Giant Vegan Peanut Butter Cup

I have ALWAYS wanted to make one of these. Ever since I saw the half pounders at Target around the holidays, the urge to create my own ginormous peanut butter cup has festered deep inside me.

Peanut butter cup - Giant and Vegan

Yesterday, I scratched that long-time itch on my baking bucket list by making a real life giant peanut butter cup.

GIANT easy vegan peanut butter cup

I made it for a friend’s bday (hey Sarah, if you’re reading). I also made these Vegan Salty Chocolate Chunk cookies. I was honestly sort of insistent on the whole thing.

broken giant vegan peanut butter cup

Sometimes people are like “oh, you don’t have to bake me anything,” and I’m like “Please just let me I live for excuses to bake.”

Easy vegan giant peanut butter cup

So here we are. I halved the recipe below and put it in a mini pie dish since Sarah is leaving to go back to China tomorrow.

Vegan giant peanut butter cup

I am sad to see Sarah off. I have a lot of friends (well, not really but let’s pretend) from all different stages of life but there is just something about those friends you did stupid shit with in basements and backseats of mini-vans high school.

Vegan peanut butter cup - giant

The filling is more than ordinary peanut butter. Since true Reece’s have more of a frosting-like filling, I tried to channel my inner candy maker and copy it. You can totally just fill it with regular peanut butter if you’d like. That works too.

broken stacked vegan giant peanut butter cup

This broke coming out of the pan (hence the broken pics; do me a favor and pretend it’s artsy, okay? thanks). So grease that puppy good and allow it to come to room temp before trying to remove from the pan.

egan giant peanut butter cup bite

Without further adieu…I give to you…

Giant Vegan Peanut Butter Cup

Prep Time:Β Β 10 minutes
Chill Time: 20-30 minutes
Servings: 10-12 people


  • 18 ounces dark chocolate or non-dairy chocolate chips (I used Trader Joe’s)
  • 1 tablespoon coconut oil (optional)
  • 1 cup peanut butter
  • 1/4 cup non-dairy butter, softened
  • 1-1 1/2 cups powder sugar
  • sea salt (optional)


  1. Grease a pie dish. Set aside
  2. Combine peanut butter and non-dairy butter and whisk together (or use an electric mixer) until smooth. Melting the non-dairy butter may help. Using a hand whisk or electric mixer (preferred) whip in powdered sugar. Use as much or as little as desired until a frosting-like consistency is achieved. If you want it looser, use less powdered sugar. If you want it thicker, use more.
  3. Melt chocolate in a microwave safe bowl in 30 second increments until melted, stirring between each increment. When melted, stir in the coconut oil.
  4. Pour a layer of melted chocolate in the pie dish.
  5. Layer peanut butter frosting in the center of the pie dish. Spread.
  6. Pour remaining chocolate over the peanut butter layer.
  7. Place in the freezer to set, at least 20 minutes. Allow to adjust to room temperature slightly before cutting.

Salted Peanut Butter Cup Brownies (Brownie Mix Shortcut)

The same says it all: salty sweet rich and decadent brownies swirled with luscious peanut butter and topped with peanut butter cups and crunchy sea salt. These salted peanut butter cup brownie mix brownies are tastebud heaven.

I made these a few weeks ago for Vegan Bites (which airs Thursday evenings on @spoonuniveristy Instagram stories) and wasn’t planning to put them on the blog, but the response to the episode was so positive I decided despite only having mediocre phone pics they deserved a place on

You’ve probably noticed based on the title of the post that these brownies are made with a box mix. Now you may be saying “that’s cheating” or that “true bakers never use mixes.” To which I say your opinion is fair, however, I’ve come to find times and places for box mixes and like to keep them on hand for such occasions. They’re especially nice when you need to whip something up and find your baking pantry bare.

Making a cake for a special occasion is not, in my opinion, the place for a mix, but these brownies definitely are. All you have to do to make these is grab a box of brownie mix, some peanut butter cups, sea salt, oil/vegan butter, and an egg substitute, and you’re on your way to peanut butter cup brownie mix magic in a matter of minutes.

Now let’s talk brownie mix. Some are better than others. Look for an ingredient list that contains things you’d add at home and doesn’t contain too many things you wouldn’t (like DATEM and mono- and do-triglycerides, etc). I like Trader Joe’s, Annie’s, and Cherrybrook Kitchen mixes. Also check the ingredient list for animal ingredients. You’ll find many are accidentally vegan, making your life a wee bit easier.

You’re going to cook the brownie mix according to the package with a few modifications, swapping animal products for non-animal products. While many mixes call for oil, should yours call for butter, simply swap in vegan butter (like Earthbalance).

Now on to the milk. Should your box’s recipe call for milk, simply add your favorite unsweetened non-dairy milk. I would go for the unsweetened, since box mixes tend to be far sweet enough already.

Lastly, the egg. This is the trickiest to swap but you can handle it. For quick breads, cookies, and muffins, swapping each egg with 1/4 cup applesauce or a flax or chia egg works fabulously. If you don’t mind a subtle banana taste, 1/2 a small ripe mashed banana will also work. For brownies, replacing an egg with a chia or flax eggs or 1/4 cup purΓ©ed silken tofu or canned pumpkin will do the trick. Cakes are a bit trickier and sometimes with delicate crumb, aquafaba is best, but know that chia and flax eggs will do just fine.

To make a chia or flax egg, simply combine 1 tablespoon flax or chia seeds + 3 tablespoons water in a small bowl and allow to thicken for at least 10 minutes. Fabulous.

Now back to brownies: despite this long and winding post these truly couldn’t be easier. Make the brownies according to the mix instructions with swaps mentioned above, swirl in 1/4 cup creamy or chunky peanut butter, and bake according to time listed on the package.

When there’s a minute or two left in the bake time, chop up vegan peanut butter cups (like Justin’s dark chocolate) and when you pull the brownies out of the oven to cool, sprinkle the cups over the top of the hot brownies. You’ll notice the cups will start to melt slightly; this is perfect. Sprinkle with flakey sea salt to finish, allow to cool, and enjoy, preferably crumbled atop your favorite non-dairy ice cream (I’m partial to Van Leeuwen or So Delicious Cashew MilkΒ – particularly their Caramel Cashew Cluster ice cream myself).

I hope you make these or that this recipe has inspired you to use that box of brownie mix in your pantry that has been sitting there lonely for months.

Salted Peanut Butter Cup Brownies (Brownie Mix Shortcut)

Level: Easy
Prep Time: 5 minutes
Bake Time: 20-30 minutes
serves 12


  • 1 box egg and dairy free brownie mix (just check labels, many brands are vegan)
  • oil / water that the mix calls for -1/4 cup apple sauce, silken tofu, mashed sweet potato or 1 tablespoon chia + 2 tablespoons water per egg called for on box.
  • 1/4 cup peanut butter (optional)
  • 10-12 nondairy peanut butter cups (optional, I like Justin’s dark chocolate)
  • 1-2 tablespoons flakey sea salt


  1. Preheat oven and prepare mix per box instructions, subbing your egg replacement for eggs.
  2. Pour into well-greased pan.
  3. Swirl in peanut butter evenly throughout batter.
  4. Bake per time called for on box.
  5. Remove from oven. Immediately too with sea salt + chopped pb cups.
  6. Enjoy! πŸ€—