Reese’s Brownies (Gluten Free)

Today I am sharing a recipe for Reese’s Brownies, the perfect way to kick off the week and use leftover Halloween candy or, if you’re like me, the best excuse to buy an extra bag of Reese’s peanut butter cups ahead of time!

These brownies are the perfect blending of chocolate and peanut butter with bites of the candy in every square. These are positively addicting, so beware and plan to make gifts to your neighbors like I did so I wouldn’t eat the whole pan! 

Welcome to #Choctoberfest! This week instead of just Chocolate Monday, you have a full week of chocolate! I am joining forces with over 100 other bloggers from around the world to post delicious chocolate recipes. Every day, Choctoberfest bloggers will be celebrating all things chocolate – milk, dark, white, bittersweet, semi-sweet, and cocoa!

I used my favorite gluten-free flour blend for these brownies, but you can use another 1-for-1 style of gluten-free flour if you prefer. It worked beautifully and gave me brownies that were rich and delicious.

Remember, Reese’s Peanut Butter Cups are gluten free except the unwrapped minis and seasonal shaped items. Always check the labels for any hidden gluten ingredients!!

Enjoy these Reese’s Brownies and Happy Chocolate Monday!

Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!

Ingredients needed for Reese’s Brownies:

• Butter, bittersweet chocolate, gluten-free flour or all-purpose flour
• Baking powder, salt, sugar, brown sugar, eggs, peanut butter cups

 

PRO Tip:

Using sheets of parchment folded to fit into the baking pan leaves longer ends hanging over the edges. This creates a sling to help you lift the brownies out of the pan without breaking them. Then you can get perfectly cut squares using a long sharp knife.

 

How to make Reese’s Brownies:

1. Melt the butter and chocolate together in a bowl set over a pan of simmering water, stir until smooth; in another bowl whisk together the flour, baking powder, and salt, set aside
2. Beat the melted chocolate mixture with both sugars on low speed until cool enough to hold the bottom of the bowl; add the eggs and beat on low to mix in then turn up to medium speed and beat until lightened in color and fluffy, about a minute, scrape the bowl and beater
3. Pour half the batter into a buttered and parchment-lined 9-inch baking dish, then gently press unwrapped Reese’s peanut butter cups into the batter in rows; pour remaining batter over the top and gently spread it with an offset spatula to cover the cups completely
4. Bake for 40 minutes at 350°F until a toothpick comes out with a few moist crumbs, avoiding the peanut butter cups; transfer to a wire rack and cool completely
5. Loosen the uncovered edges with a knife and use the parchment paper sling to lift the brownies out of the pan; use a long sharp knife to cut into squares and serve at room temperature

 

PRO Tip:

To get the prettiest pieces, cut a thin slice off each edge of the brownies before you cut it into squares. You can save the edges for nibbling on later!

 

Recommended Tools (affiliate links; no extra cost to you):

• Kitchen scale
• Chef’s knife
• Cutting board
• 9-inch square baking pan
• Parchment paper
• Saucepan
• Stand mixer
• Offset spatula
• Long sharp knife

 

Gluten-Free Tips:

You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.

Reese’s Peanut Butter Cups are gluten free except the unwrapped minis and seasonal shaped items.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

 

 

 

Here are more recipes from Choctoberfest just for you!

 

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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. This post was first shared in Oct 2018. The article was updated in 2022.