All-The-Peanut-Butter Brownies

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  • 1 box of Ghirardelli Double Chocolate Brownie Mix + the ingredients listed on the box
  • 1/2 c Peanut Butter M&Ms or 1/2 cup regular, lightly crushed
  • 1/4 c peanut butter
  • 12 Reeses Peanut Butter Thins, chopped into small to medium size pieces


  1. Preheat the oven to 350 degrees. Spray a 9″ square pan with baking spray and line it with parchment paper. Be sure to let it overlap so that you can pull the brownies out.
  2. In a bowl, combine the brownie mix and the ingredients listed on the box. Stir in the mini peanut butter M&Ms.
  3. Pour the brownie batter into the prepared dish.
  4. Microwave the peanut butter for 30 seconds. Drizzle the peanut butter onto the batter and swirl it through with a knife.
  5. Top the batter with the crushed peanut butter thins.
  6. Bake for 45-50 minutes. You want the brownie to be set, but not over-baked. Let them cool completely. For fudgier brownies, move them to the fridge for at least 1 hour. Cut into rectangles and serve.