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Reese’s Peanut Butter Cup Brownie Swirl Cake

Reese’s Peanut Butter Cup Brownie Swirl Cake - featured image
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A decadent, easy-to-make cake that combines fudgy brownie batter, creamy peanut butter swirl, and chunks of Reese’s Peanut Butter Cups for a show-stopping dessert. Perfect for birthdays, potlucks, or any occasion that calls for a rich, crowd-pleasing treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted
  • 1 1/4 cups (250g) granulated sugar
  • 3/4 cup (150g) packed light brown sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup (120g) all-purpose flour (or gluten-free blend for GF option)
  • 3/4 cup (75g) unsweetened cocoa powder (Dutch-process preferred)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 4 oz (115g) semi-sweet chocolate, melted
  • 3/4 cup (180g) creamy peanut butter
  • 1/4 cup (30g) powdered sugar
  • 2 tbsp (30ml) milk (dairy or non-dairy)
  • 1 1/2 cups (about 18 mini cups or 8 regular-size cups) Reese’s Peanut Butter Cups, coarsely chopped
  • Extra Reese’s Peanut Butter Cups for topping, if desired
  • Flaky sea salt, for sprinkling (optional)
  • Chopped roasted peanuts, for crunch (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a small saucepan, melt butter and semi-sweet chocolate over low heat, stirring until smooth. Let cool for 5 minutes.
  3. In a large bowl, whisk together granulated sugar, brown sugar, and the cooled butter-chocolate mixture. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  4. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Fold dry ingredients into the wet mixture until just combined.
  5. In a medium bowl, mix creamy peanut butter, powdered sugar, and milk until smooth and spreadable.
  6. Pour half of the brownie batter into the prepared pan. Dollop spoonfuls of the peanut butter mixture over the batter. Sprinkle half the chopped Reese’s cups on top.
  7. Add the remaining brownie batter, then dollop the rest of the peanut butter swirl and sprinkle remaining Reese’s cups. Use a butter knife or chopstick to gently swirl the batters together for a marbled look.
  8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
  9. Let the cake cool in the pan for 15 minutes, then run a knife around the edge and release the springform. Cool completely on a wire rack.
  10. Slice and serve as-is, or top with extra chopped Reese’s cups and a sprinkle of flaky sea salt.

Notes

For gluten-free, use a 1:1 GF flour blend. For vegan, use plant-based butter, egg replacer, and dairy-free milk. Don’t overmix the batter for fudgy texture. Swirl gently for a marbled look. Store tightly wrapped at room temp for 2 days, or refrigerate up to 5 days. Freeze slices for up to 2 months. For clean slices, use a hot, sharp knife. You can bake as cupcakes (18-22 minutes at 350°F).

Nutrition

Keywords: brownie swirl cake, Reese’s peanut butter cup cake, chocolate peanut butter dessert, easy homemade cake, potluck dessert, birthday cake, fudgy brownie cake

Find it online: https://forkifyfun.com/reeses-peanut-butter-cup-brownie-swirl-cake-easy-homemade-dessert-recipe/