Scrumptious peanut butter chocolate brownies packed with Reese’s cups and topped with a rich ganache to satisfy your peanut butter and chocolate cravings.
Every special occasion needs a special treat and if your sweetheart is anything like my husband, than these Reese’s peanut butter chocolate brownies are the way to impress this Valentine’s day. They turned out to be one of the most decadent brownies I’ve made in a while. They are rich, fudgy packed with peanut butter goodness and chopped peanut butter cups. The ganache is a mixture of melted chocolate and creamy peanut butter. To give them a festive look, the brownies are topped with a Reese’s peanut butter chocolate heart.
I’ve made these brownies twice and each time I made them slightly different.
If you’re more of a chocolate lover (like me) or prefer to add other candy to the brownies (hello york peppermint patty) you could replace the 1/2 cup of peanut butter used in the recipe with 1/2 cup chocolate chips, melted.
The first time I made them only with melted chocolate and they turned out super rich, chewy and gooey, making it a little hard to cut them nicely.
Now, these second bath, I substituted 1/2 cup chocolate chips with 1/2 cup creamy peanut butter. Added more Reese’s peanut butter cups and topped them with a simple ganache.
The second batch turned out to be the uber peanut butter and chocolate brownies of all times! They held their shape better, they were still rich and gooey with a strong peanut butter flavor.
The second batch was tested using Reese’s creamy peanut butter. Although I think you may use other brands of peanut butter, I would not recommend using all natural peanut butter in these brownies. Since all natural peanut butter is more oily, I’m afraid your brownies might not come together. You may try, just don’t blame me if they don’t turn out.
Of course, you can top the brownies with chopped Reese’s peanut butter cups or Reese’s pieces instead of the peanut butter heart. I’m thinking of trying the white chocolate peanut butter cups next time.
Yields 15-20 bars (one 11X7" baking pan)
Scrumptious peanut butter chocolate brownies packed with Reese’s cups and topped with a rich ganache to satisfy your peanut butter and chocolate cravings.
15 minPrep Time
37 minCook Time
5 hrTotal Time
Save RecipeIngredients
- 2 cups chocolate chips
- 1 cup butter, diced
- 1/2 cup creamy Reese's peanut butter
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 eggs, room temperature
- pinch of salt
- 1 1/2 cups all purpose flour
- 1 1/2 cups chopped Reese's peanut butter cups
- 3/4 cup chocolate chips
- 1/2 cup creamy Reese's peanut butter
- 15-20 Reese's peanut butter hearts/cups
Instructions
- Heat the oven to 350F. Line an 11X7" baking pan with parchment paper. Set aside.
- Place 2 cups chocolate chips and butter in a medium saucepan and cook over low heat until melted.
- And the melted chocolate to a mixing bowl and started whisking on low speed for 5 minutes, to cool it down.
- Remove the whisk from the mixer and replace it with the paddle attachment.
- Add the peanut butter, sugar and vanilla extract to the chocolate mixture and stir until combined.
- Add the eggs, one at a time, beating well after each addition.
- Gently fold in the salt and all purpose flour. Stir until just incorporated.
- With a spatula, fold in the chopped Reese's peanut butter cups.
- Pour the brownie batter in the prepared pan and bake in preheated oven for 35-37 minutes.
- Do not over bake or the brownies will dry out.
- Let the brownies cool completely in the pan.
- To make the ganache, in a small saucepan add the chocolate chips and peanut butter and over low heat cook until the chocolate is melted, smooth and combined.
- Pour over the brownies. Let sit for about 10 minutes at room temperature and top with the Reese's peanut butter hearts or chopped cups.
- Let the ganache set before cutting into bars.
If you enjoyed these peanut butter chocolate brownies you may also like
Peanut butter cookie bars with Reese’s peanut butter eggs
Peanut butter cake with peanut butter frosting
Reese’s pieces double chocolate cookies
Happy Baking,
Roxana
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