Swirled Peanut Butter Cup Brownies

Swirled Peanut Butter Cup Brownies


"These are the most peanut-buttery brownies you will ever try! You can substitute your favorite homemade brownie recipe for the mix."

Ingredients 1 h 45 m {{adjustedServings}} servings 321 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 31.5g
  • 10%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Stir brownie mix, vegetable oil, 2 eggs, and water in a large mixing bowl until smoothly combined and gently mix the chopped peanut butter cups into the batter.
  3. Beat peanut butter, sugar, butter, flour, vanilla extract, and 1 egg together in a bowl with an electric mixer until thoroughly combined. Spread half the brownie batter into the bottom of the prepared baking dish and top with 1/4-cup dollops of peanut butter mixture in an even pattern. Pour remaining brownie batter between the dollops. Use a knife to lightly swirl the peanut butter mixture into the brownie batter; do not overmix.
  4. Bake in the preheated oven until a toothpick inserted into the center of the brownies comes out with moist crumbs, 30 to 40 minutes. Cool completely before serving.
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Reviews 18

  1. 22 Ratings

Sarah Jo

I whipped these brownies up this morning after seeing LovestoHost's picture. I used a dark chocolate brownie mix and I subtracted a teaspoon of water and added teaspoon of vanilla to the brownie mixture. I also ran the mini Reese's cup through the food processor before adding them to the brownie mixture. I baked these brownies in my Perfect Brownie Pan--baked at 350* they were done in just over 30 minutes. After letting them cool, we dug into these brownies. HEAVENLY. One of the best brownies we've ever had. It's already over halfway gone.


Made these brownies exactly as the recipe stated with a package of Ghirardelli Chocolate Supreme brownie mix and they were a HUGE hit. Even my health-nut husband ate more of them than I did and requested that I make them again at Thanksgiving for his family. Once again, they were gobbled up before the evening was over. Will make this my default brownie recipe from now on!


You really can't go wrong w/Peanut Butter and gooey chocolate, can you? I have brownie issues (overdone, underdone, crumbly, battery-y, etc), so I decided to try this in mini muffin tins. They worked ok, but I never nailed the bake time, so some were still gooey and some were overdone. (This will work if you're good w/brownie bake times/doneness. I, obviously, am not.) I jumped ship and finished the way the submitter intended, but in an 8X8 pan since I'd used 1/2 the batter. These worked much better and were delicious. I used a Duncan Hines box mix since it needed to be a 9X13 sized mix. THANK YOU for the recipe, Erica!