Peanut butter cup brownies—the perfect individual-sized treat!

Peanut Butter Cup Brownies

prep time
cook time
total time
makes
12 brownies

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.

Peanut Butter Cup Brownies Recipe

what you'll need
  • brownie
  • 1/2 cup unsalted butter, melted and cooled
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 1/3 cup unsweetened cocoa
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • filling
  • 1/4 cup creamy peanut butter
  • 1/4 cup powdered sugar
  • 1/2 tsp pure vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup peanut butter chips
Nutrition Facts
Peanut Butter Cup Brownies Recipe
Amount Per Serving
Calories 309 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.3g
Cholesterol 55mg 18%
Sodium 161mg 7%
Potassium 18mg 1%
Total Carbohydrates 38g 13%
Dietary Fiber 2g 8%
Sugars 29g
Protein 6g 12%
Vitamin A 6%
Calcium 1%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.
let's do it
  1. 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.
  2. Add melted butter to a medium-sized mixing bowl then stir in sugar. Add eggs and vanilla then mix until completely incorporated.
  3. Sift cocoa, flour, salt and baking soda into bowl containing the wet ingredients then fold until completely combined.
  4. 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.
  5. 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.
  6. 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.
  7. Remove from oven and cool completely before removing from the pan.
One Last Thing

Aside from cookie dough, there is noting I crave more than a yummy chocolate and peanut butter dessert!