Chewy REESE’S PIECES Peanut Butter Brownies

Chewy REESE’S PIECES Peanut Butter Brownies

If you’re a fan of rich, fudgy brownies with a burst of candy-coated sweetness and the unmistakable flavor of peanut butter, then these Chewy REESE’S PIECES Peanut Butter Brownies are your new go-to dessert. Combining the nostalgic joy of REESE’S PIECES with the deep, indulgent taste of homemade brownies, this recipe delivers a perfect balance of texture and flavor. Whether you’re baking for a party, a holiday treat, or just because—these brownies are sure to be devoured quickly.

The History

Brownies have been a beloved American dessert since their accidental creation in the late 19th century, with many crediting the Palmer House Hotel in Chicago as the birthplace of the first known brownie. Over the decades, brownie recipes evolved from simple cocoa-based treats to include a variety of mix-ins like nuts, chocolate chips, caramel, and even candies. The introduction of iconic candies like REESE’S PIECES in 1978 (famously popularized by the movie E.T. the Extra-Terrestrial) opened up new possibilities for creative bakers. Pairing peanut butter-flavored candies with classic chocolate brownies became an instant hit due to the complementary flavors. This recipe honors that legacy by combining chewy peanut butter brownies with colorful, tangy-sweet REESE’S PIECES for a modern twist on a timeless classic.

Ingredients Breakdown

To achieve the perfect chewy texture and rich flavor profile, each ingredient plays a crucial role:

Butter: Unsalted butter provides moisture and richness, helping create that dense, fudgy texture. Melting it gently ensures proper emulsification with sugar.
Sugar: A combination of granulated and brown sugar adds sweetness while contributing to both chewiness and a slight caramel note. Brown sugar enhances moisture retention.
Eggs: Large eggs bind the ingredients together and provide structure, while also adding to the soft, chewy consistency when not overmixed.
Vanilla Extract: Pure vanilla extract enhances the overall flavor, balancing the chocolate and peanut butter components.
Cocoa Powder: High-quality unsweetened cocoa powder gives the brownies their deep chocolate flavor without added sugar or fat.
Flour: All-purpose flour offers structure, but using just the right amount keeps the brownies tender rather than cakey.
Salt: A pinch of salt amplifies all the other flavors and cuts through the sweetness.
Baking Powder: Used sparingly to give a slight rise without making the brownies fluffy—this is about chewiness, not cake!
Peanut Butter: Creamy peanut butter is swirled into the batter for pockets of nutty goodness. Opt for natural or traditional brands depending on preference (just ensure it’s stir-before-use style if natural).
REESE’S PIECES: These iconic orange, yellow, and brown candies add a fruity outer shell with a peanut butter center, delivering bursts of flavor and color throughout every bite.
Chocolate Chips (Optional): For extra decadence, semi-sweet or milk chocolate chips can be folded in alongside the candies.

Step-by-Step Recipe

Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease any exposed areas to prevent sticking.
Melt Butter & Mix Sugars: In a medium saucepan over low heat, melt the butter completely. Remove from heat and whisk in granulated sugar and brown sugar until well combined and slightly glossy. Let cool slightly before proceeding.
Add Eggs & Vanilla: Crack in the eggs one at a time, stirring vigorously after each addition until fully incorporated. Stir in the vanilla extract. The mixture should become smooth and thickened—a ribbon-like consistency when drizzled.
Incorporate Dry Ingredients: In a separate bowl, sift together the cocoa powder, flour, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture using a spatula until no streaks remain. Be careful not to overmix, which can lead to tough brownies.
Fold in REESE’S PIECES: Gently fold in about ¾ of the bag of REESE’S PIECES, reserving some for topping. If using chocolate chips, add them now too.
Swirl in Peanut Butter: Drop spoonfuls of creamy peanut butter over the brownie batter. Use a knife or skewer to gently swirl the peanut butter into the batter—don’t overdo it; you want ribbons and pockets, not fully blended.
Top with More Candy: Sprinkle the remaining REESE’S PIECES evenly over the surface. Press down lightly so they adhere slightly to the batter.
Bake Until Just Done: Pour the batter into the prepared pan and spread evenly. Bake for 28–33 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). Avoid overbaking for optimal chewiness.
Cool Completely: Allow the brownies to cool in the pan on a wire rack for at least 1 hour. For clean cuts, chill in the refrigerator for another 30 minutes before slicing.
Serve & Store: Lift the brownies out using the parchment overhang. Cut into squares and serve at room temperature. Store leftovers in an airtight container.

Tips

Use Quality Cocoa: Choose Dutch-process or high-fat cocoa powder for deeper flavor and richer color.
Don’t Overmix: Once flour is added, mix only until combined. Overmixing activates gluten and leads to cakey or tough brownies.
Cool Before Cutting: Patience pays off! Warm brownies will crumble. Cooling sets the structure and improves texture.
Chill for Cleaner Cuts: Refrigerating the cooled brownies for 30 minutes makes slicing easier and neater.
Use a Hot Knife: Dip your knife in hot water and wipe dry between cuts for perfectly smooth edges.
Adjust Baking Time: Ovens vary—start checking at 25 minutes. Underbaked is better than overbaked for chewy results.
Double the Batch: These disappear fast! Consider making two pans—one to enjoy now, one to freeze.

