Snacks
This Reese's brownie mix recipe delivers the ultimate fudgy chocolate peanut butter magic that rivals anything you'd buy at the store—and lets you control the texture and flavor.
The secret lies in a precise balance of cocoa powder, peanut butter, and melted butter that creates that signature dense, moist crumb with pockets of peanut butter goodness throughout. I've perfected this over years of testing, ensuring every batch turns out rich, crackly on top, and impossibly tender inside.
The beauty of this recipe is its foolproof nature—just mix, bake, and finish with a drizzle of melted chocolate for that classic Reese's look. It requires only 9 ingredients and 30 minutes of active time, making it ideal for weeknight cravings or last-minute dessert needs.
The brownie batter comes together in a single bowl, and the oven does all the heavy lifting while you handle the finishing touches.
What you'll end up with is a pan of deep chocolate brownies with visible peanut butter swirls that melt into every bite, creating a perfect harmony of sweet and nutty flavors. The edges will be slightly crispy, the center fudgy, and the aroma will fill your kitchen with pure indulgence.
This is the kind of dessert that disappears faster than you can say "Reese's."
For added excitement, consider mixing in chopped peanuts, caramel drizzle, or even a pinch of sea salt to enhance the flavors. The recipe also adapts well to dietary preferences—swap regular butter for coconut oil for a vegan version, or use almond flour for a gluten-free twist. Let's get baking!
Ingredients for reese's brownie mix
Nine simple ingredients transform into decadent Reese's-style brownies with peanut butter swirls.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Melted, full-fat for richness |
| Granulated Sugar 🍚 | 1 ½ cups | White or brown, packed lightly |
| Creamy Peanut Butter 🥜 | 1 cup | Natural, no added sugar |
| All-Purpose Flour 🌾 | 1 cup | Sifted for even texture |
| Cocoa Powder 🍫 | ¾ cup | Dutch-processed for smoothness |
| Baking Powder 🍞 | ½ tsp | Freshly measured |
| Salt 🧂 | ¼ tsp | Fine sea salt preferred |
| Vanilla Extract 🌸 | 1 tsp | Pure, high-quality |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Semisweet Chocolate Chips 🍫 | 1 cup | High-quality, 60% cocoa |
| Chopped Peanuts 🥜 | ½ cup | Optional, for crunch |
| Melted Chocolate 🍫 | ½ cup | For drizzling, 60% cocoa |
The cocoa powder makes all the difference here. Dutch-processed keeps the batter smooth and prevents bitterness—Hershey's Special Dark or Ghirardelli Natural Cocoa are my go-tos. Peanut butter is where the magic happens, so grab a high-quality natural brand like Smucker's or Skippy (no added sugar). The butter needs to be fully melted—microwave it in 40-second bursts to avoid burning. For the chocolate chips, Ghirardelli or Enjoy Life are worth the splurge; they melt beautifully and add that extra richness. If you're using salted peanut butter, reduce the added salt to 0.25 teaspoon—trust me, these are sweet enough.
No Dutch-processed cocoa? Natural cocoa powder works too, but add an extra 0.25 teaspoon baking soda to the mix. Running out of peanut butter? Almond butter or tahini adds a different but delicious twist—just reduce the sugar slightly. The recipe calls for white sugar, but brown sugar adds moisture if you prefer a chewier texture. Eggs can be swapped for flax eggs (2 tbsp ground flax + 6 tbsp water) for a vegan version. For the chocolate drizzle, use 70-80% dark chocolate if you want more intensity, but 60% keeps it classic. The chopped peanuts are optional but add that perfect crunch—buy them pre-chopped at Trader Joe's to save time.
This batter keeps for 3 days in the fridge, covered tightly. For best results, bake fresh, but you can prep the batter ahead and refrigerate it overnight. The brownies stay moist for 5 days at room temperature, wrapped in plastic, or freeze for up to 3 months. To reheat, warm in the microwave for 10-15 seconds or bake at 300°F for 5 minutes. Pro tip: Store extras in an airtight container with parchment paper between layers—they'll stay fudgy longer. Leftovers? They disappear fast, so plan accordingly.
Why You'll Love This Recipe
- Here’s what sold me: that first bite where the fudgy cocoa base meets the rich peanut butter swirl. It’s like Reese’s stuffed a brownie—no filling needed. My kids fight over the last piece, and honestly? I don’t blame them.
