Use this amazing brownie recipe, or your favorite boxed mix, to make a decadent dessert everyone will love! Our peanut butter cup brownies include a time-honored combination of peanut butter and chocolate—only we’ve super-sized the flavor with this gooey, creamy sweet treat.

The key to perfecting this recipe is filling the muffin tins just slightly less than half-full with brownie batter. This will give you enough space to incorporate the peanut butter filling, semi-sweet chocolate and peanut butter chips. The results are mouthwatering!

You will need a napkin and a large, ice-cold glass of milk to enjoy properly. It’s reminiscent of your beloved peanut butter cup candy bar—only so much better.

Some homemade peanut butter cup brownies — the perfect individual-sized treat!

Peanut Butter Cup Brownies Recipe

Chocolate and peanut butter lovers of the world, unite! This peanut butter cup brownies recipe will rock your world—it’s everything you love about sweets!


Yield: 12 brownies
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  • Place rack in the center of oven then preheat to 350 degrees. Coat muffin tin with non-stick baking spray or arrange cupcake liners then set aside.
  • Add melted butter to a medium-sized mixing bowl then stir in sugar. Add eggs and vanilla then mix until completely incorporated.
  • Sift cocoa, flour, salt and baking soda into bowl containing the wet ingredients then fold until completely combined.
  • Divide batter equally into each muffin cup, filling each one slightly less than ½ full. Bake 12–14 minutes or until barely done or even slightly underdone in the center. Remove from oven then let cool for 5 minutes.
  • While brownies cool, stir together peanut butter, powdered sugar and vanilla until smooth. Use the handle of a wooden spoon to press a 1" round indentation into the center of each brownie. The indentation should be just big enough to hold about 1 tsp of the peanut butter mixture.
  • Fill each indentation with an equal amount (about 1 generous tsp) of peanut butter filling. Sprinkle the top of the brownie with semi-sweet and peanut butter chips and return to the oven for about 2 minutes, just to melt the chips a bit. Don’t worry if you’ve turned the oven off, it just needs to be warm.
  • Remove from oven and cool completely before removing from the pan.


Aside from cookie dough, there is noting I crave more than a yummy chocolate and peanut butter dessert!
Calories: 309kcal, Carbohydrates: 38g, Protein: 6g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.3g, Cholesterol: 55mg, Sodium: 161mg, Potassium: 18mg, Fiber: 2g, Sugar: 29g
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