peanut butter cups I used ALDI's Choceur Peanut Butter Cups
¼ cup milk chocolate chips I used Ghirardelli

Peanut Butter Chocolate Drizzle

½ cup peanut butter
½ cup white baking chocolate chips I used Ghirardelli

Toppings

1 - 12 oz miniature peanut butter cups, rough chopped I used ALDI's Choceur Peanut Butter Cups, rough chopped

Instructions

Preheat oven to 350 degrees.
Line a 9x13 baking pan with heavy-duty foil and very lightly grease the foil with vegetable shortening, like crisco or line with parchment paper.
In a small saucepan, melt the butter over your lowest setting, then add the unsweetened chocolate with the bittersweet chocolate chips stirring constantly with a small whisk until melted and smooth.
Turn off heat and let set on burner.
In a large mixing bowl, add the eggs into the bowl and lightly whisk.
In another bowl, add in the sugars and salt and whisk together, then add the eggs in and mix together until just incorporated.
Whisk in the melted chocolate into the sugar/egg mixture, until just combined.
Briefly whisk in the vanilla.
In another bowl, whisk the flour and baking powder together and sift into the chocolate mixture.
Stir with a silicone spatula and pour and spread out 2/3 of batter evenly into your prepared baking pan.
Place (1 bag) of peanut butter cups evenly throughout the brownies by pushing down into brownies evenly. Spread out the rest of the brownie batter on top. (It's ok if some of the peanut butter cups show).
Sprinkle milk chocolate chips on top of the brownie batter.
Bake 35 minutes, until toothpick comes out clean and transfer pan to cooling rack and let cool for 15 minutes.
Scatter roughly chopped peanut butter cups on top and place brownies in fridge to let brownies set.
While brownies are cooling, prepare the peanut butter chocolate drizzle.
Melt peanut butter and white chocolate together in microwave for a minute and whisk briskly to melt evenly. Place back in microwave 15 second increments, stirring each time, if further melting is needed.
Place peanut butter chocolate in ziplock bag and snip corn and drizzle it back and forth across brownies.
Once brownies are set, cut and enjoy! Best served at room temperature.