Mimi's Organic Eats » Recipes » Brownies & Bars » Peanut Butter Cup Brownies
Peanut Butter Cup Brownies
Chocolate Desserts • Nostalgic Desserts • Brownies & Bars • Gluten Free • High Altitude • Halloween | Published October 7, 2024 by Mimi Council
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These Peanut Butter Cup Brownies are rich, fudgy, and strike the perfect balance of peanut butter and chocolate! I use organic Reese’s Peanut Butter Cups in this nostalgic treat for an indulgence that you’ll love and feel good about indulging in!
If you’re looking for more chocolate and peanut butter recipes, be sure to check out some of my other favorites like Vegan Peanut Butter Pretzel Brownies, Healthy Peanut Butter Cups, or Chocolate Peanut Butter Cake Balls.

Table of Contents
These black cocoa brownies combine rich black cocoa powder with nostalgic peanut butter cups. The iconic Reese’s now makes an Organic Peanut Butter Cup! So, that’s what I’m using here.
These black cocoa brownies are a perfect treat for Halloween! These dark black brownies get their color from black cocoa powder. Add in nostalgic peanut butter cups and you have a Halloween dessert for any party.

Why You’ll Love This Recipe
Chocolate + Peanut Butter: There is no better combination than chocolate and peanut butter! Rich chocolate with salty peanut butter is pure indulgence.
Chewy and Fudgy: These brownies are rich and fudgy. I use black cocoa powder for daringly dark brownies that are perfect for Halloween.
Organic: Indulge in a nostalgic treat but made with organic ingredients! Reese’s makes Organic Peanut Butter Cups now! So you can get all the nostalgic goodness with good ingredients.


Ingredients
- Cane Sugar: I used organic cane sugar for this recipe.
- Canola Oil: I use organic canola oil because it’s the most neutral oil. You could also use extra virgin olive oil or avocado oil if you want to avoid seed oils.
- Black Cocoa Powder: Organic black cocoa powder makes these brownies extra dark! They also give them a rich and chocolatey flavor.
- Dark Chocolate: I use an organic dark chocolate bar, chopped up. But you can also use dark chocolate chips too.
- Egg: I use organic large eggs.
- All Purpose Flour: I use Cairnspring Mills, they’re my favorite fresh milled flour!
- Vanilla Bean: I use organic ground vanilla bean as I like the way it provides depth of flavor. If you don’t have vanilla bean, feel free to use vanilla extract in its place, just double the amount.
- Baking Powder: Make sure to use baking powder, not soda.
- Salt: Use a fine sea salt so it mixes in well.
- Peanut Butter Cups: I use Reese’s Organic Peanut Butter Cups! The original peanut butter cup has an organic option now!


Tools Needed
- Scale: I always recommend a digital food scale for the best results.
- Mixing Bowl: This recipe is so easy, you just can mix them up with a hand mixer like I do here or you can use a whisk.
- Hand Mixer: I use my hand mixer for this recipe, but you can mix with a whisk.
- 8-inch Baking Pan: I use a 8×8-inch baking pan for these brownies. If you want a bigger batch, you can double the recipe and bake in a 9×13-inch baking pan.
- Parchment Paper: I use parchment paper for easy removal.

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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
Step 2
In a large mixing bowl, add the canola oil, cane sugar, cocoa powder, and dark chocolate. Pour the boiling water directly on top of the chocolate and mix with a hand mixer on low on until combined and the chocolate has completely melted and there are no chunks.
Add the egg, flour, ground vanilla bean, baking powder, and sea salt in that order. Mix on low until combined, do not over mix.






Step 3
Add in half of the chopped peanut butter cups. Transfer to the prepared pan and spread evenly. Add the remaining half of chopped peanut butter cups on top of the brownie batter.
Step 4
Bake for 25 minutes to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan. (If baking at high altitude, be sure to follow the instructions in the Notes at the bottom of the recipe).


Step 5
Cut into 16 bars for mini brownies.

Baker’s Tips
- I use canola oil for the most neutral flavor. If you’re avoiding seed oils, use avocado or olive oil in its place.
- I use my hand mixer here, but this recipe is so easy you could just use a whisk. And you can make this in your stand mixer if you prefer too.
- Make sure to store these in an airtight container.


FAQ’s
Yes, you can use minis if you prefer. You’ll need twice as many.
You can replace the black cocoa powder with 57 grams (2/3 cup) Dutch cocoa powder. They won’t be black, but will still be delicious!
Yes, there's a simple adjustment for gluten free in the Notes at the bottom of the recipe.
Store in an airtight container.

Craving More?
- Mini Peanut Butter Cup Cookies
- Vegan Peanut Butter Pretzel Brownies
- Vegan Dark Chocolate Mini Peanut Butter Cups
- Sea Salt Black Cocoa Biscotti
- Healthy Chocolate Peanut Butter Cups

Peanut Butter Cup Brownies
Mimi CouncilIngredients
- 113 grams canola oil
- 226 grams cane sugar
- 64 grams black cocoa powder
- 57 grams dark chocolate (chopped)
- ½ cup boiling water
- 1 large egg
- 212 grams all purpose flour
- ½ teaspoon ground vanilla bean
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 12 peanut butter cups (chopped)
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- In a large mixing bowl, add the canola oil, cane sugar, cocoa powder, and dark chocolate. Pour the boiling water directly on top of the chocolate and mix with a hand mixer on low on until combined and the chocolate has completely melted and there are no chunks.
- Add the egg, flour, ground vanilla bean, baking powder, and sea salt in that order. Mix on low until combined, do not over mix.
- Add in half of the chopped peanut butter cups. Transfer to the prepared pan and spread evenly. Add the remaining half of chopped peanut butter cups on top of the brownie batter.
- Bake for 25 minutes to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan.
- Cut into 16 bars for mini brownies. Store in an airtight container for up to 5 days.
Video
Notes
Nutrition
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