Our Chocolate Peanut Butter Brownies are a dream come true for Reese’s lovers! Made with a layer of fudgy brownies, thick peanut butter frosting, my mom’s famous fudge frosting, and Reese’s candy!
We have a major thing for chocolate and peanut butter in our house and Reese’s are one food we will all fight over.
(Quick – what’s the best Reese’s holiday shape? There’s only one right answer and it will tell me all I need to know about you!)
These Chocolate Peanut Butter Brownies are for serious chocolate peanut butter lovers only!
We start with our homemade brownies here, but you could use a box of brownie mix, if preferred. Our homemade brownies are seriously perfect, nice and thick, and the perfect amount of fudgy!
Next, these get topped with a thick layer of rich, thick peanut butter frosting.
Then my mama’s chocolate frosting gets poured over the top.
And finally – the mini Reese’s cups.
I told you this was chocolate peanut butter overload!
Ingredient Notes:
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Brownies – Use either our Nutella Brownies or homemade brownies. Both are perfect!
Reese’s – You’ll top these chocolate peanut butter brownies with some bite-sized Reese’s Minis for ultimate peanut butter and chocolate flavor!
Peanut Butter Frosting – The rich and creamy peanut butter frosting layer for these loaded brownies is prepared with peanut butter, powdered sugar, heavy whipping cream, and softened butter.
Chocolate Frosting – The top layer for these loaded Reese’s brownies is a simple homemade frosting that is thin and pourable and will set perfectly. It’s my mama’s recipe! It’s made with chocolate chips, sugar, butter, and milk.
What Readers are Saying!
“Wow! These look amazing! Brownies, peanut butter, PB cups! I think the oven is calling, because of course I have all of the ingredients! Thanks for the recipe!” – Laura
How to Make Brownies:
Brownies: First up, you need brownies! This recipe is for modifying already baked brownies to turn them into loaded Reese’s brownies! Start with a 9×13 pan of baked and cooled brownies.
Peanut Butter Frosting: To prepare the outrageously thick and creamy peanut butter frosting layer for these loaded brownies use a stand mixer to beat together the butter, peanut butter, powdered sugar, and heavy whipping cream. You can add more cream if you feel like it needs to be thinned out! We like it thick, to mimic the filling in a peanut butter cup. Spread that over the brownies.
Chocolate Frosting: My mama’s famous homemade chocolate frosting is a thin, pourable frosting that sets up into fudgy perfection. Add some sugar, butter, and milk to a saucepan and boil for exactly 1 minute. Remove from heat, then stir in the chocolate chips until they’ve fully melted into a smooth frosting! Immediately pour that over the peanut butter frosting and let it cool for 5 minutes.
Reese’s: When the chocolate frosting layer has cooled off for a few minutes you can start topping the brownies with the Reese’s Minis! They should sink well enough into the still warm brownies and frosting.
Finally, let these loaded Reese’s brownies cool for about 30 minutes before enjoying! Good luck keeping any willpower around these guys. You’ll be tempted to hoover the whole pan right into your face!
If you enjoyed these brownies and other dessert recipes with Reese’s, I would highly recommend checking out this air fried Reese’s recipe!
Variations:
Start with a box mix of brownies. Just be sure to use a box meant for a 9×13 pan and make the ‘cakey’ version of brownies rather than the ‘fudgy’ version. (Usually has an extra egg.) This will help the brownie base hold up to all that frosting on top.
Swap the mini Reese’s for Reese’s Pieces to add a little crunch!
FAQs:
You can keep these loaded Reese’s brownies in an airtight container for up to 3 to 5 days.
Yes! If you’re freezing the cut individual brownies, place them in a freezer-safe container in layers separated with wax or parchment paper. If freezing the entire slab of uncut brownies, you’ll want to wrap it in plastic and then aluminum foil.
MORE FAVORITE BROWNIE RECIPES!
