Swirled Peanut Butter Cup Brownies

Swirled Peanut Butter Cup Brownies

14 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    1 h 45 m
Recipe by  ERICA76

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 2 dozen brownies



  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.

Share It

Reviews (14)

Rate This Recipe
Sarah Jo

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!

More Reviews

Similar Recipes

Peanut Butter Brownies I

Peanut Butter Brownies I

Peanut Butter Cup Brownies

Peanut Butter Cup Brownies

Brownies with Peanut Butter Fudge Frosting

Brownies with Peanut Butter Fudge Frosting

Crunchy Peanut Butter Swirl Brownies

Crunchy Peanut Butter Swirl Brownies

Peanut Butter Cup Cookies I

Peanut Butter Cup Cookies I

Peanut Butter Cup Cookies III

Peanut Butter Cup Cookies III


Amount Per Serving (24 total)

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

Based on a 2,000 calorie diet



previous recipe:

Peanut Butter Cup Cookies I


next recipe:

Peanut Butter Rice Krispies(R) Brownies