Reese’s Peanut Butter Cup Extreme Brownie Cake
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Reese’s Peanut Butter Cup Extreme Brownie Cake starts with a simple brownie cake recipe that is fully loaded with peanut butter cups. Adding a peanut butter frosting that is second only to your grandma’s peanut butter fudge is the only way to do those layers any justice. The rich and creamy peanut butter frosting will blow your mind!!
Brownie Cake
If you have been reading our site for a while, you probably know that my mother-in-law Gigi is a peanut butter and chocolate freak.
Seriously, I have been making her a Reese’s dessert for every holiday and occasion for several years now. A person tires of making the same thing over and over. LOL.
One Mother’s Day, I decided to make her a brownie cake with chocolate chip cookie dough.
I was super happy with it… until she opened the box, and I could see the disappointment in her eyes!!
Well, you can guess that I learned my lesson. Needless to say, when her birthday came around this year I decided to give her exactly what she wanted — but with a fun twist.
And so this Reese’s Peanut Butter Cup Extreme Brownie Cake was born!
If you’re in the mood for some peanut butter goodness but don’t feel like baking, try my No Bake Peanut Butter Cheesecake or No Bake Reese’s Peanut Butter Pie instead!
Ingredient Notes and Substitutions
- Reese’s Peanut Butter Cups – The star of this peanut butter-packed Reese cup dessert! You’ll need two 10.5-ounce bags.
- Peanut Butter – Yep, more PB. You’ll need it to make the peanut butter fudge frosting!
I personally like using natural peanut butter for its taste and texture, but you can use what you have on hand. - Cream Cheese – Adds a really nice tang to the PB icing. Be sure to soften it first for the smoothest consistency.
- Sugar – I’m using plain old white granulated sugar for my Reese’s peanut butter cake.
The caramel-like flavor of brown sugar is just too much. Then, you’ll need powdered sugar for the frosting. - Cocoa Powder – Opt for unsweetened in this brownie cake recipe. The other ingredients will work their magic to provide that sweetness you’re after.
Pro Tips for Making My Reese’s Peanut Butter Cup Cake Recipe
- Mix with care.
When you overmix, you’ll end up with a cake-like consistency rather than a fudgy, brownie-like consistency!
Melt your butter, then add the sugar, cocoa powder, vanilla, and eggs. Mix until everything is combined… but don’t overdo it.
- Don’t skip the toppings!
Half of the beauty of my Reese’s peanut butter cup cake recipe is the tasty PB fudge icing and the added PB cups on top.
Roughly chop the cups and sprinkle them on top, then slice some in half and place them along the bottom edge of the cake. This way, each slice features its own piece of candy!
- My quick cooling tip.
When your brownie cake is done baking, pop it in the freezer to chill for 15 minutes while you work on the homemade frosting.
You want the cake to be cold before you decorate it for the best results. The freezer is so much more powerful than the fridge, which is why it’s my go-to for quick cooling.
Kitchen Tools You Will Need
- 9-Inch Round Cake Pan – You need two of them!
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Heat-Resistant Silicone Spatula – Perfect for cooking, stirring, and serving.
- Electric Hand Mixer – I’ve had this one in my kitchen forever and it still works beautifully.
Brownie Cake Recipe FAQ
You don’t have to — simply increase the amount of butter and PB instead — but it will change the taste and texture of the frosting.
I love the way the tanginess of the cream cheese pairs with the chocolate and PB flavors of the rest of the cake, so try to use it if you can!
Sure! You may have to adjust the baking time depending on the type of pan that you choose, but your Reese cup dessert will certainly taste the same no matter what pan you bake it in.
Yes, with a few adjustments. Prepare the Reese’s peanut butter cup cake recipe, but don’t frost it yet!
Allow the brownie cake to cool to room temperature, then wrap each layer tightly in several layers of plastic wrap and aluminum foil.
Let it thaw in the fridge overnight, then add the frosting and toppings!
Storing Reese’s Peanut Butter Cake
Because there is cream cheese in the frosting, this brownie cake must be kept in the refrigerator!
Keep it well covered and finish within 3-4 days. The texture will change slightly over time, so it’s best enjoyed fresh!
Enjoy!
With love, from our simple kitchen to yours.
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Reese’s Peanut Butter Cup Extreme Brownie Cake
Ingredients
- 1/2 cup unsalted butter
- 3 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 tablespoon vanilla extract
- 5 large eggs
- 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 21 ounces snack size Reese’s Peanut Butter Cups (divided), 2 10.5 ounce bags
Peanut Butter Fudge Frosting
- 8 ounces cream cheese, softened
- 1 cup unsalted butter, room temperature
- 15 ounce jar natural peanut butter
- 4 cups powdered sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 350°F. Spray (3) 9″ round baking pans with non stick spray. Set aside. Unwrap and cut 12 Reese’s cups into quarters. Place the remaining peanut butter cups into the fridge to chill.
- Cut butter into chunks and place it in a large microwave safe mixing bowl, melt completely. Add sugar, cocoa, vanilla and eggs. Mix with an electric mixer on medium, until combined. Add remaining ingredients. Mix until completely combined, but do not over mix.
- Divide evenly into prepared baking pans. Sprinkle quartered Reese’s Peanut Butter Cups over batter, press into batter with a spatula until they are even with the brownie mixture. Bake for 20 minutes or until a tooth pick comes out clean. Place in the freezer to cool, about 15 minutes.
- Combine cream cheese, butter and peanut butter in a large bowl and mix with an electric mixer (or stand mixer fitted with a paddle attachment). Beat on medium speed until smooth and creamy, about 3 minutes. Add sugar. Beat on low until combined, then switch to medium speed and beat until light and creamy. Add vanilla and salt. Beat mixture until well combined.
- Place a dollop of frosting on a 10″ plate. Place first brownie layer on plate. Spread about 1/2 cup frosting over top of cooled brownie. Place second layer and spread about 1/2 cup frosting over top. Frost the top and sides like a cake.
- Unwrap Reese’s and cut them all in half. Place halved peanut butter cups around the bottom of the cake with the cut side down. Cut remaining Reese’s halves into bite size pieces and sprinkle over the top of the cake.
- Serve and enjoy.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally Published October 2015, updated and republished August 2023
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This looks so good.
Do you use 2 pans or three. It say 3 in three in the directions, but when you frost it you only mention two. Which is it
I have made this cake more times that I would like to admit. I absolutely love it as does my entire family!
This is always on the table for Thanksgiving and Christmas Eve, My family expects it. It does not last long. It takes some time to make but believe me it is totally worth it!