Crack brownies are truly irresistible. I first tried peanut butter cup crack brownies when my mom made them years ago. The idea is simple but brilliant: rich dark chocolate brownies topped with peanut butter cups and a sprinkle of sea salt. Once you take a bite, you’ll understand why they get the name “crack” — they’re that addictive.
This version uses a Ghirardelli dark chocolate brownie mix as the base, topped with mini dark chocolate Reese’s and finished with flaked sea salt. The combination of fudgy brownie, melted chocolate, creamy peanut butter, and a touch of salt creates an incredibly satisfying dessert that’s easy to prepare.
They’re rich, decadent, and perfect for sharing — or not. I often joke that these brownies might have helped seal a proposal, but the truth is they’re just that good.
How to Make Crack Brownies
In short:
- Prepare the Ghirardelli brownie mix following the package directions.
- As soon as the brownies come out of the oven, arrange the Reese’s peanut butter cups on top.
- When the cups begin to melt, use a spoon to spread the melted chocolate into an even layer, then sprinkle with flaked sea salt.
I prefer dark chocolate Reese’s for a deeper chocolate flavor, but milk chocolate works fine if you like it sweeter. Use the miniature-sized Reese’s (not the tiny candy-coated variety) so each brownie gets a generous peanut butter cup on top.
Let Cool in Fridge
One crucial step: chill the brownies in the refrigerator for at least one hour. This lets the peanut butter cup layer cool and harden so you can slice neat squares. If you skip this resting time, the topping will stay too gooey and the brownies won’t cut cleanly. Patience here pays off.
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Reese’s Peanut Butter Cup Crack Brownies Recipe
Ingredients
- 1 box of Ghirardelli dark chocolate brownie mix
- 1/4 cup water
- 1/2 cup vegetable oil
- 1 egg
- 16 Reese’s dark chocolate peanut butter cups, miniatures—not the super tiny ones
- 1 teaspoon sea salt
Instructions
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Preheat the oven and prepare the brownie batter according to the directions on the box. Grease an 8×8-inch baking pan or an oven-safe dish and bake as directed.
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While the brownies bake, unwrap the 16 peanut butter cups and set them aside.
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When the brownies are done (a toothpick should come out mostly clean; a slightly gooey center is fine), remove the pan from the oven and set it on the stovetop.
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Immediately arrange the peanut butter cups on top of the hot brownies in four rows of four, placing the larger flat surface of each cup facing down.
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After about 3–4 minutes, when the chocolate begins to melt, use a spoon to smooth the melted chocolate across the surface so it forms an even layer.
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Let the pan cool for about 15 minutes, then transfer it to the refrigerator for at least one hour to allow the topping to set. For best results, chill overnight.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.