Brownie Candy Cups
Indulge in the ultimate fusion of rich, fudgy brownies and your favorite candies with these irresistible Brownie Candy Cups! This delightful recipe transforms a classic brownie batter into bite-sized treats, featuring a surprise center of mini chocolate candies like peanut butter cups, caramels, or truffles. Perfectly baked in a mini muffin tin, these treats boast crisp edges, gooey centers, and a luscious melt-in-your-mouth experience with every bite. Ready in just 35 minutes, they are as easy to make as they are fun to serve—ideal for parties, gatherings, or an afternoon indulgence. With simple pantry staples and endless candy customization options, these portable desserts will quickly become your go-to sweet treat.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 0.5 cup light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 0.5 teaspoon salt
- 24 pieces mini chocolate candies (e.g., peanut butter cups, caramels, or truffles)
- nonstick cooking spray
Instructions
Preheat your oven to 350°F (175°C). Spray a 24-cup mini muffin tin with nonstick cooking spray and set aside.
In a medium saucepan over low heat, melt the butter. Once fully melted, remove from heat and whisk in the granulated sugar and light brown sugar until smooth and slightly thickened.
Allow the mixture to cool slightly, then whisk in the eggs one at a time, followed by the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry mixture to the wet mixture, stirring just until combined, taking care not to overmix.
Using a small scoop or spoon, fill each mini muffin cup halfway with the brownie batter.
Press one mini candy into the center of each cup, making sure it's surrounded by batter on all sides.
Spoon a small amount of remaining batter over the candies to cover them completely.
Bake in the preheated oven for 18–20 minutes, or until the edges of the brownie cups are set and the tops look slightly glossy. Avoid overbaking to keep the centers fudgy.
Remove the brownie cups from the oven and let cool in the tin for 10 minutes before carefully removing them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.4 g | 229% | |
| Saturated Fat | 97.5 g | 488% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1004 mg | 335% | |
| Sodium | 1684 mg | 73% | |
| Total Carbohydrate | 679.3 g | 247% | |
| Dietary Fiber | 73.5 g | 262% | |
| Total Sugars | 464.9 g | ||
| Protein | 78.9 g | 158% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 550 mg | 42% | |
| Iron | 41.4 mg | 230% | |
| Potassium | 3586 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
