Peanut Butter Brownie Cups are for the true chocolate and penaut butter lover! Fudgy brownies filled with creamy peanut butter and peanut butter cups!
Why You’ll Love Peanut Butter Brownie Cups
- Easy! This starts with an easy homemade brownie recipe (you could use a boxed brownie mix too) filled with creamy peanut butter! Absolutely outstanding!
- Perfect For Parties! Since these are made in a muffin tin they are already single serve! No cutting or portioning necessary! Plus, we love a dessert you can eat with your hands!
- The Ultimate Flavor Combo! There isn’t much better in my opinion than chocolate and peanut butter, and this recipe is the most decadent version of the two!
Ingredients You’ll Need
Make sure to scroll down to the recipe card at the bottom of this post for the full ingredient list with measurement and instructions. You can save it and print it out too!
- Granulated sugar.
- Butter. I use salted butter in this recipe because there is no further addition of salt. If you prefer to use unsalted add in 1/2 teaspoon of salt in the batter.
- Semi-sweet chocolate chips. You will be using chocolate chips in multiple steps in this recipe, so you will divide the 3/4 of chips into 3 equal parts. There is no cocoa powder in this brownie recipe because you will use melted chocolate chips!
- Egg. Use a large sized egg in this recipe as in all of my baking recipes unless otherwise stated.
- Vanilla extract. This amps up the chocolate flavor!
- All-purpose flour
- Baking soda
- Peanut butter. prefer creamy peanut butter in this recipe but if you only have crunchy that will work too! I don’t recommend using “natural” peanut butter in this recipe because they peanut butter sits in the brownies and isn’t baked and natural peanut butter tends to separate from the oil and will create an oily film on the brownies.
- Peanut butter chips. I like the Reese’s brand.
Adaptations You Can Make
The great thing about this recipe is there are some different directions you can go! Here are a few fun ideas:
- Add peanut butter cups! This is a pretty obvious addition as a garnish, but let’s double down on the peanut butter/chocolate combo by chopping up some peanut butter cups and adding those to the top! They are both delicious and cute!
- Not a peanut butter fan? Gasp! But I totally understand, especially with allergies etc. Skip the peanut butter and fill these brownie cups with cookie butter or Nutella! YUM!
- Add Oreos. I mean at this point, why not? Press an oreo into the warm brownie and then top with the peanut butter! Can you even imagine? So good!
How To Store These Brownie Cups
- These brownies are easily stored airtight at room temperature for up to 3 days for best freshness.
- You can also freeze these brownie cups easily in an airtight container for up to 2 months. Thaw them at room temperature before serving.
Peanut Butter Brownie Cups
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Brownies
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3/4 cup granulated sugar
- 1/4 cup butter, room temperature
- 1 tablespoon water
- 1 3/4 cup semi-sweet chocolate chips separated as follows: 3/4 cup (to melt), 1/2 cup (to stir in) and 1/2 cup reserved for garnish
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 3/4 cup creamy peanut butter
- 1 cup peanut butter chips (I used Reese’s PB chips) separated as follows: 1/2 cup to stir in and 1/2 cup reserved for garnish
Instructions
- Preheat oven to 350°F. Coat a 12 cup muffin pan with nonstick spray or line with cupcake liners. Set aside.
- Combine the sugar, butter and water in medium microwave-safe bowl. Microwave on HIGH for 1 minute or until butter is melted.
- Add 3/4 cup semi-sweet chips; stir until melted.
- Add the egg and vanilla extract and stir well. Add the flour and baking soda and stir until blended. Allow to cool to room temperature.
- Stir in 1/2 cup each of PB chips and semi-sweet chips. Spoon an 1/8 cup (2- tablespoons) of batter into each prepared muffin cup.
- Bake for 13 to 15 minutes or until top is set and wooden pick inserted center comes out still slightly wet.
- Place the muffin pan on wire rack.
- Centers of brownies will fall upon cooling. If some do not, with back of teaspoon, tap center to make a hole.
- Place the peanut butter in small, microwave-safe bowl. Microwave on HIGH for 45 seconds; stir. While brownies are still hot, spoon a scant tablespoon peanut butter into center of each brownie. After brownies have cooled for approximately 10 min. top with reserved 1/2 cup peanut butter chips and 1/2 cup semi-sweet chips.
- Cool completely in pan on wire rack.
- Loosen around edges of brownies with a knife and carefully remove from pan.
Notes
Store airtight at room temperature for up to 3 days.
These are literally divine! Made them twice now and my only complaint is that the recipe only makes 12!!! My whole family just gobbles them up – yet another amazing Cookies and Cups recipe 🙂 We love you!
HA! Yes, that is a complaint!
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I have seen these too and they look amazing!!!
Thanks for your comment on my Little Mermaid Cake! You have a delicious blog here!
These have also been on my list for a while. I think I will make them next week to take to my boyfriend's fmaily for 4th of July.
O-M-Gosh!!! I MUST try these TODAY!!!! There are very few things in life that go together as well as chocolate and peanut butter – my favorite!!! Thanks for sharing!
Thank you for your sweet comments on my blog! They really mean so much to me! It has brought me over to your fabulous blog, which I will be bookmarking and visiting often! So cute!
Wow, those look so rich and so good!
This is the kind of treat that I love!!! So cute and delicious looking!
I like your adaption…looks good.
~ingrid
oh eating one of these must be heaven 🙂 These look decadent.
Mmmm I must try these (with sun butter, of course). 😉