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Ultimate Flavorful Reese’s Peanut Butter Cup Football Brownies

Reeses Peanut Butter Cup Football Brownies - featured image
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Gooey, thick ribbons of peanut butter swirl through dense chocolate brownie batter, pooling around chunks of Reese’s Peanut Butter Cups before baking into a fudgy, irresistible mess. Perfect for game day treats with a rich, fudgy texture and melty peanut butter pockets.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (85g) unsweetened cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 cup (130g) creamy peanut butter
  • 1/4 cup (50g) powdered sugar
  • 1 teaspoon vanilla extract
  • 10–12 Reese’s Peanut Butter Cups, halved

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch pan generously or line with parchment paper with overhang.
  2. In a large bowl, whisk together melted butter and granulated sugar until combined and glossy. Add eggs one at a time, whisking well after each addition, then stir in vanilla extract.
  3. In a separate bowl, sift together cocoa powder, salt, baking powder, and flour.
  4. Gradually fold dry ingredients into wet mixture with a rubber spatula until no flour pockets remain. Batter should be thick and glossy.
  5. In a small bowl, combine creamy peanut butter, powdered sugar, and vanilla extract. Stir until smooth and thick but spreadable. Add a teaspoon of milk or water if too stiff.
  6. Pour half the brownie batter into the prepared pan and smooth out. Arrange halved Reese’s Peanut Butter Cups evenly on top, pressing lightly into batter.
  7. Drop spoonfuls of peanut butter mixture over the peanut butter cups. Pour remaining brownie batter over everything, spreading gently to cover without disturbing the swirl too much.
  8. Use a knife or skewer to drag through batter and peanut butter dollops to create marbled swirls.
  9. Bake for 30-35 minutes. Check at 30 minutes with a toothpick; it should come out with a few moist crumbs but no raw batter. Edges should be firm and crackly.
  10. Cool completely in the pan on a wire rack for about 1 hour to allow peanut butter swirl to set and brownies to firm up.
  11. Optional: Use a small football-shaped cookie cutter to cut brownies into football shapes or cut into squares.

Notes

Do not overbake to keep peanut butter pockets gooey. Use room temperature eggs and melt butter slowly to avoid bitterness. Grease or line pan with parchment for easy removal. For gluten-free, substitute flour with 1:1 gluten-free baking blend. For dairy-free, use coconut oil instead of butter and check peanut butter cup ingredients.

Nutrition

Keywords: Reese's, peanut butter cup, brownies, football brownies, game day treats, fudgy brownies, peanut butter swirl, chocolate dessert

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