Variations and Customizations

Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free baking blend. Ensure cocoa powder and other ingredients are certified GF.
Dairy-Free Option: Replace butter with vegan margarine or coconut oil (refined for neutral taste) and use dairy-free chocolate chips if adding.
Nut-Free Alternative: While challenging due to peanut butter and REESE’S PIECES containing peanuts, try sunflower seed butter and a nut-free candy like M&M’s (though flavor profile changes significantly).
White Chocolate Swirl: Add white chocolate chips or drizzle melted white chocolate on top after cooling.
Salted Caramel Swirl: Drizzle warm salted caramel sauce into the batter along with the peanut butter for a sweet-and-salty explosion.
Mini Cupcake Style: Bake in a lined muffin tin for 18–22 minutes to make portable brownie bites.
Layered Bars: Create a layered effect by pressing a graham cracker crust on the bottom before adding batter.
Spiced Twist: Add a pinch of cinnamon or cayenne pepper for a subtle warmth that complements peanut butter.
Frozen Treat: Freeze individual pieces and enjoy them cold for an ice-cream-bar-like experience.

Health Considerations and Nutritional Value

While undeniably delicious, these Chewy REESE’S PIECES Peanut Butter Brownies are best enjoyed in moderation as part of a balanced diet. Here’s a general nutritional breakdown per serving (based on 16 servings):

Calories: ~320–360 kcal
Total Fat: 18–22g (Saturated Fat: 8–10g)
Carbohydrates: 40–45g (Dietary Fiber: 2–3g, Sugars: 28–32g)
Protein: 5–6g
Sodium: 120–150mg

Key Notes:

Sugar Content: High due to multiple sources—white sugar, brown sugar, and REESE’S PIECES. Consider reducing sugar by ¼ cup or using a sugar substitute like erythritol for a lower-glycemic version (results may vary in texture).
Peanut Allergies: Contains peanuts in both peanut butter and REESE’S PIECES. Not suitable for those with peanut allergies. Always check labels for cross-contamination warnings.
Portion Control: Cut into smaller squares to satisfy cravings without overindulging. Serve with a glass of milk or fresh berries to balance richness.
Energy Dense: Great as an occasional treat or energy boost, but not ideal for daily consumption due to saturated fat and refined sugars.
Storage Impact: Refrigeration extends freshness but may firm up texture. Bring to room temperature before serving.

Ingredients

½ cup (1 stick / 113g) unsalted butter
1 cup (200g) granulated sugar
½ cup (100g) packed light brown sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
¾ cup (75g) unsweetened cocoa powder (preferably Dutch-process)
½ cup (60g) all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
⅓ cup (80g) creamy peanut butter (store-bought or natural)
1 standard-sized bag (10 oz / 283g) REESE’S PIECES candy
(Optional) ½ cup (90g) semi-sweet chocolate chips

Directions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, greasing the sides if needed.
In a saucepan over low heat, melt the butter. Remove from heat and whisk in both sugars until smooth and slightly shiny. Allow to cool for 5 minutes.
Add eggs one at a time, mixing thoroughly after each. Stir in vanilla extract until fully blended.
In a separate bowl, sift together cocoa powder, flour, salt, and baking powder.
Fold dry ingredients into wet ingredients using a spatula until just combined. Do not overmix.
Gently fold in ¾ of the REESE’S PIECES (and chocolate chips if using).
Drop spoonfuls of peanut butter over the batter. Use a knife to gently swirl in a marbled pattern.
Spread batter evenly into the prepared pan. Sprinkle remaining REESE’S PIECES on top, pressing lightly.
Bake for 28–33 minutes, until a toothpick inserted near the center pulls out with moist crumbs.
Cool completely in the pan on a wire rack (minimum 1 hour). For cleaner slices, refrigerate for 30 minutes.
Lift out using parchment overhang. Cut into 16 squares and serve.

FAQ

Q: Can I use crunchy peanut butter instead of creamy?
A: Yes! Crunchy peanut butter adds a nice textural contrast. Just expect small peanut bits throughout the swirls.

Q: Why did my brownies turn out cakey?
A: Overmixing the batter or using too much flour can cause a cake-like texture. Also, overbaking dries them out. Stick to the recommended time and minimal stirring.

Q: Can I freeze these brownies?
A: Absolutely! Wrap individual pieces tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw at room temperature before eating.

Q: Are REESE’S PIECES gluten-free?
A: No, REESE’S PIECES contain wheat ingredients and are not gluten-free. Check the packaging for the most current allergen information.

Q: Can I make this recipe in a smaller pan?
A: Using an 8×8-inch pan will result in thicker brownies and require a longer bake time (35–40 minutes). Adjust accordingly.

Q: How long do these last at room temperature?
A: Stored in an airtight container, they stay fresh for 4–5 days at room temperature. In humid environments, refrigeration is recommended.

Q: Can I add nuts?
A: Of course! Chopped peanuts or walnuts pair beautifully with peanut butter and REESE’S PIECES. Add ½ cup when folding in the candy.

Summary

Indulge in rich, chewy peanut butter brownies loaded with vibrant REESE’S PIECES for a nostalgic treat that’s bursting with flavor and color.

Perfect for parties, gifts, or satisfying your sweet tooth, these easy-to-make brownies combine fudgy chocolate with gooey swirls of peanut butter in every bite.