Fudgy Peanut Butter Cup Brownies with Chocolate Coconut Ganache

Get ready for the ultimate brownie experience: a dense, fudgy base enriched with dark chocolate baking bits, marbled with creamy peanut butter, and crowned with a silky chocolate coconut ganache and crunchy peanut butter cup pieces. This recipe transforms simple ingredients into a show-stopping dessert that’s perfect for sharing.

With just six main ingredients and straightforward steps, you can create bakery-quality brownies at home. The ganache comes together in minutes, and the final sprinkle of chopped peanut butter cups adds texture and flavor in every bite. Whether for a party or a weekend treat, these brownies are sure to impress.

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Ingredients

3.2 ounce SkinnyDipped Milk Chocolate Peanut Butter CupsView ingredient guideLike ingredientDislike ingredient

18.3 ounce Fudge Brownie MixView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

9 ounce SkinnyDipped Dark Chocolate Sea Salt Baking BitsView ingredient guideLike ingredientDislike ingredient

4.6 ounce Peanut ButterView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

0.5 cup ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 350°F. Place peanut butter cups in refrigerator to chill. Melt ½ cup butter (1 stick) in a small pot over medium heat, swirling occasionally. Remove from heat and let cool slightly. Meanwhile, coat a 9×13-inch baking dish with cooking spray. Line with parchment paper, leaving a 2-inch overhang on the longer sides. Coat parchment with cooking spray.
2. In a large bowl, whisk together brownie mix, eggs, 3 tablespoons water, and a pinch of salt. (Tip: Substitute coffee for water for deeper chocolate flavor.) Slowly whisk in cooled melted butter. Wash and dry the pot (you’ll use it again in step 4). Using a rubber spatula, stir in ½ cup of the chocolate baking bits (reserve the rest). Place peanut butter in a medium microwave-safe bowl; microwave until drizzling consistency, 30-45 seconds. Stir and set aside.
3. Pour brownie batter into prepared dish. Dollop spoonfuls of warmed peanut butter over batter. Using a butter knife, swirl peanut butter into batter. Bake on middle rack until a toothpick inserted in center comes out with a few moist crumbs, 22-25 minutes. Remove from oven and let cool completely in dish.
4. Meanwhile, wash and dry the bowl used for peanut butter. Place remaining chocolate baking bits in bowl. Shake coconut milk container, then open and pour into the pot used for butter. Stir in 1 tablespoon sugar and a small pinch of salt. Heat coconut milk mixture over medium-high until it gently bubbles around the edges; immediately pour over chocolate in bowl. Let sit undisturbed for 3-5 minutes, then gently whisk until smooth.
5. Unwrap peanut butter cups and transfer to a cutting board. Chop into small pieces. (Tip: Quarter each cup, then cut each quarter in half.)
6. Once brownies are cooled, pour ganache over brownies in pan. Using a rubber spatula, spread into an even layer. Sprinkle chopped peanut butter cups over ganache. Refrigerate until ganache is set, 20-30 minutes. Using parchment overhang, lift brownies out of dish onto a cutting board. Cut into 24 squares. (Tip: Use a sharp knife and wipe with a wet, hot towel between cuts for clean edges.) Store in an airtight container for up to 4 days.

Recipe Tips

FAQ

Can I use a different type of brownie mix?

Yes, any fudge brownie mix of similar size (about 18 ounces) will work. Adjust baking time as needed based on package instructions.

Can I substitute the coconut milk?

Full-fat coconut milk is recommended for the ganache, but you can use heavy cream or a dairy-free alternative like oat cream for a similar texture.

How should I store these brownies?

Store in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week.