Reese’s Brownie Bliss: The Ultimate Chocolate and Peanut Butter Dessert

Introduction to Reese’s Brownie Bliss: The Ultimate Chocolate and Peanut Butter Dessert

Let me paint you a picture: it’s Saturday night, you’ve got a craving, and nothing in the cookie jar is going to cut it. What you want is rich, fudgy brownies—but not just any brownies. You want that chocolate + peanut butter magic that Reese’s nails every single time. That’s where Reese’s Brownie Bliss comes in.

Think fudgy chocolate layers hugging creamy peanut butter cups, with just enough chew to make you go back for “one more piece” (which we both know means three more). The best part? These brownies are easy. Foolproof even. If you can stir, layer, and wait for your oven timer, you can pull these off.

Today, I’ll walk you through what you’ll need, how to make them without messing up, tips for storing, and fun ways to customize them. Let’s dive in.

What You’ll Need for Reese’s Brownie Bliss Brownies

Ingredients

• Brownie Batter Basics
  • 1 cup butter (melted)
  • 2 cups sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • ¾ cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
• Filling
  • 12–16 Reese’s Peanut Butter Cups (full-sized work best)
• Optional Toppings
  
  • Chocolate chips
  • Chopped Reese’s
  • Peanut butter drizzle

Tools

• 9×13 baking pan
• Parchment paper (don’t skip this—trust me)
• Mixing bowls
• Whisk or mixer
• Rubber spatula

How to Make Reese’s Brownie Bliss in 5 Easy Steps

1) Prep Like a Pro (Pan, Oven, Ingredients)

• Heat: Preheat to 350°F / 175°C (rack in the center).
• Pan: Line a 9×13 in (23×33 cm) metal pan with parchment, leaving 2 “handles” to lift. Lightly grease the sides. (Glass runs cooler—add 5–8 minutes to bake time.)
• Room temp matters: Pull eggs to room temp; cold eggs tighten the batter.
• Scale it if you can:
  • Butter 1 cup / 227 g (melted)
  • Sugar 2 cups / ~400 g
  • Eggs 4 large
  • Vanilla 1 tsp
  • Flour 1 cup / 120 g
  • Cocoa ¾ cup / 70–75 g
  • Baking powder 1 tsp (4 g)
  • Salt ½ tsp (3 g)
  • Reese’s cups 12–16 (full-size)

Why this is key: Consistent heat + parchment = clean release and even baking. Room-temp eggs give you a smoother, fudgier crumb.

2) Build the Batter (Bloom, Whisk, Fold)

• Melt & cool butter: Microwave or saucepan until just melted; cool until warm, not hot (you should touch it comfortably).
• Bloom the cocoa (flavor boost): Whisk the cocoa into the warm butter until glossy and lump-free.
• Wet bowl: In a large bowl, whisk sugar + eggs + vanilla 60–90 seconds until slightly thick and glossy (you’re dissolving sugar—this is where that shiny top comes from).
• Dry bowl: Whisk flour + baking powder + salt.
• Combine: Stream the cocoa-butter into the wet, whisking. Switch to a rubber spatula and fold in the dry mix just until no dry pockets remain. (Most people mess this up—overmixing makes cakey brownies.)

Cues: Batter should be thick, pourable, and shiny. No streaks of flour. No aggressive stirring.

3) Layer & Stuff (Even Grid = Even Slices)

• Bottom layer: Spread about half the batter into the pan. Use an offset spatula for a level surface (thicker edges bake faster—keep it even).
• Reese’s grid: Arrange 12 cups in a 3×4 grid (or 16 in a 4×4 if you want more PB in every bite). Press gently so they sink just into the batter.
• Top layer: Dollop the remaining batter over the cups; don’t drag (you’ll move the cups). Pat and nudge to cover completely.
• Optional extras: Sprinkle chocolate chips, chopped Reese’s, or warm peanut butter swirls (microwave PB 10–15 sec; swirl with a knife—less is more).

Pro tip: If the top layer feels too loose, chill the batter 8–10 minutes before spreading; it sits better and bakes fudgier.

4) Bake Right (Set the Edges, Keep the Middle Fudgy)

• Bake: 28–35 minutes at 350°F/175°C. Rotate the pan at the 18–20 minute mark for even heat.
• Doneness checks:
  
  • Toothpick: Insert near the center; you want moist, fudgey crumbs, not wet batter.
  • Look: Edges slightly pull from the pan; top is set and shiny, with tiny cracks.
  • Thermometer (best): Center at 195–203°F (90–95°C).
• If using glass or a crowded oven: Add 5–8 minutes; recheck every 3 minutes. Don’t overbake—dry edges happen fast.

Why this matters: Brownies keep cooking from carryover heat. Pulling at moist-crumb gives you the perfect set after resting.

5) Rest, Release, Slice, Serve (Let the Magic Set)

• Cool in pan: 30–45 minutes on a rack. The structure firms; the peanut butter settles.
• Lift out: Use the parchment handles to transfer to a board. For clean cuts, chill 20 minutes.
• Slice: Warm a sharp knife under hot water, wipe between cuts. Aim for 12–16 squares.
• Serve: As-is, or with vanilla ice cream, a peanut butter drizzle, and a few chopped Reese’s on top.

