With just the right amount of peanut butter and chocolate taste, these Peanut Butter Cup Brownies are truly yummy and they look amazing.
You’ll be so impressed with how delicious they are, as nothing beats the chocolate and peanut butter combo! You can never have too much, right?
So simple to make yet so delicious, this is a recipe you want to save in your permanent collection!
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Peanut Butter Cup Brownies
What they are
Risa’s version at Baked Perfection is baked as little brownie cups in a mini-muffin tin, each filled with a spoon of creamy peanut butter and topped with chocolate and peanut butter chips. That is the photo at the top of this page. Because they start from a box of brownie mix, they are one of the easiest bake-sale treats there is.
At a glance
- Makes: about 40 mini brownie cups, according to Risa (around 12 if you use a regular muffin tin)
- You’ll need: brownie mix (plus whatever the box asks for), creamy peanut butter, peanut butter chips, semi-sweet chocolate chips
Get the full recipe from Risa at Baked Perfection →
Another version worth trying
Peanut Butter Cup Brownies by Milisa (Miss in the Kitchen). If you would rather have a tray of squares than little cups, this one bakes miniature Reese’s peanut butter cups right into a pan of fudgy brownies. It also starts from a box mix, so it is just as easy.
- Makes: 12 brownies, according to her recipe card
- Time: under 2 hours, most of it cooling
- You’ll need: eggs, miniature Reese’s peanut butter cups, salted butter, triple chocolate brownie mix, water
Get Milisa’s full recipe at Miss in the Kitchen →
Tips
- Grease the muffin tin well, or use paper liners. Brownie cups stick far more than cupcakes do.
- Warm the peanut butter slightly so it spoons and spreads easily instead of tearing the soft brownie.
- Do not overbake. Brownies keep cooking from their own heat after they come out; a few moist crumbs on a toothpick is right.
- Let them cool before you pop them out or cut them. Warm brownies fall apart.
- Freeze the peanut butter cups for a few minutes before pressing them in, so they keep their shape in the oven.
- Storage: airtight at room temperature for 3 to 4 days, or frozen for up to 3 months.
You might also like
- Peanut butter cup crack brownies
- Inside-out Reese’s peanut butter cake
- No-bake peanut butter chocolate cream pie
- Easy brownie pie
- Loaded Oreo cream cheese brownies
Thanks to Risa for this amazing recipe and featured image!
