Celebrate Easter with these loaded peanut butter candy brownies that every-bunny will love!
If you’re looking for the ultimate Easter dessert to impress a crowd (or just treat yourself), these Peanut Butter Overload Brownies are absolutely irresistible. We’re talking rich, fudgy brownies topped with a creamy peanut butter frosting, then loaded with chopped Reese’s Springtime Sprinkle cups and colorful peanut butter M&Ms eggs. They’re easy to make, perfect for Easter potlucks or spring celebrations, and guaranteed to disappear fast. Whether you’re team chocolate, team peanut butter, or team give me both, this recipe has your name written all over it.
Playing with Box Mixes
I love seeing what fun twists I can come up with using a simple box mix. Especially around the holidays, it’s such a fun way to get creative without making a big mess. Just grab some seasonal candy, fun frosting flavors, and festive sprinkles—and you’ve got a new treat that feels totally special.
Boxed or Homemade? Both Work!
I’m all for a good homemade brownie, but for me, boxed is just as delicious, especially when you’re dressing it up like this. This recipe works perfectly with either, so use whatever you’ve got (or whatever you feel like that day).
A Frosted Brownie Moment
My family loves brownies with frosting, so I went with a peanut butter version to match all the candy I was tossing into it. It’s super simple to make, and you can even switch it up with almond or cashew butter for other twists in the future.
Let’s Talk Candy
I found these cute spring sprinkle Reese’s Big Cups and couldn’t resist using them—they taste like regular Reese’s but have pretty pastel sprinkles inside. I also used M&Ms Peanut Butter Eggs because they had those perfect Easter colors. You can use the peanut butter M&Ms, mini chocolate eggs, or whatever candy you have lying around. It’s all good!
FAQ
Can I use homemade brownies instead of a box mix?
Yes! If you have a favorite from-scratch brownie recipe, feel free to use it. Just make sure it yields enough for a 9×13-inch pan.
Do I need to use the mini Reese’s Eggs or cups?
You can use any size or shape of Reese’s—just chop them up. The mini eggs and sprinkle cups are fun and festive for Easter, but regular cups work too.
Can I make these brownies ahead of time?
Definitely. You can make them up to 2 days in advance. Store in the fridge and bring to room temperature before serving.
How should I store leftovers?
Store in an airtight container in the fridge for up to 5 days. You can also freeze them (cut into squares first) for up to 2 months.
Can I use different candies for topping?
Absolutely! Swap in mini Cadbury eggs, chopped white chocolate peanut butter cups, or any seasonal favorites.
Sprinkle of Fun
For a little sprinkle of fun, host a springtime party! These are totally the kind of treat that disappears first at an Easter potluck. You set them down on the dessert table, walk away for one second, and boom—gone. Between the fudgy brownie base, that fluffy peanut butter frosting, and all the candy packed on top, they’re basically impossible to resist. Plus, they’ve got that colorful, candy-coated Easter vibe that just looks like a party. Make a double batch if you actually want leftovers!
Peanut Butter Overload Brownies
Ingredients
- 1 box brownie mix (plus the eggs, oil, and water listed on the box)
- 3 Reese’s Spring Sprinkles Big Cups or Reese’s chocolate eggs, chopped (for the eggs it would be the individually wrapped kind)
- 1/2– 1 cup spring egg peanut butter M&Ms, lightly crushed (from a small seasonal bag)
- 1 stick (½ cup) salted butter, softened
- 2 cups powdered sugar
- ¼ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream (adjust for frosting consistency)
- Extra Reese’s and M&Ms, for topping
Instructions
- Prepare the brownie mix according to the box directions and pour it into a 9″ square dish sprayed with baking spray and lined with parchment paper. Gently fold in the chopped Reese’s cups or eggs and M&Ms. Bake according to package instructions. Let them cool completely.
- In a large bowl, beat together the softened butter and peanut butter until smooth and creamy. Add in powdered sugar, vanilla, and 2 tablespoons of heavy cream. Beat until fluffy, adding the extra tablespoon of cream if needed to reach your desired consistency.
- Once the brownies are fully cooled, spread the peanut butter frosting evenly over the top.
- Sprinkle more chopped Reese’s cups or eggs and peanut butter M&Ms on top. Gently press them into the frosting so they stick.
- Pop the pan in the fridge for 15–30 minutes for cleaner cuts. Slice into squares and serve!
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