Peanut Butter Chocolate Brownie Cups Recipe


Brownie Layer (choose one):

  • 1 package (21.5 oz) fudge brownie mix (for ease)


  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt

Peanut Butter Layer:

  • 1/2 cup creamy peanut butter
  • 2 tablespoons powdered sugar (optional, for a thicker consistency)
  • 1 tablespoon milk (optional, for a looser consistency)
  • 15-18 miniature peanut butter cups


1. Brownie Layer (Box Mix):

  • Preheat oven to 350°F (175°C). Line a standard muffin tin with paper or foil liners.
  • Following package directions, prepare the brownie batter according to the box instructions.

2. Brownie Layer (From Scratch):

  • Preheat oven to 350°F (175°C). Line a standard muffin tin with paper or foil liners.
  • In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
  • In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

3. Assemble the Cups:

  • Fill each muffin cup about two-thirds full with brownie batter.
  • Unwrap the peanut butter cups and gently press one into each muffin cup, pushing it down slightly so it’s mostly submerged in the batter.

4. Bake:

  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not completely clean).

5. Peanut Butter Layer (Optional):

  • In a small bowl, combine peanut butter, powdered sugar (if using), and milk (if using) until smooth and spreadable.
  • Once the brownie cups have cooled slightly, spread a dollop of peanut butter mixture over the top of each brownie cup.

6. Cool and Enjoy:

  • Let the brownie cups cool completely in the pan for at least 10 minutes before transferring them to a wire rack to cool completely.
  • Store leftover brownie cups in an airtight container at room temperature for up to 3 days.


  • For a richer chocolate flavor, use dark chocolate peanut butter cups.
  • Want a swirl effect? Before adding the peanut butter cups, spoon a dollop of peanut butter batter on top of the brownie batter and swirl it gently with a toothpick.
  • If you don’t have miniature peanut butter cups, you can use chopped regular peanut butter cups or even a dollop of your favorite nut butter.


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