Hey y'all! If you’re hunting for the perfect sweet treat that combines chocolatey goodness with a dreamy peanut butter center, these Peanut Butter Brownie Cups are a must-try. They’re ridiculously simple to bake, perfectly portioned for any occasion, and deliver that irresistible combo of fudgy brownie and creamy peanut butter in every bite. Whether you’re bringing them to a party, packing lunchbox surprises, or just treating yourself, these little delights always steal the show. Let’s get baking!
Why You'll Love This
- Decadently fudgy brownies with rich, nutty peanut butter centers.
- Perfect for parties, bake sales, lunchboxes, or afternoon treats.
- Super easy—minimal ingredients and quick prep make this a weeknight win.
- Freezer-friendly, so you can stash some for whenever a craving strikes.
- Kid-approved and totally crowd-pleasing for all ages!
Ingredients
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 12 mini peanut butter cups (such as Reese’s)
- ⅓ cup creamy peanut butter
Directions
Prep & Preheat
- Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin or line with paper liners.
Make the Brownie Batter
- In a mixing bowl, whisk together the melted butter and granulated sugar until smooth.
- Add eggs and vanilla extract; whisk until the mixture is glossy and pale.
- Sift in cocoa powder, flour, and salt; mix gently with a spatula until just combined—don’t overmix.
Assemble the Brownie Cups
- Spoon a tablespoon of brownie batter into each muffin cup, filling them about halfway.
- Place one mini peanut butter cup in the center of each cup, gently pressing down.
- Add a teaspoon of creamy peanut butter over each peanut butter cup.
- Spoon remaining brownie batter on top, covering the peanut butter layers.
Bake & Cool
- Bake for 13-15 minutes, until the tops are set but still a bit soft in the center.
- Let cool in the pan for 10 minutes, then gently transfer to a wire rack to cool completely.
Notes
- Let the brownie cups cool completely before removing to prevent cracking.
- For a gooier center, bake on the lower end of the time range.
- Spray your muffin tin well to help keep the cups from sticking.
Variations
- Swap creamy peanut butter for crunchy for added texture.
- Add a sprinkle of sea salt on top after baking for a sweet-salty twist.
- Mix mini chocolate chips into the batter for extra chocolatey bites.
Required Equipment
- 12-cup muffin tin
- Mixing bowls
- Whisk and spatula
- Wire rack
- Measuring cups and spoons
Storage Instructions
- Store Peanut Butter Brownie Cups in an airtight container at room temperature for up to 3 days.
- Refrigerate to keep them fresh for up to a week, or freeze for up to 3 months—just thaw before serving.
Suggested Pairings & Serving Recommendations
- Serve warm with a scoop of vanilla ice cream for a decadent dessert.
- Enjoy with a cold glass of milk or rich coffee for an afternoon pick-me-up.
- Stack them up on a platter for party-perfect finger treats.
Pro Tips
- Use room-temperature eggs for a smoother, glossier batter.
- If using paper liners, lightly spray them with cooking spray to prevent sticking.
- For even brownie cups, use a cookie scoop for measuring the batter.
FAQ
Can I use homemade brownie batter?
Absolutely! Just make sure your batter is thick enough to hold the peanut butter cup and layer nicely in the muffin tin.
Can I make these gluten-free?
Yes—swap the all-purpose flour for your favorite gluten-free blend. Double-check that your peanut butter cups are also gluten-free.
How do I keep the peanut butter layer from sinking?
Layer the batter properly and avoid overfilling the cups; gently press the peanut butter cup in rather than sinking it down to the bottom.
Ingredients
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 12 mini peanut butter cups (such as Reese’s)
- ⅓ cup creamy peanut butter
Instructions
-
1Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin or line with paper liners.
-
2In a mixing bowl, whisk together the melted butter and granulated sugar until smooth.
-
3Add eggs and vanilla extract; whisk until the mixture is glossy and pale.
-
4Sift in cocoa powder, flour, and salt; mix gently with a spatula until just combined—don’t overmix.
-
5Spoon a tablespoon of brownie batter into each muffin cup, filling them about halfway.
-
6Place one mini peanut butter cup in the center of each cup, gently pressing down.
-
7Add a teaspoon of creamy peanut butter over each peanut butter cup.
-
8Spoon remaining brownie batter on top, covering the peanut butter layers.
-
9Bake for 13-15 minutes, until the tops are set but still a bit soft in the center.
-
10Let cool in the pan for 10 minutes, then gently transfer to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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