Peanut Butter Brownies

These wickedly delicious Peanut Butter Brownies are as easy to make as they are to eat. Each piece is filled and topped with Reese’s peanut butter chocolate treats too.

Peanut Butter Brownies

These Peanut Butter Brownies are very easy to make and adding lots of Reese’s chocolate treats to them, makes them all the better in my opinion. Peanut butter and chocolate go so well together don’t they?

It was actually a warm day when I made these, so I had to pop them in the fridge to stop the chocolate topping from not setting. This is also why the brownies do not look squidgy, but rest assured they were once they were at room temperature. 

The brownie makes 9 squares, but as delicious as they are I think a whole square would be too much . Therefore, I would suggest that the brownies are cut in half again to make 18 smaller ones instead.

These Peanut Butter Brownies really are scrumptious! I took some to a friend’s for a coffee afternoon and they were big hit, so much so that one of my friends is waiting for this post to be live so she can make some for herself. 

Recipe for Peanut Butter Brownies 

Peanut Butter Brownies
Cook time
Total time
Serves: 18
  • 200g crunchy peanut butter (I used an organic one which did not contain ay added sugar)
  • 300g milk chocolate
  • 200g caster sugar
  • 3 medium eggs
  • 100g self-raising flour
  • 120g bag of Reese's mini peanut butter cups
  • 150g Reese's Pieces
  1. Pre heat the oven to 180oC/ 160oC
  2. Line an 8 inch brownie tin
  3. Place the peanut butter, sugar and 150g of the chocolate in a non stick sauce pan over a low heat and, while stirring occasionally, melt. *Note the mixture will not melt completely but will make a gloop of sorts*
  4. Allow the mixture to cool for a few minutes and then beat in the flour and eggs (or do this in a free standing mixer)
  5. Stir in half the bags of each of the mini cups and pieces
  6. Pour into your prepared brownie tin
  7. bake in the oven for 25-30 minutes give or take - you want a crust to form but the centre is still very slightly wobbly. Mine took 25 minutes, so my tip is to check it after 25 and see how it is.
  8. Once your brownie has got to this stage, leave it to cool completely in the tin
  9. Melt the remaining chocolate
  10. Once, cold, remove the brownie, and cover with the melted chocolate and decorate with the remaining Reese's chocolates.
  11. Leave to set and cut into pieces - you might need to chill it for a bit to set there chocolate if your kitchen is warm/you make this in hot weather. Once the brownies are at room temperature, they are all soft and squidgy.


Bake of the Week
Casa Costello
<div align="center"><a href="" title="Casa Costello" target="_blank"><img src="" alt="Casa Costello" style="border:none;" /></a></div>

Welcome to a new Bake of the Week. Thank you to everyone who linked up last week, over with Helen.  Here they are:

Such cute teddy bear toppers made by the talented Helen on her joint 40th birthday cake 

I love using up ripe bananas and Louise’s muffin recipe is perfect for just this 

Such a clever take on a Scottish classic, is Claire with her Cranachan Flapjacks with Whisky Icing Drizzle

How gorgeous do Jo’s Blueberry Scones with Lemon Glaze look? good enough to eat for sure.

Amanada is so clever at making cakes that do not look like cakes! Check out her Hipster AF Avocado Toast Cake

I loved reading Kate’s story about the dangers of flapjack cut into triangles, and admiring her yummy Chewy Apricot, Apple, Cinnamon & Maple Flapjacks

Another recipe from Kate, and this time its her pretty looking easy to make Simple 4-Ingredient Store-Cupboard Apple & Strawberry Pie (gluten free; dairy free; vegan)

I am loving the look of Cat’s Blueberry & Lemon Swirl Loaf Cake  , and that swirl is just perfect!

Such a great name, aswell as looking amazing, are Kate’s Chocolate-Espresso Puddle Cookies – gluten & dairy free

Choclette’s fabulous Chocolate Macaroon Recipe with Honeyed Chocolate Ganache is a great way for using up leftover egg whites

Lastly,  are my own Lemon Jammie Dodgers Traybake 

So who is this weeks Bake of the Week?

It is Jo and her fabulous scones 

Please share your Bake of the Week with us

The new linky opens every Thursday with a new Round up, hosted by myself and Helen . The bakes linked up will be shared widely across Twitter, Pinterest, Stumble Upon, Facebook (when possible) & G+ . Also, all linked up bakes will have a link in the following week’s roundup and comments. If you can, please visit a couple of other entrants and let them know where you found them by leaving #BakeoftheWeek.

Furthermore, there is now a Bake of the Week Facebook group . Anyone with an interest in baking is invited to to join. We hope to build a real community of like-minded bakers from all areas. You don’t need to be a professional – Newbie questions are totally welcome. It is a safe place where no question is too basic or advanced. The link to add yourself is HERE

Please do link up your new #BakeoftheWeek here.

8 comments / Add your comment below

  1. They look fab and I’m sure they are delicious as well. But, I don’t agree with you, a big square one is better than 2 smaller ones. :))

  2. These sound delicious. I have had peanut butter brownies on my to bake list for a while now. The melted chocolate topping is a fantastic added extra. I’m pretty sure I could eat a whole square without having to cut it in two 😉

  3. These look so delicious Jenny and I so agree with Anca and Cat, one big square for me please! Super chuffed that my scones are your Bake of the Week too, thank you! 🙂 xx

  4. My girls have only just discovered the joy of peanut butter so we are currently trying out lots of PB recipes – Perfect timing for your brownies! Thanks loads for keeping #BakeoftheWeek open for another week. Doesn’t it feel too hot to turn the oven on though!? x

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