Pro Tips and Variations
- Use room‑temperature eggs for easier whipping with sugar and better incorporation with the chocolate mixture.
- Avoid overmixing after adding flour; stir only until you no longer see dry spots to preserve a fudgy texture.
- If your peanut butter cups are very soft (warm kitchen), chilling them briefly before assembly can help them hold their shape during baking.
Variations:
- Use mini Reese’s cups in a mini muffin tin for bite‑size party brownies; reduce bake time slightly and start checking early.
- Top the baked, cooled brownies with a drizzle of melted peanut butter and chocolate for extra decoration and flavor.
- Add a small pinch of espresso powder to the batter to deepen the chocolate flavor without making it taste like coffee.
Storage and Make-Ahead
- Store cooled brownies in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to about 5 days; the centers will firm slightly when cold but soften again at room temperature.
- You can also freeze them well‑wrapped; thaw at room temperature and, if desired, warm briefly to soften the peanut butter centers.
FAQ
Can I use brownie mix instead of homemade batter?
Yes; many peanut butter cup brownie recipes use a boxed mix. Prepare the mix as directed and follow the same layering and bake time in a muffin tin, adjusting as needed.
Do I need to line the muffin tin?
This version uses a well‑greased pan without liners. You can use paper liners if you prefer easier removal, but the brownies may not get quite as crisp on the edges.
Can I use unsalted butter?
Yes. If you use unsalted butter, add a small pinch of salt to the batter to balance the sweetness.
How do I keep them from sticking?
Generously grease the muffin cups, let the brownies cool well before removing, and run a thin knife around the edges if needed. Nonstick pans help too.
Are they best warm or fully cooled?
They’re delicious either way, but slightly warm brownies will have softer, gooier peanut butter centers, while cooled brownies are easier to handle and pack.
Conclusion and Call to Action
Reese’s Stuffed Brownies transform classic muffin‑tin brownies into chocolate–peanut butter bombs by hiding a whole Reese’s Peanut Butter Cup inside each fudgy bite. The simple stovetop‑and‑mixer batter, quick bake time, and built‑in portioning make them ideal for parties, bake sales, and peanut butter cup lovers.
When you share this recipe on your blog, invite readers to rate it, comment on whether they used full‑size or mini cups, and share photos of their brownie centers. Encourage them to save or pin it so they always have a crowd‑pleasing, over‑the‑top brownie recipe ready for birthdays, holidays, and chocolate cravings.