Fully Loaded Reese’s Brownies
Ingredients
- 1 recipe homemade brownies baked and cooled
- 1 cup peanut butter
- 1/2 cup butter softened
- 4 cups powdered sugar
- 1/3 cup heavy whipping cream more as needed
- 1 cup white sugar
- 6 tablespoons butter
- 6 tablespoons milk
- 1 cup chocolate chips
- 8 ounces Reese’s Minis
Instructions
- When the brownies are completely cooled, prepare the peanut butter frosting.
- To prepare the peanut butter frosting, beat together the butter and peanut butter until well combined in the bowl of a stand mixer using the whisk attachment.
- On low speed, beat in the powdered sugar and heavy whipping cream until mixture is thick and fluffy and well combined. Thin with more heavy cream if desired to reach the consistency you prefer.
- Spread the peanut butter mixture over the brownies.
- To make the chocolate frosting, add sugar, butter, and milk to a small saucepan over medium heat and bring to a boil.
- Boil for exactly 60 seconds and remove from heat.
- Stir in chocolate chips and continue stirring until the chocolate has melted.
- Immediately pour the chocolate frosting over the peanut butter layer and gently spread with an offset spatula.
- Let the chocolate frosting cool for 5 minutes before sprinkling with chopped Reese’s candies.
- Let sit for 30 minutes before cutting and serving.
Tips & Notes:
Nutrition Information:
amanda says
These look so delicious. Omit the nutella?! Who on earth would do that? Crazy people, that’s who. I can’t wait to try them. Thanks for sharing!!!
JenniferRose | NeuroticMommy says
Oh em to the G! I’ve landed in peanut butter chocolate heaven!
Meyer Food Blog says
oh boy…you’re a dangerous woman. these are weapons of mass destruction!
Sam says
These look incredible Karly! Love following along with the video also! PB & Chocolate is my ultimate favourite combo! xx
Coley | Coley Cooks says
Oh Em Gee! These look absurdly delicious. I’m dying over here!! <3
Dawn - Girl Heart Food says
I would definitely be tempted to eat all of these myself! You can’t go wrong with chocolate and peanut butter and these brownies look so good! Plus, those Reeses on top? Woo hoo!!
Laura says
Wow! These look amazing! Brownies, peanut butter, PB cups! I think the oven is calling, because of course I have all of the ingredients! Thanks for the recipe!
Anne@ASaladForAllSeasons says
Holy cow, Karli….these look amazing! I love every decadent layer of them. 🙂
Sonali- The Foodie Physician says
Now that’s what I call an epic brownie! So fudgy, rich and decadent! Looks amazing!
Emma @ Lights, Camera, BAKE! says
This is my kind of brownie! Completely over the top, peanut butter and chocolate…. I love it. These look incredible!
Ruby & Cake says
Heck yes! This is my kind of brownie. Although dessert island scenario in hand i’d take a jar of nutella. My sister would have no hesitation in pushing me out of the way for a jar of peanut butter though – can’t wait to make these for her now!
Marie @ Yay! For Food says
Oh my goodness! I love the combination of chocolate and peanut butter so much and this looks absolutely delicious! You’re right, I would hoover these right up!
Nichole @TheSaltyMarshmallow says
Oh man! This is one of those desserts I actually imagine sinking my teeth into – so fudgy!!! 🙂
Andi says
Just a note: I frequently make your nutella brownies using peanut butter instead of nutella. This post just upped my game considerably.
Karly says
Woah. Can you actually taste the peanut butter when you add it to the batter like that? I must try it!!
Andi says
Not really. It’s just honestly hard for me to eat them with Nutella. They’re SO RICH! I did it the first time because my aunt is allergic to hazelnut, and they were a hit so I figured why not. 😉
Karly says
Oh! Well, in that case, if you really can’t taste the PB, you could leave it out entirely without making any other swaps. The brownies bake up the same and you save some calories. 🙂 I’m still trying it with peanut butter though. haha!
Mary Ann | The Beach House Kitchen says
Love, love, love these Karly! Decadent and indulgent for sure!