- Fewer Ingredients, Bigger Payoff: I’ll be real—this recipe uses five things you already have. Butter, sugar, peanut butter, flour, and cocoa powder? That’s it. No weird substitutions, no last-minute grocery runs. Just melt, mix, bake, and devour.
- Peanut Butter Magic: Here’s what sold me: that first bite where the fudgy cocoa base meets the rich peanut butter swirl. It’s like Reese’s stuffed a brownie—no filling needed. My kids fight over the last piece, and honestly? I don’t blame them.
- Double-Duty Dessert: Between us, these brownies are my go-to for everything. Pack them in lunchboxes (they hold up surprisingly well), freeze half for lazy nights, or serve them warm with ice cream. Even my picky uncle—who hates chocolate—asked for seconds.
Step-by-step instructions for fudgy chocolate peanut butter brownies
Here's how to create decadent, fudgy brownies with that perfect Reese's-inspired peanut butter-chocolate combo.
Melt Butter and Peanut Butter Together
In a medium microwave-safe bowl, combine the 1 cup unsalted butter and 1 cup creamy peanut butter. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. You should end up with a rich, creamy mixture that looks like thick peanut butter sauce. This step ensures even distribution of peanut butter flavor throughout the brownies.
If you prefer a smoother texture, strain the mixture through a fine-mesh sieve to remove any peanut bits. The melted butter and peanut butter should be warm but not hot—just cool enough to handle comfortably. This warmth helps the ingredients blend seamlessly when mixed with the other components.
Mix Wet Ingredients and Combine with Dry
In a large mixing bowl, whisk together the 1.5 cups granulated sugar, 2 whole large eggs, and 1 teaspoon vanilla extract until fully combined and slightly thickened. This mixture should be smooth with no visible streaks of egg whites. The sugar helps emulsify the eggs, creating a stable base for the batter.
In a separate bowl, sift together the 1 cup all-purpose flour, 0.75 cup cocoa powder, 0.5 teaspoon baking powder, and 0.25 teaspoon salt. This ensures there are no lumps in your batter, which can lead to dense or uneven brownies. Gradually add the dry ingredients to the wet mixture while stirring constantly on medium speed until just combined. Be careful not to overmix—just until no flour streaks remain.
Fold in Chocolate Chips and Peanuts
Using a spatula, gently fold in the 1 cup semisweet chocolate chips and 0.5 cup chopped peanuts. You want to distribute them evenly throughout the batter without overmixing. The chocolate chips will melt slightly during baking, creating pockets of gooey goodness, while the peanuts add a delightful crunch that contrasts beautifully with the fudgy texture.
This is also the moment to add any optional mix-ins you might have, like a handful of chopped Reese's cups or extra peanut butter swirls. The batter should be thick but still pourable—if it's too stiff, you can gently warm it in the microwave for 10 seconds to loosen it slightly. Overmixing now will make your brownies tough, so keep your strokes gentle.
Bake to Perfect Fudgy Perfection
Preheat your oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, until a toothpick inserted in the center comes out with moist crumbs but no wet batter.
Here's the thing—don't overbake! The brownies will continue cooking slightly as they cool, and you want that signature fudgy texture, not a dry cake-like result. The edges should be set but the center should still look slightly underdone. If you're unsure, err on the side of underbaking—you can always put them back in for a few more minutes if needed.
Cool and Drizzle for Extra Decadence
Remove the brownies from the oven and let them cool in the pan for 15 minutes. Then, carefully transfer them to a wire rack to cool completely. While they're still warm, melt the 0.5 cup melted chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth and glossy.
Drizzle the melted chocolate evenly over the cooled brownies, letting it pool in the cracks and crevices. For extra flair, sprinkle with additional chopped peanuts or crushed Reese's pieces. The chocolate will set as the brownies cool completely, creating that beautiful glossy finish that makes them look (and taste) like they came from a bakery. Cut into squares and enjoy while still warm for the ultimate peanut butter-chocolate experience!
Pro Tips For Making Reese'S Brownie Mix
- Melt Butter Slowly: I learned this the hard way—dumping cold butter into hot peanut butter and sugar makes a greasy mess. Instead, melt the butter just until it’s smooth (not bubbling), then let it cool for 2 minutes before mixing. This keeps the texture rich without making the batter too thin.
- Use Room-Temp Peanut Butter: Cold peanut butter clumps and fights you. Scoop the jar out 30 minutes early and let it sit on the counter—it should be soft enough to stir easily with a spoon. Trust me, your brownies will thank you with a smoother, more even texture.
