White chocolate Reese's brownies are a dream for any chocolate and peanut butter lover. These rich, fudgy chocolate brownies feature white chocolate Reese's cup center for a double dose of chocolate and punch of peanut butter in every bite!
Is there anything better than chocolate and peanut butter? I'd forgive you if you said no, but the answer is actually yes! When you combine the white chocolate and peanut butter of a Reese's cup with the super fudgy chocolate brownie batter used in this recipe, you get the ultimate chocolate peanut butter treat, and like so many of my delicious baked treats, it's gluten-free.
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Why You'll Love These White Chocolate Reese's Brownies
- Simple Ingredients: This recipe uses simple ingredients that you can find in any grocery store. Even the gluten-free flour is readily available everywhere.
- Great for Any Occasion: This recipe is easy enough to make for a weeknight dessert but decadent enough to serve at any event.
- Quick and Easy: This recipe is so much easier to make than you'd think. It's no more difficult than a standard brownie recipe.
- Rich and Fudgy: These brownies are super moist, rich, and fudgy.
White Chocolate Reese's Brownies Video
Ingredients
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These brownies only use a few basic baking ingredients, which are either in your kitchen right now or at your local grocery store.
All the ingredients you need to make this recipe are listed here, but you can find their exact amounts in the recipe card at the end of the post.
- Gluten-Free Flour: Bob's Red Mill 1:1 gluten-free baking flour is my preferred flour for creating all my gluten-free baked goods.
- Semi-Sweet Chocolate and Costabile Olive Oil: The oil and semi-sweet chocolate chips are heated until the chocolate melts, adding extra richness and chocolate flavor to the brownie batter. I prefer Costable Olive Oil because it's incredibly high quality, family-owned, and straight from Italy. (Use Code: 15GoldenGK for 15% off)
- Crushed Milk Chocolate Bar: Crushed milk chocolate bar pieces add more chocolate flavor and a bit of a chocolate chunk-like texture to the brownies.
- Dutch Cocoa Powder: OliveNation Dutch-processed cocoa powder is my go-to for any chocolate recipe. It adds rich, deep chocolate flavor to these super-fudgy brownies. (Use Code: NK15 for 15% off)
- Eggs: Eggs add moisture and richness to the batter while helping it rise and maintain its texture.
- Brown and White Sugar: This combination adds sweetness to the deep chocolate flavor of the brownies.
- Salt and Vanilla: Salt and Singing Dog vanilla extract are both classic baking ingredients. Salt helps the batter rise, while the vanilla adds rich flavor to the batter.
- Thin White Chocolate Reese's Cups: Thin White Chocolate Reese's cups make the center of these delicious brownies, adding white chocolate and peanut butter flavor to every bite.
How to Make White Chocolate Reese's Brownies
This recipe is very simple, taking only a few minutes and a few simple steps from start to finish. It might seem fancy, but even beginners can make it with no issues!
The recipe highlights are listed here, but the recipe card at the end of the post has the exact instructions.
- Melt the Semi-Sweet Chocolate: Combine the chocolate and olive oil and heat in a saucepan until creamy.
- Combine the Dry Ingredients: Whisk the dry batter ingredients together in a bowl.
- Combine the Wet Ingredients: Beat the eggs, sugars, and vanilla. Then, add the chocolate and oil mixture and mix.
- Make the Brownie Batter: Mix the dry ingredients into the wet until just combined. Then, add the chopped chocolate bar pieces and fold to distribute them.
- Layer: Pour half the batter into a prepared baking dish, add the white chocolate Reese's in a single layer, and top with the remaining batter.
- Bake: Bake the brownies until a toothpick inserted into the center comes out almost clean with a few moist crumbs. Cool, slice, and enjoy!
Equipment
Storage
Store these brownies in a cool, dry place in an air-tight container for up to three days.
For longer storage, wrap the brownies in plastic wrap, then freeze them in an air-tight, freezer-safe container or heavy-duty freezer bag for up to a month. To defrost them, simply leave them on the counter until they reach room temperature.
Tips for Making the Best White Chocolate Reese's Brownies
- Bring your eggs to room temperature before mixing them into the batter. This helps them incorporate more easily.
- Let the chocolate olive oil mixture cool before adding it to the batter ingredients to keep the eggs from scrambling.
- These are super moist brownies, so they're perfectly done when a toothpick inserted into the center comes out with a few moist crumbs.
- Let your brownies fully cool before slicing them so they hold their shape.
FAQ
Gluten-free flour is a name for flour varieties made without wheat, the traditional grain used in flour. Gluten-free flour can be made from almonds, rice, buckwheat, tapioca, and other sources.
The blend of gluten-free flours and the addition of xantham gum in this flour makes it ideal for any baked good and delivers a texture almost identical to traditional flour.
Dry brownies can be the result of using too much flour. To measure your flour correctly, loosely spoon it into your measuring cup, then level it off with a knife. This prevents the flour from being compacted and results in accurate measurement.
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📖 Recipe
White Chocolate Reese's Brownies
Equipment
Ingredients
- 1 cup Bob's Red Mill 1:1 Gluten-Free Flour
- 1 cup semi-sweet chocolate
- 4 oz milk chocolate bar - crushed
- ½ cup Costabile Organic Olive Oil
- ¼ cup OliveNation 22/24 fat Dutched cocoa powder
- 4 eggs - room temperature
- 1 cup white sugar
- ½ cup brown sugar
- ½ teaspoon salt
- 2 teaspoon vanilla extract
- 15 Thin white chocolate Reese's cups
Instructions
- Preheat the oven to 325 degrees. Then, lightly coat the bottom and sides of an 8x8 baking dish with coconut oil. Place a piece of parchment paper on the bottom of the pan.
- Melt the semi-sweet chocolate in the olive oil in a small saucepan over medium heat until creamy, stirring continuously to prevent burning. Set aside.
- Whisk the cocoa powder, flour, and salt in a medium bowl.
- Beat the eggs, brown sugar, white sugar, and vanilla in a large bowl until combined.
- Mix the dry ingredients, egg mixture, and chocolate mixture with a spatula until just combined.
- Add the chopped chocolate and gently fold two to three times with a spatula to distribute the chocolate.
- Pour half the batter into the pan, spreading it into an even layer. Add the white chocolate Reese's cups, making an even layer and pressing the cups down until only the tops show.
- Bake the brownies for 34 to 40 minutes until a toothpick inserted comes out with a few moist crubms.
- Cool the brownies in the baking dish for an hour, then transfer them to a wire rack to cool completly.
- Slice and enjoy!
Notes
- Store at room temperature for up to 3 days in an airtight container.
- Wrap brownies in plastic wrap and freeze for up to a month in an airtight, freezer-safe container.
- Bring to room temperature before serving.
- Mix the batter until just combined to ensure the brownies have the best texture.
- Cool the chocolate and olive oil mixture a little before adding it to the batter to ensure it doesn't scramble the eggs.
- Press your Reese's Cups down just a bit when you add them to the pan to be sure the batter completely covers their tops.
Melina says
This recipe has the perfect romance of chocolate and peanut butter mix! It is absolutely delicious!
NKendrick says
I couldn't agree with you more!!