Reese's Peanut Butter Brownies (The Ultimate Peanut Butter Chocolate Brownie Recipe)

There are brownies... and then there are brownies that have absolutely no interest in behaving themselves.

These start with a box mix (because sometimes we're working smarter, not harder), then get packed with chopped Reese's Cups and Reese's Pieces before baking. But the real magic happens afterward.

nstead of stopping at "good enough," we're going to poke the brownies full of tiny tunnels and pour warm, melted Reese's Peanut Butter right into them. Every bite ends up ridiculously fudgy, intensely peanut buttery, and somehow even better after everything has a chance to set.

If you're the kind of person who always thinks desserts need just a little more peanut butter, congratulations. You have found your people.

Ingredients (and why they matter)

• 1 box Reese's Brownie Mix: Prepare it exactly according to the package directions. The mix already has great chocolate flavor, so we're letting it do the heavy lifting.
• Reese's Peanut Butter Cups, chopped: These melt slightly into the brownies while baking, giving you little pockets of peanut butter throughout.
• Reese's Pieces: They add crunch and little bursts of peanut butter candy in every bite.
• Reese's Creamy Peanut Butter: This is the star of the show. Once melted until pourable, it fills every poke hole and creates that incredible layered texture.
• chocolate frosting: Melted into a smooth glaze, it becomes the easiest chocolate topping imaginable.

Equipment

• 8x8 baking pan
• Parchment paper
• Mixing bowl + spatula
• Microwave-safe bowls
• Offset spatula or spoon
• Something to poke holes (spatula handle, wooden spoon, etc.)

Directions

1. Prep your base
   Make the brownie mix according to the box instructions. Stir in the chopped Reese’s and Reese’s Pieces.
2. Bake
   Pour into a parchment-lined 8x8 pan and bake for about 35 minutes, or until set.
   Let cool completely. (This matters—don’t rush it.)
3. Poke
   Once cooled, use the back of a spatula or a spoon handle to poke holes all over the brownies. Not dainty. Commit to it.
4. Peanut butter layer
   Melt the Reese’s peanut butter until fully fluid.
   Pour over the brownies, then gently tap the pan on the counter to help it settle into the holes.
   Refrigerate until set.
5. Chocolate finish
   Microwave the chocolate icing for about 30 seconds, stir, then pour over the top.
   Smooth it out and finish with extra Reese’s and Reese’s Pieces if you’re feeling it.
6. Set and slice
   Chill until everything is fully set.
   These don’t need to stay refrigerated, but they slice cleaner when cold.

Baker’s Notes (aka what’s actually happening)

• Why poke brownies?
  You’re creating channels for fat-based fillings to move into the structure. Instead of sitting on top, the peanut butter integrates—better texture, better flavor distribution.
• Texture payoff
  • Brownie: dense + slightly fudgy
  • Peanut butter: soft-set, rich, slightly creamy
  • Cookies & cream: lighter, sweeter contrast
  • Top layer: smooth + firm for clean slicing
• If your peanut butter isn’t soaking in
  It’s either too thick or your brownies are too cool/dense. Warm it more until fully pourable.
• Swaps
  • No cookies & cream spread? Use melted white chocolate + crushed Oreos
  • Want it less sweet? Use dark chocolate ganache instead of frosting
  • Want more structure? Chill longer between layers
• Cutting tip
  Cold knife, wipe between slices. These are rich and layered—clean cuts matter.

Reese’s Poke Brownies

These Reese's Poke Brownies are loaded with peanut butter, Reese's Cups, Reese's Pieces, and chocolate frosting for the ultimate candy lover's dessert.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Cooling Time 1 hour hr

Course Dessert

Servings 16 pieces

Ingredients

  

1x2x3x

• 1 box Reese’s or Oreo brownie mix plus ingredients listed on box
• ½ cup chopped Reese’s Cups
• ½ cup chopped Reese’s Pieces or similar
• 1 ½ cups Reese’s Peanut Butter
• 1 container chocolate icing
• Optional: mini Reese’s + Reese’s Pieces for topping

Instructions

 

• Prepare brownie mix according to package directions. Stir in chopped Reese’s Cups and Reese’s Pieces.
• Pour into a parchment-lined 8x8 pan and bake for about 35 minutes, or until set. Let cool completely.
• Using the back of a spatula or spoon handle, poke holes all over the brownies.
• Melt Reese’s peanut butter until fully fluid. Pour over brownies and tap pan gently to help it settle into the holes. Refrigerate until set.
• Microwave chocolate icing for about 30 seconds, stir, then pour over the top and smooth evenly.
• Top with additional Reese’s and Reese’s Pieces if desired. Chill until fully set before slicing.

Notes

• Let brownies cool completely before poking to prevent tearing.
• Peanut butter should be fully melted so it flows into the holes easily.
• Each layer should be chilled before adding the next for clean structure.
• Brownies slice best when cold, but can be stored at room temperature.

Tried this recipe?Let us know how it was!