Recipe

Reese's Brownies with Toasted Peanuts

Name: Reese's Brownies with Toasted Peanuts
Prep time: 20 min
Cook time: 30 min
Total time: 140 min
Ingredients: 110 g unsalted butter; 120 g dark baking chocolate (55-65% cocoa); 120 g white sugar; 2 large eggs; 1 tablespoon (15 ml) unsweetened concentrated coffee; 1 teaspoon (5 ml) vanilla extract; 70 g all-purpose wheat flour; 20 g unsweetened pure cocoa powder; ¼ teaspoon fine salt (approx. 1.5 g); 120 g Reese's Peanut Butter Cups, unwrapped and chopped; 40 g unsalted toasted peanuts, coarsely chopped

Dense and moist chocolate brownies with pieces of Reese's Peanut Butter Cups, toasted peanuts, and a hint of coffee. Yields 16 squares.

CiberCubaNovember 6, 2026

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Preparation20 min
Cooking30 min
Total time2 h 20 min
Servings16 small squares
DifficultyEasy

These brownies combine dark chocolate, pieces of Reese's Peanut Butter Cups, and toasted peanuts. The crumb is dense and moist, with the contrast of peanut butter cups and nuts.

A tablespoon of unsweetened concentrated coffee adds a toasted nuance that complements the cocoa. They are prepared in a 20 cm (8 inch) square pan and yield 16 small squares.

Let them cool completely before cutting so the portions keep their shape.

Method

Preheat the conventional oven to 175 °C (350 °F). Line a 20 x 20 cm (8 x 8 inch) metal pan with parchment paper, leaving it overhanging on two sides so you can remove the brownie later.
Melt the butter with the chopped dark chocolate in a gentle double boiler, or in the microwave in short bursts of 20-30 seconds, stirring each time until smooth and shiny. Let it cool for about 5 minutes.
In a bowl, mix the eggs with the sugar for 1 minute, just until incorporated, without beating them too much. Add the cooled chocolate, coffee, and vanilla, and mix until a uniform cream forms.
Sift the flour, cocoa, and salt over the mixture and combine with a spatula using folding motions, only until no dry flour remains. Do not overbeat.
Reserve 40 g of Reese's and 20 g of peanuts for the top. Add the other 80 g of chopped Reese's and 20 g of peanuts to the batter and distribute them with the spatula.
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Pour the batter into the pan and spread it evenly. Distribute the reserved 40 g of Reese's and 20 g of peanuts on top, pressing them lightly so they stick.
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Bake for 25 to 30 minutes, watching from minute 25. It is ready when the edges are firm and the center is set but moist: a toothpick inserted in an area without chocolate pieces should come out with moist crumbs, not liquid batter.
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Let the brownie cool inside the pan for about 90 minutes, until it reaches room temperature.
Lift the brownie by pulling on the excess paper, transfer it to a board, and cut it into 16 squares with a large knife.
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Tips and variations

Use Peanut Butter Cups, the chocolate candies filled with peanut butter; Reese's Pieces (the colorful candies) or cereal do not work. Also, do not replace the cups with plain peanut butter without adjusting the recipe, as it changes the batter's moisture.

Do not add baking powder: the brownie should be dense, not fluffy like a cake.

The right point: the center must be set but moist, never liquid. Insert a toothpick in an area without chocolate pieces; it should come out with moist crumbs clinging to it, not raw batter. In ovens that heat up a lot, start checking from minute 25.

Clean cut: wait until they are completely cold and run the knife under hot water, drying it between cuts.

Storage: keep them covered for up to 3 days in a cool place. If it is hot, as in Cuba or Miami in summer, better in the refrigerator; take them out a while before eating so the crumb softens.