- Don’t Overbake for Fudgy Perfection: The second the edges pull away but the center still jiggles slightly, pull them out. I used to bake until the edges were crispy, and the result? Dry, cakey brownies. A toothpick with moist crumbs is the real test—no liquid means overkill.
- Add a Pinch of Salt: Your unsalted butter and peanut butter are already rich, but cocoa powder lacks salt. Toss in ¼ teaspoon of fine sea salt with the dry ingredients—it balances the sweetness and cuts through the peanut butter’s heaviness. (Yes, even if the recipe doesn’t say so.)
Best sauces and condiments for this reese's brownie mix
Peanut Butter Drizzle
For an extra layer of peanut butter goodness, warm ½ cup creamy peanut butter with 1 tablespoon heavy cream in a small saucepan over low heat until smooth.
Drizzle over the warm brownies just before serving—the heat helps it set beautifully. I like to use Skippy Natural for its smooth texture and classic flavor. 🥜
Chocolate Ganache
Swap the simple chocolate drizzle for a luscious ganache by combining ½ cup heavy cream and ½ cup chopped dark chocolate (60-70% cocoa) in a heatproof bowl. Let it sit for 2 minutes, then stir until silky smooth.
Pour over the cooled brownies and let set for 10 minutes before slicing. Ghirardelli chocolate melts perfectly for this technique. 🍫
Caramel Swirl
Add a salty-sweet contrast by drizzling homemade caramel over the brownies. Make caramel by heating ½ cup granulated sugar in a saucepan until amber, then carefully adding 2 tablespoons heavy cream.
Cool slightly and drizzle over the brownies. Finish with a sprinkle of flaky sea salt for balance. I use Maldon salt for its delicate crystals. 🍯
Salted Caramel Drizzle
Combine the best of both worlds with a salted caramel drizzle. Heat ½ cup caramel sauce (store-bought or homemade) with 1 teaspoon sea salt until melted. Drizzle over the brownies and let set for 5 minutes before serving. The salt enhances the peanut butter and chocolate flavors beautifully. 🧂
Nutella Swirl
For a decadent twist, spread a thin layer of Nutella over the warm brownies and use a knife to create swirls. Let it set for 10 minutes before cutting.
The hazelnut flavor adds a sophisticated depth to the peanut butter-chocolate combo. This works especially well if you're serving these to company. 🌟
Spiced Chocolate Glaze
Infuse your chocolate drizzle with warmth by adding ½ teaspoon cinnamon and ¼ teaspoon cayenne pepper to the melted chocolate. This spiced glaze adds a subtle kick that pairs perfectly with the peanut butter. I like to use Penzeys spices for their high-quality blends. 🌶️
Nutrition facts
Frequently asked questions about Reese's brownie mix recipes
Can I make these brownies without peanut butter?
Yes! Swap the peanut butter for 1 cup almond butter or ½ cup tahini for a nutty alternative. For a non-nut option, try ½ cup Greek yogurt or ¼ cup coconut oil plus 1 teaspoon vanilla extract to maintain moisture. The texture will be slightly different but still delicious.
Why did my brownies turn out cakey instead of fudgy?
Overbaking is the most common culprit—check with a toothpick at 25 minutes instead of waiting for the full 30 minutes. Another issue could be too much flour (sift carefully!) or using cake flour instead of all-purpose. For extra fudginess, reduce the flour by 2 tablespoons next time.
How can I make these gluten-free or vegan?
For gluten-free, replace the all-purpose flour with 1 cup gluten-free 1:1 baking flour (like Bob's Red Mill). For vegan, swap the eggs for 2 flax eggs (2 tbsp ground flax + 6 tbsp water) and use coconut oil instead of butter. The texture stays rich and fudgy with these adjustments.
Can I bake these in a different pan size?
Yes! For a 9x9-inch pan, bake 20-25 minutes (they'll spread more). For a 9x13-inch pan, reduce baking time to 18-22 minutes and cut into smaller squares. Always check doneness with a toothpick—underdone brownies taste best! The batter should fill the pan about ½ to ⅔ full for proper rising.
What's the secret to getting peanut butter swirls?
Drop spoonfuls of peanut butter onto the batter before baking, then swirl gently with a knife. For dramatic swirls, use a piping bag with a star tip. Bake as directed—the heat will create beautiful marbled patterns. Pro tip: Warm the peanut butter slightly before adding for easier mixing.