Swirled Peanut Butter Cup Brownies Recipe - Allrecipes.com
Swirled Peanut Butter Cup Brownies Recipe
  • READY IN hrs

Swirled Peanut Butter Cup Brownies

Recipe by  

"These are the most peanut-buttery brownies you will ever try! You can substitute your favorite homemade brownie recipe for the mix."

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Ingredients Edit and Save

Original recipe makes 2 dozen brownies Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    1 hr 45 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Stir brownie mix, vegetable oil, 2 eggs, and water in a large mixing bowl until smoothly combined and gently mix the chopped peanut butter cups into the batter.
  3. Beat peanut butter, sugar, butter, flour, vanilla extract, and 1 egg together in a bowl with an electric mixer until thoroughly combined. Spread half the brownie batter into the bottom of the prepared baking dish and top with 1/4-cup dollops of peanut butter mixture in an even pattern. Pour remaining brownie batter between the dollops. Use a knife to lightly swirl the peanut butter mixture into the brownie batter; do not overmix.
  4. Bake in the preheated oven until a toothpick inserted into the center of the brownies comes out with moist crumbs, 30 to 40 minutes. Cool completely before serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 05, 2012

I whipped these brownies up this morning after seeing LovestoHost's picture. I used a dark chocolate brownie mix and I subtracted a teaspoon of water and added teaspoon of vanilla to the brownie mixture. I also ran the mini Reese's cup through the food processor before adding them to the brownie mixture. I baked these brownies in my Perfect Brownie Pan--baked at 350* they were done in just over 30 minutes. After letting them cool, we dug into these brownies. HEAVENLY. One of the best brownies we've ever had. It's already over halfway gone.

Most Helpful Critical Review
Mar 22, 2013

I had such high hopes for this recipe, but it just didn't work out. The peanut butter part was dry and crumbly, and I thought too much for the amount of brownies. I didn't really 'swirl' it in too much, so maybe that makes a difference? Also, I didn't have any mini pb cups so I added some chocolate chips. I only baked for 35 minutes- at 25 they were still gooey on the edge. I suppose I should always obey my cardinal rule of brownie making: always underbake them. If I try it again I would leave out the flour in the pb mix and maybe increase the sugar. Even the batter tasted odd after I added the flour. Not sure what went wrong.


22 Ratings

Dec 04, 2012

Made these brownies exactly as the recipe stated with a package of Ghirardelli Chocolate Supreme brownie mix and they were a HUGE hit. Even my health-nut husband ate more of them than I did and requested that I make them again at Thanksgiving for his family. Once again, they were gobbled up before the evening was over. Will make this my default brownie recipe from now on!

Aug 04, 2012

You really can't go wrong w/Peanut Butter and gooey chocolate, can you? I have brownie issues (overdone, underdone, crumbly, battery-y, etc), so I decided to try this in mini muffin tins. They worked ok, but I never nailed the bake time, so some were still gooey and some were overdone. (This will work if you're good w/brownie bake times/doneness. I, obviously, am not.) I jumped ship and finished the way the submitter intended, but in an 8X8 pan since I'd used 1/2 the batter. These worked much better and were delicious. I used a Duncan Hines box mix since it needed to be a 9X13 sized mix. THANK YOU for the recipe, Erica!

Sep 15, 2013

If you love chocolate and you love peanut butter cups you will love these brownies. I used Duncan Hines Milk Chocolate brownie mix. Took them to a Christening party and they were all gone in just a 1/2 hour. Will definitely be making these again.

Oct 18, 2013

This was perfect. I did what another reviewer said, I eliminated a teaspoon of water and replaced it with a teaspoon vanilla. probably didn't need to do that. 350 for 32 minutes. Definitely swirl the peanut butter. I made sure I really swirled it so there were no clumps of peanut butter. This is a keeper.

Jul 06, 2013

I made these exactly as the recipe stated and they came out perfect. I baked them for 33 minutes. I made them for my son-in-law when his family was visiting for the 4th of July. They got eaten so fast he barely got one! So I made another pan the next day so he could enjoy. If you are a chocolate peanut butter lover this is the recipe for you!

Nov 09, 2012



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  • Calories
  • 321 kcal
  • 16%
  • Carbohydrates
  • 31.5 g
  • 10%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 20.6 g
  • 32%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 189 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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