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—the perfect individual-sized treat!

Peanut Butter Cup Brownies Recipe

Prep Time: 20 mins
Cook Time: 14 mins
Total Time: 34 mins
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!
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Ingredients
 

Yield: 12 brownies
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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

Instructions
 

  • 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.

Notes

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