Description
These Peanut Butter Brownie Cups are a delightful twist on classic brownies, combining fudgy mini brownie bases with creamy peanut butter centers and melty chocolate chip toppings. Perfect as bite-sized treats for parties or a special dessert, they offer a rich, gooey texture that melts in your mouth with every bite.
Ingredients
Scale
Brownie Batter
- 1 box brownie mix (or homemade equivalent)
- 2 large eggs
- 1/2 cup melted butter (if making from scratch)
- 3/4 cup all-purpose flour (for homemade)
- 1 cup granulated sugar (for homemade)
- 1/4 teaspoon salt
- 3/4 cup cocoa powder (if making from scratch, inferred from standard recipe)
Toppings
- 3/4 cup creamy peanut butter
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a mini muffin tin or line it with paper liners to prevent sticking.
- Make Brownie Batter: Prepare the brownie batter according to the box directions or, if making from scratch, combine melted butter, sugar, eggs, flour, cocoa powder, and salt until smooth.
- Fill Muffin Cups: Fill each mini muffin cup about two-thirds full with the brownie batter to allow room for rising.
- Bake Brownies: Bake for 12 to 15 minutes, until the tops are set and a toothpick inserted in the center comes out with moist crumbs attached.
- Create Wells: Immediately after baking, press the center of each brownie cup gently to form a small well for the peanut butter filling.
- Add Peanut Butter: Spoon approximately 1 teaspoon of creamy peanut butter into each well while the brownies are still warm.
- Top with Chocolate Chips: Sprinkle chocolate chips over the peanut butter so they soften and slightly melt.
- Cool: Let the brownie cups cool in the pan for 10 to 15 minutes to set, then transfer them to a wire rack to cool completely if desired.
- Serve: Enjoy warm for a gooey texture or chill them for a firmer bite.
Notes
- If using a homemade brownie batter, add 3/4 cup of cocoa powder to the ingredients.
- Mini muffin tins are ideal for bite-sized portions, but regular muffin tins can be used for larger brownies; adjust baking time accordingly.
- For extra indulgence, consider drizzling melted chocolate over the finished cups.
- Store leftover brownie cups in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To make this recipe gluten-free, use a gluten-free brownie mix or substitute the flour accordingly.
