Brownie Peanut Butter Cups
Indulge in the decadent harmony of chocolatey richness and creamy peanut butter with these irresistible Brownie Peanut Butter Cups. Perfectly portioned for individual servings, these treats feature layers of fudgy brownie batter encasing a luscious, sweetened peanut butter filling. Made with pantry staples like semi-sweet chocolate chips, cocoa powder, and creamy peanut butter, this recipe is both approachable and utterly indulgent. Easy to prepare in just 45 minutes, these cups are baked in a muffin tin, making them ideal for desserts, parties, or an anytime sweet fix. The contrast of textures—from the slightly crisp edges to the gooey center—will make these your new favorite dessert. Serve them as is or with a dollop of whipped cream for an extra touch of indulgence.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 0.75 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.25 teaspoon salt
- 0.5 cup creamy peanut butter
- 0.25 cup powdered sugar
- 1 tablespoon milk
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly grease them with non-stick spray.
In a microwave-safe bowl, melt the butter and chocolate chips in 30-second increments, stirring between each, until smooth. Let the mixture cool slightly.
Whisk in the granulated sugar and light brown sugar until combined.
Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
Sift the flour, cocoa powder, and salt into the wet mixture. Gently fold the dry ingredients into the wet ingredients until just combined.
In a separate bowl, mix the peanut butter, powdered sugar, and milk until smooth and creamy. Set aside.
Spoon about a tablespoon of brownie batter into each muffin cup, spreading it evenly to cover the bottom.
Add a half-tablespoon dollop of the peanut butter mixture on top of the brownie batter in each cup.
Cover the peanut butter layer with a second tablespoon of brownie batter, ensuring the peanut butter is entirely enclosed.
Bake for 20-25 minutes, or until a toothpick inserted into the brownie comes out with a few moist crumbs. Avoid overbaking.
Let the brownie peanut butter cups cool completely in the muffin tin before removing and serving.
Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 106 mg | 5% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 36.2 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 164 mg | 3% | |
*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.
