Peanut Butter Cup Fudge Brownies Recipe

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Sally Published: January 8, 2021 Modified: May 31, 2021

How To Make Peanut Butter Cup Fudge Brownies

Nothing is as rewarding as this fudge brownies with a fudgy brownie base layer, peanut butter cups middle layer, and rice krispies on top.

Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes

Serves:

Ingredients

For Homemade Fudgy Brownie Layer:

  • ½cupsalted butter,(1 stick)
  • 8ozbittersweet chocolate,or semi-sweet, coarsely chopped, I used two 4 oz Ghirardelli Semi-Sweet Chocolate Baking Bars
  • cupsgranulated sugar
  • 3largeeggs
  • 1tsppure vanilla extract
  • ¾cupall-purpose flour,spoon & leveled
  • ½tspsalt

For Middle Layer:

  • ¾cupsalted peanuts
  • 8full size Reese’s Peanut Butter Cups,chopped

For Top Layer:

  • cupssemi-sweet chocolate chips
  • cupscreamy peanut butter
  • 1tbspunsalted butter
  • cupsRice Krispies cereal

Instructions

  1. Preheat oven to 350 degrees F.

  2. Generously spray 11 x 7 inch baking pan with cooking spray or line with aluminum foil. Set aside.

  3. Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly (about 6 minutes).

  4. Remove from heat and stir in sugar.

  5. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla.

  6. Gently fold in the flour and salt. Pour batter into prepared pan, smoothing the top with a knife. Bake for 30 minutes.

  7. Remove brownies from the oven and sprinkle the top with the peanuts and chopped peanut butter cups.

  8. Return to the oven and bake for 5 additional minutes.

  9. While the brownies are finishing up in the oven, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat.

  10. Stir in the Rice Krispies cereal until evenly coated.

  11. Remove the brownies from the oven and pour the chocolate and peanut butter mixture over top.

  12. Spread to cover evenly. Refrigerate for 2 hours before cutting into 24 squares.

Recipe Notes

  • Cover tightly and store in the refrigerator for up to 3 days.

Nutrition

  • Calories: 474.79kcal
  • Fat: 30.26g
  • Saturated Fat: 11.60g
  • Trans Fat: 0.19g
  • Monounsaturated Fat: 12.47g
  • Polyunsaturated Fat: 4.53g
  • Carbohydrates: 48.07g
  • Fiber: 3.52g
  • Sugar: 36.94g
  • Protein: 9.79g
  • Cholesterol: 36.39mg
  • Sodium: 221.52mg
  • Calcium: 44.73mg
  • Potassium: 306.67mg
  • Iron: 2.13mg
  • Vitamin A: 69.96µg
  • Vitamin C: 1.13mg
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