Reese’s Brownies are loaded with Reese’s cups and fluffy peanut butter fudge frosting. They are the ultimate in decadent desserts but so easy to make! Make brownies with peanut butter frosting for holidays, bake sales, or just an indulgent snack.
Chocolate and peanut butter together are simply irresistible, and nobody does it better than Reese’s.
The secret to this particular recipe for Reeses brownies is a layer of creamy peanut butter fudge frosting.
But it doesn’t stop there! Next comes a layer of peanut butter cups and chocolate drizzle to really put this dessert over the top!
If you’ve been here for a while, you know I love making all kinds of desserts with these flavors.
For something easy and quick, try my Reese’s Peanut Butter Fudge. You only need 4 ingredients, and it comes together in just 10 minutes!
Reese’s Peanut Butter Pie has a special ingredient in the crust that will blow your mind.
Or, go all out with my Extreme Chocolate Reese’s Cake. It’s the same as this recipe, but scaled up and decorated in the form of a cake!
Ingredient Notes and Substitutions
- Sugar – You’ll need granulated sugar for the chocolate batter, then powdered sugar to make peanut butter frosting for the brownies.
- Peanut Butter – I prefer the flavor of natural peanut butter, but use your favorite! No-stir varieties are easier to work with and will create a creamier frosting.
- Chocolate Chips – These are getting melted down for an easy chocolate drizzle.
Milk chocolate enhances the Reese’s flavor, but semisweet or dark would help tone down the overall sweetness of the dessert.
- Peanut Butter Cups – Opt for the miniature kind — wrapped or unwrapped — when making this recipe.
They’re a bit taller than full-sized cups and will hold their shape better in the batter.
Chop them into quarters for the brownies, then halves or quarters to sprinkle on top of the frosted layer.
Tips for Making Brownies with Peanut Butter Frosting
- Line Your Pan.
Using a layer of parchment paper not only prevents sticking, but you can lift the Reese’s brownies right out of the pan for easier slicing.
- Use Quality Cocoa.
Not all cocoa powders are alike and each will create a different chocolate flavor.
Regular unsweetened is the most commonly used, but Dutch-processed is great for balancing all of the sweetness with a more bitter flavor.
- Cut Some Corners.
If you’d like, you can easily use your favorite boxed brownie mix instead!
Just follow the directions on the box, then top with the chopped Reese’s and proceed with the recipe as directed.
Also, avoid any mixes that have chocolate syrup or fudge to mix into the batter or the texture won’t turn out quite right.
Kitchen Tools You Will Need
- 9×13 Baking Dish – This set is one of my favorites! The 9×13 is perfect for casseroles, and the smaller size is awesome for making half a casserole recipe.
- Stand mixer or large mixing bowl with hand mixer for whipping up the peanut butter frosting for brownies.
- Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes there is a whisk for every job!
- Offset Spatula – This spatula has so many uses and is perfect for smoothing the frosting on top of the brownies.
How to Make Peanut Butter Frosting for Brownies
The process really couldn’t be simpler! You will need to bring both the butter and cream cheese to room temperature before getting started.
Do this by unwrapping both, slicing them into smaller pieces, and letting them sit on the counter for about 30 minutes.
- Whip the cream cheese. Don’t rush the process! It takes about 3 minutes on medium to get it to the right texture.
- Add the powdered sugar. Reduce the speed to low until incorporated, then kick it back up to medium until light and fluffy.
- Mix in remaining ingredients. Add the peanut butter, salt, and vanilla and beat until creamy and well combined.
Reeses Brownies FAQ
Insert the toothpick into the very center of the pan — in this case, avoiding any PB cups.
The toothpick should come out clean, meaning that it’s not coated with any wet batter.
You do, however, want there to be a few dry crumbs! If it’s completely clean, then your brownies will end up a bit dry.
Technically, yes — though they won’t be Reese’s brownies anymore!
Replace the peanut butter cups with 1 cup of milk chocolate chips and omit the frosting. They won’t be as rich, but you’ll still end up with deliciously fudgy brownies.
I don’t see why not, but make sure the temperature isn’t too hot or it may melt the layer of frosting.
Storing and Freezing Frosting Brownies
While they should be fine at room temperature for a few days, brownies with peanut butter frosting should be kept covered in the refrigerator if you need to store them longer.
It’s also best to cut slices as you need them to keep them from drying out.
Reeses brownies also freeze really well. Wrap squares tightly with plastic wrap and place in a freezer-safe storage bag.
Store for up to 6 months in the freezer and defrost for 30 minutes before eating.
With love, from our simple kitchen to yours.
Other Delicious Brownie Recipes
Reese’s Brownies with Peanut Butter Fudge Frosting + Video
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 3 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 12 ounces mini Reese’s Peanut Butter Cups, 1 12-ounce bag, cut into quarters (divided)
Peanut Butter Fudge Frosting
- 8 ounce block cream cheese, softened
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar, sifted
- 15 ounce jar natural peanut butter
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 6 ounces milk chocolate chips, melted
- Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper, set aside.
- Place butter in a large microwave-safe mixing bowl, melt completely. Add sugar, cocoa, vanilla, and eggs. Whisk to combine well. Add remaining ingredients. Whisk until completely combined, but do not over mix.
- Pour into prepared baking dish. Sprinkle 10-15 mini Reese’s Peanut Butter Cups cut into quarters over batter, press into the batter with a spatula until they are covered. Bake for 20 minutes or until a toothpick comes out clean. Place in the freezer to cool, about 15 minutes.
- Meanwhile: Combine cream cheese and butter in the bowl of a 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 peanut butter, vanilla, and salt. Beat mixture until well combined.
- Spread frosting over top of the cooled brownie. Sprinkle remaining peanut butter cups over the top of the frosting.
- Drizzle melted chocolate over the top of brownies. Serve and enjoy.
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 June 2013, updated and republished October 2023
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