Chef’s note: “Let it rest. That juice? That’s gold.” Same idea here—patience gives you those neat, fudgy squares instead of a chocolate landslide.

Serving and Storage Tips for Reese’s Brownie Bliss

Serving Suggestions

• Cut into clean squares (wipe your knife between cuts).
• Top with vanilla ice cream.
• Drizzle warm peanut butter or chocolate sauce.
• Add whipped cream for drama.

Storage Options

• Room Temp: 2–3 days in an airtight container.
• Fridge: Up to 5 days.
• Freezer: Wrap in foil, freeze up to 2 months.
• Reheating: 20 seconds in the microwave makes them gooey again.

Mistakes to Avoid

1. Overmixing batter – Makes brownies tough.
2. Wrong oven temp – Too hot and you’ll dry them out.
3. Skipping parchment paper – You’ll regret it when they stick.
4. Using the wrong pan – Stick to 9×13 unless you adjust time.
5. Not letting brownies cool – They’ll crumble apart.
6. Using cold ingredients – Room temp eggs blend better.
7. Ignoring the toothpick test – Guesswork leads to raw or dry brownies.

Tips and Tricks for the Perfect Reese’s Brownie Bliss Every Time

• Use good cocoa—quality matters.
• Chill batter before baking for a fudgier texture.
• Add a spoonful of espresso powder to deepen flavor.
• Toss in nuts, pretzels, or chocolate chips for crunch.
• Swirl in melted peanut butter before baking.
• Serve warm for maximum goo factor.
• Store with a slice of bread to keep them moist.
• Make ahead for parties—they actually taste better the next day.
• Customize with sprinkles, holiday candy, or seasonal flavors.

Creative Variations on Reese’s Brownie Bliss

• Swap Reese’s with almond butter cups.
• Add a hint of cinnamon or nutmeg.
• Use peppermint or almond extract instead of vanilla.
• Drizzle with caramel for an extra layer.
• Serve with berries for a fresh contrast.
• Make mini brownie bites in a muffin tin.
• Host a brownie bar with toppings.
• Layer in a trifle with whipped cream & fruit.
• Mix in cookies, marshmallows, or toffee chunks.

Related & More Reese’s Brownie Bliss

• Cotton candy cookies – A colorful, whimsical treat for readers who love playful desserts and want something beyond chocolate.
• Banana chocolate chip cookies – Soft, fruity, and chocolatey—perfect when comparing textures and flavors with Reese’s Brownie Bliss.
• Dulce de leche cheesecake bars – Rich, creamy bars for fans of indulgent layered desserts, offering the same appeal as Reese’s Brownie Bliss.
• Pumpkin spice cake with cream cheese frosting – A cozy fall bake, ideal when talking about seasonal dessert variations alongside Reese’s Brownie Bliss.
• Bourbon peach upside-down cake – A boozy, fruity option that contrasts beautifully with the chocolate–peanut butter richness of Reese’s Brownie Bliss.

Benefits of Making Reese’s Brownie Bliss at Home

FAQ: Reese’s Brownie Bliss

Why Reese’s Brownie Bliss is the Dessert You’ll Keep Making

That’s it—Reese’s Brownie Bliss in all its glory. You’ve got fudgy brownies, melty peanut butter cups, and endless ways to customize them. These aren’t just brownies; they’re an experience.

Make them for yourself, share them with friends, or hoard them in your freezer for late-night emergencies (no judgment). The point is: they’re simple, indulgent, and pretty much foolproof.

Now go preheat that oven and make a batch. Trust me—this is the brownie you want to eat. And hey—if you loved this recipe, invite, visit my page Pinterest for more baking ideas, tips, and sweet inspiration.

Reese’s Brownie Bliss: The Ultimate Chocolate and Peanut Butter Dessert

Print Recipe

Rich, fudgy brownies layered with Reese’s peanut butter cups, baked to perfection for the ultimate chocolate and peanut butter dessert.

• Author: Emilio
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12–16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup butter (melted)
• 2 cups sugar
• 4 large eggs (room temp)
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• ¾ cup cocoa powder
• 1 tsp baking powder
• ½ tsp salt
• 12–16 Reese’s Peanut Butter Cups (full-sized)
• Optional: chocolate chips, chopped Reese’s, peanut butter drizzle

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment and lightly grease.
2. Whisk melted butter with cocoa until glossy. In another bowl, whisk sugar, eggs, and vanilla until thick. In a third bowl, mix flour, baking powder, and salt.
3. Combine cocoa-butter mix with sugar mixture, then fold in dry mix until just combined.
4. Spread half the batter in pan, arrange Reese’s cups in a grid, then cover with remaining batter. Add toppings if desired.
5. Bake 28–35 minutes until edges are set and center shows moist crumbs on a toothpick. Cool 30–45 minutes before slicing into 12–16 squares.

Notes

For fudgier brownies, slightly underbake and let them set while cooling. Always use room temperature eggs for the best texture.

Nutrition

• Serving Size: 1 brownie
• Calories: 320
• Sugar: 27g
• Sodium: 180mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 55mg

Keywords: brownies, Reese’s, peanut butter, chocolate, dessert, easy recipe