Go Back
–+ servings
Peanut Butter Brownie Cups | Can't Stay Out of the Kitchen | Prepare yourself for a fantastic #brownie #recipe that will have you swooning from the first bite! It includes both #ChocolateChips & #PeanutButterChips & the #CookieCups are baked in #muffin tins. Marvelous #dessert for #tailgating parties potlucks & #BackyardBarbecues. #PeanutButterBrownieCups #ChocolateDessert #PeanutButterDessert

Peanut Butter Brownie Cups

Teresa Ambra
Prepare yourself for these decadent, drool worthy Peanut Butter Brownie Cups. These delicious brownies include both chocolate chips and peanut butter chips. Every bite is so delectable that you'll be swooning over every bite. These brownies are great for potlucks, tailgating parties, or birthday celebrations.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Cookies, Brownies and Bars
Cuisine American
Servings 14
Calories 332 kcal

Equipment

  • 1-2 regular size muffin tins
  • 1 medium saucepan
  • 1 whisk
  • 1 wooden spoon
  • measuring cups
  • measuring spoons

Ingredients
  

  • 1/2 cup salted butter (1 stick) or you can use unsalted butter
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. sea salt
  • 1 cup unbleached all-purpose flour (bleached flour toughens baked goods)
  • 2 cups semi-sweet chocolate chips divided use (12-ounces)
  • 2 cups peanut butter chips divided use (12-ounces)

Instructions
 

  • Preheat oven to 350°.
  • Spray 14 regular-sized muffin cups with cooking spray.
  • Set aside.
  • In a small saucepan, melt butter, 1 cup semi-sweet chocolate chips and cocoa over low heat.
  • Stir mixture until smooth.
  • Remove saucepan from heat and whisk in granulated sugar.
  • Add eggs, one at a time, whisking after each addition to combine the eggs well.
  • Whisk in vanilla and salt.
  • Fold in flour with a rubber spatula or wooden spoon until well-combined.
  • Stir in the remaining chocolate chips and one cup of peanut butter chips.
  • Fill each muffin cup nearly full with the brownie batter.
  • Sprinkle about 10-12 peanut butter chips over top of each muffin cup.
  • Bake approximately 20-25 minutes at 350° until a toothpick inserted in center comes out clean and the brownie is set and edges are slightly puffed.
  • Cool in pan 15 minutes before removing the muffin cups to a wire cooling rack to cool completely.
  • Store in an air-tight container up to 3 days before refrigerating or freezing. 

Notes

NOTE: The brownies may sink slightly in the middle while cooling.
 
NOTE: My brownie cups took 30 minutes to cook completely.
 
NOTE: If you make these in miniature muffin tins, bake at 350 degrees about 20-22 minutes. Try not to bake more than about 22 minutes or the brownies will darken and harden too much around the edges.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 332kcalCarbohydrates: 41gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 59mgSodium: 139mgPotassium: 201mgFiber: 3gSugar: 31gVitamin A: 273IUCalcium: 28mgIron: 2mg
Keyword 5 ingredient dessert, brownies, chocolate, chocolate chips, peanut butter chips
Tried this recipe?Let us know how it was!