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Brownies à la coupe au beurre de cacahuète

Peanut Butter Cut Brownies

Whenever I find Peanut Butter Cups on sale, I stock up so I can make my Peanut Butter Cup Brownies!

They are rich, melting and so decadent ! If you love the combination of chocolate and peanut butter, this is the brownie recipe for you!

Peanut Butter Brownies

I've had quite a history with brownies lately! And based on your reactions to recent recipes like these Nut Butter Brownies and Espresso Chocolate Brownies, you love them too! Since we're both loving them so much right now, I thought today was the perfect time to share these cocoa butter cup brownies.

Although the base of this recipe is very simple, the results are stunning! You could definitely pass these brownies off as " bakery-bought " brownies. These brownies are super rich, fudgy, and a little chewy . Mainly on the edges! They are also filled with a dozen regular sized peanut butter cups and a whole cup of peanut butter chips.

Basically what I'm saying is, if you're a chocolate and peanut butter fanatic, these brownies are for you .

How to make peanut butter brownies

Tips and tricks for a successful recipe:

Because I wanted to enhance the flavor of peanut butter without actually adding peanut butter to the batter, I used brown butter in this recipe. It worked like clockwork! If you've never made browned butter before, don't worry! It's very easy .

You will need a sauté pan, butter and a little patience, that's all!

You will start by melting the butter; Once the butter is completely melted, you will continue to cook it, over medium heat (or medium-low if your stove is hot), until it takes on a golden color and smells slightly nutty.

Be sure to stay on the stove once the butter has melted; brown butter can turn into burnt butter very quickly. The brown butter adds a slightly nutty flavor you'll love !

Since there are 12 ounces of chocolate in this recipe, I highly recommend using quality chocolate that melts well and tastes great. The flavor is really strong! You know I love 70% cocoa bars and that's what I'm doing for this recipe! Whichever brand you choose, just make sure you're using real chocolate bars , not chocolate chips. I love chocolate chips - but not for this recipe! They don't melt well and have an inferior taste.
You will need peanut butter chips for this recipe. You can find them in the bakery aisle or buy them here.
Don't worry if the peanut butter chips melt into the batter when you mix them! They are added more for taste than for texture.

You will first add the batter to the pan, then press the peanut butter cups into the batter. Use a spatula to scrape the batter off the peanut butter cups to completely cover them. It's okay if you can see the shape of the peanut butter cup, as long as it's completely covered.

Be careful not to overcook your brownies! They shouldn't be runny when you take them out of the oven, but don't be scared if they have a little jiggle in the middle. The brownies will firm up as they cool. Overbaked brownies will not be fudgy.


How to Cool Peanut Butter Brownies

My last tip is also probably the hardest...because that's where I tell you to let your brownies cool for at least an hour before slicing them! The reason I'm stressing this so much is that brownies need time to firm up, and if you cut them too soon you'll get brownie lava... which isn't what we want ! So give them an hour, maybe even an hour and a half, and then dig. I know it's hard, but I promise you these brownies are worth the wait.

Pro Tip: You can speed up the cooling process by placing the brownies in the fridge. I can usually slice them after 45 minutes if I do that.

I have one last little tip about these brownies...

warm them for about 15 seconds in the microwave, top them with a scoop of vanilla ice cream, and thank me later 🙂.



  • 1 and 1/4 cup all-purpose flour (loosely packed)

  • 1 and 1/2 tablespoon unsweetened cocoa powder

  • 1/2 tsp. salt

  • 12 ounces semi-sweet OR dark chocolate, finely chopped

  • 1 cup (8 ounces) unsalted butter, melted until browned

  • 1 cup granulated sugar

  • 1 cup light brown sugar, packed

  • 1 tablespoon of vanilla extract

  • 5 large eggs, at room temperature

  • 1 cup peanut butter chips

  • 15 full-size peanut butter cups


  1. Preheat the oven to 180 degrees (C). Line a 23×33 cm mold with parchment paper; spray paper and any exposed pan with nonstick cooking spray and set aside.

  2. In medium bowl, combine flour, cocoa powder and salt; mix well and set aside. Place the chopped chocolate in a large bowl and set aside. Melt the butter in a medium skillet over medium heat. Continue to cook the butter, stirring frequently, until it turns a light amber color and smells slightly nutty. Immediately remove from the heat and pour over the chopped chocolate. Leave the chocolate/butter mixture to stand for 2 minutes, then smooth with a whisk. Add the two sugars and the vanilla and mix with a whisk. Add 3 of the eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Don't beat the batter too much at this point or your brownies will be too cakey. Sprinkle the flour and cocoa powder mixture over the chocolate mixture. Using a rubber spatula (not a whisk), stir the flour mixture into the chocolate until a little of the flour mixture is visible. Stir in the peanut butter chips. Don't worry if they melt into the batter! Pour the batter into the prepared pan and smooth the top. Press peanut butter cups into dough, forming 5 rows of 3 peanut butter cups per row. Use a spatula to coat each peanut butter cup with brownie batter. Peanut butter cups should not be visible.

  3. Bake in the middle of the oven for 30 to 34 minutes, rotating the pan halfway through, or until a toothpick inserted in the center of the brownies comes out with a few sticky moist crumbs. Let the brownies cool completely in the pan (this will take about an hour to an hour and a half), then remove them from the pan using the parchment paper. Cut them into squares and serve. *To speed up the cooling process, you can place the plate in the refrigerator.

  4. Store them at room temperature, in an airtight container or wrapped in plastic wrap, for up to 3 days.


Total time does not include cooling, which will take at least an hour. For tips and tricks on recipe success, please check out the post!

Now you know how to make exceptional peanut butter cup brownies. To store brownies, let them cool completely, then place them in a lunch box and keep them at room temperature.

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