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Giant Reese’s PB Cup Skillet Brownie

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Giant Reese's PB Cup Skillet Brownie
Giant Reese’s PB Cup Skillet Brownie

Oh yes.

Yes. Yes. Yes.

Yes I did.

I took a half pound giant Reese’s Peanut Butter cup, put it in the middle of a skillet, surrounded it with chewy brownie batter, added in more baby peanut butter cups, baked it, rolled my eyes heavenward and said “Amen.”

I might even do it again.

When I have company over.

*commence fainting spell*

This, ladies and gentleman, has been brewing in my mind since I first found out that indeed it wasn’t just urban legend, there were in fact, half pound Reese’s peanut butter cups. In Canada.

Sometimes, when a recipe is this good, I have this urge to apologize profusely. Tell your hips I am sorry. Tell your blood sugar levels that I apologize, that I feel bad for your treadmills getting extra workout time and that you now have to stock up on giant PB cups before they disappear, just so you are secure in the knowledge that you can make this at any time you please.

I will unapologetically tell you that you can purchase said Giant PB cups at Superstore as of right now! GO! GO! GO!

This reaches the levels of dinner company dessert. I would place it in the middle of the table so everyone has a good look at its beauty and dish it out one piece at a time to your lucky guests. I have a dinner on November 24th with friends who are PB cup crazy just like we are and I do believe I will be taking this over, skillet and all. What a simple yet gorgeous presentation this is baked in the skillet! If you want perfect presentation, cool this almost all the way so that even the chocolate cuts nicely, then re-warm if wanted. If you want it warm and gooey at the start, then cool it enough that you can cut it nicely, but the best slice is when it’s cooled completely, of course!

Not to mention the ooh’s and aah’s over the fact that you baked a half pound peanut butter cup into a skillet brownie. That just plain makes you awesome.

Serve this gorgeous baby warm -you can cool it for quite a while and it will still be warm in that skillet- and topped with vanilla ice cream…slightly melting over top of it…it even cuts and plates like a superstar.

Chewy, rich brownie…with mini peanut butter cups intermingled…. a tip of giant peanut butter cup to cap it off…..warm, melty, peanut butter cup goodness topped with melting vanilla ice cream……

I expect you will all be stampeding to your nearest Superstore tomorrow morning.

Love,

This Was All My Dreams Come True In One Dessert Magpie

 

Learn to cook like the Kitchen Magpie

Giant Reese's PB Cup Skillet Brownie

A giant Reese's Peanut butter cup baked into the middle of a decadent skillet brownie. Beyond delicious!
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Course
Dessert
Cuisine
American
Servings
8
Calories
404
Author
Karlynn Johnston

Ingredients

  • 1 1/2 cups of white sugar
  • 3/4 cup of flour
  • 3/4 cup of cocoa
  • 3 eggs
  • 3/4 cup of butter
  • 1 Giant Reese's Peanut Butter Cup
  • 1 cup of mini Reese's Peanut Butter Cups
  • one 9 well seasoned cast iron skillet

Instructions

  1. Melt the butter in a pot, remove from the heat and stir in the white sugar.
  2. Once that is combined, mix in your cocoa.Add in your eggs and mix it very well.Once it's all done, add in your flour and barely stir it in. Just barely.
  3. Unwrap and place the giant peanut butter cup right in the center of your seasoned skillet
  4. Pour the brownie batter around the peanut butter cup, making sure not to get it on top.
  5. Place the mini peanut butter cups around the large one in the brownie batter, pressing into the batter until the tops are level with the batter.
  6. Bake at 350 degrees for 25-30 minutes until the brownie batter is cooked
  7. .If you want perfect presentation, cool this almost all the way.If you want it warm and gooey, then cool it enough that you can cut it nicely, but the best slice is when it's cooled completely, of course!

Nutrition Information

Calories: 404kcal, Carbohydrates: 53g, Protein: 5g, Fat: 21g, Saturated Fat: 12g, Cholesterol: 107mg, Sodium: 192mg, Potassium: 177mg, Fiber: 3g, Sugar: 39g, Vitamin A: 12.4%, Calcium: 3%, Iron: 11.1%

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Comments & Recipe Tips Share a tip or comment!

  1. A_Wolf says

    I don’t have cast iron, any idea how it would work with a springform or standard brownie pan?

    • thekitchenmagpie says

      @A_Wolf Yes, just use an 8×8!

  2. RoyceNevarez says

    Help!!! I am so new to cooking, what does well seasoned mean for the cast iron? 

    • thekitchenmagpie says

      RoyceNevarez 

      Hi Royce, to season cast iron, you apply vegetable oil to the cast iron pan regularly after each use to help make it non-stick and to protect it from rust. See here for more info on why you do this: http://en.wikipedia.org/wiki/Cast-iron_cookware