Creamy, fudgy, and wildly indulgent — these Peanut Butter Cup Brownies hit every chocolate-and-peanut-butter craving with one glorious bite. If you love a gooey center and a slightly chewy edge, this recipe delivers both without fuss. Fun fact: pairing peanut butter with chocolate goes back more than a century, and somehow every generation declares it the perfect combo all over again.
This recipe is special because it’s simple enough for midweek baking, quick enough to satisfy spontaneous dessert urges, and family-friendly enough to win over picky eaters. If you already enjoy our Chewy Peanut Butter Brownies, think of these as the mini, peanut-butter-cup-studded cousin — equally comforting, but with pockets of creamy peanut butter in every bite. Get your muffin tin ready; you’re about to become everyone’s favorite baker.
What is Peanut Butter Cup Brownies?
Peanut Butter Cup Brownies are little brownie cups baked with a rich chocolate batter and finished with a creamy peanut butter center — basically dessert magic in a muffin wrapper. Ever wonder who decided to stuff a brownie like a candy cup? Was it a brilliant snack attack or a happy accident in the kitchen? Either way, the result makes you wonder why more desserts haven’t taken this hint. After all, “the way to a man’s heart is through his stomach.” Ready to find out if this will win over your crowd? Grab your spoon and give this recipe a try — you might never go back to plain brownies.
Why You’ll Love This:
- Decadent center: The combination of rich chocolate batter and warm, runny peanut butter creates a molten, irresistible center that contrasts with slightly crisp edges.
- Cost-effective and homemade: Making these at home is cheaper than buying specialty peanut-butter-stuffed candies, and you control the quality of ingredients.
- Flavor and texture fireworks: Semi-sweet and milk chocolate chips scattered through the batter deliver bursts of chocolate, while the creamy peanut butter rounds everything out into pure comfort.
If you enjoy larger peanut butter desserts like our Giant Reese’s Peanut Butter Cup Pie, this is a quicker, hand-held alternative that’s perfect for parties, school lunches, or a weekend treat. Try them — you’ll see why they’re a favorite.
How to Make:
Quick Overview
This recipe is delightfully straightforward: mix a few pantry staples, melt chocolate into the batter for richness, scoop into muffin cups, bake briefly, and finish with a warm spoonful of peanut butter. Prep takes about 15 minutes, baking 13 to 15 minutes, and cooling another 15 to 30 minutes, so you’ll have irresistible treats in roughly 45 minutes from start to finish. Expect fudgy texture with pockets of molten peanut butter and a slightly crisp top.
Ingredients
- 3/4 cup granulated sugar
- 1/4 cup butter, softened
- 1 tablespoon water
- 1 cup semi-sweet chocolate chips, plus extra for topping
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 3/4 cup milk chocolate chips
- 3/4 cup creamy peanut butter, warmed until runny for filling
Directions
- Preheat your oven to 350°F (175°C) and prepare your muffin cups by lightly greasing a 12-cup muffin tin or lining with paper liners.
- In a microwave-safe bowl, combine the sugar, softened butter, and water. Microwave in 15- to 20-second bursts just until the butter melts, stirring between bursts to prevent overheating. Stir in the 1 cup semi-sweet chocolate chips until melted and smooth.
- Mix in the egg and vanilla extract until thoroughly combined and glossy. Fold in the all-purpose flour and baking soda gently, mixing just until combined — avoid over-mixing to keep a tender brownie texture.
- Allow the batter to cool slightly, then fold in the 3/4 cup milk chocolate chips so they’re evenly distributed.
- Evenly distribute the batter into the prepared muffin cups, filling each about two-thirds full. Bake for 13 to 15 minutes or until the tops are just set and a toothpick inserted into the edge comes out with a few moist crumbs.
- Remove from the oven and let the centers fall slightly as they cool, or gently press the centers down with the back of a teaspoon to create a small well for the peanut butter.
- Warm the creamy peanut butter until runny (about 10-15 seconds in the microwave), then spoon a small dollop into each brownie center. Sprinkle additional semi-sweet chocolate chips on top for garnish.
- Allow the brownies to cool completely in the pan so the peanut butter centers set slightly before serving.
What to Serve With:
- A cold glass of milk pairs perfectly and keeps things classic.
- Fresh berries or a light fruit salad cut through the richness and add brightness.
- Vanilla ice cream or salted caramel sauce transforms these into an over-the-top dessert.
- For coffee lovers, serve with a strong espresso or iced coffee to balance the sweetness, and for kids, a simple cup of hot chocolate is a hit.
- Want variations and serving ideas? Check out this take on Peanut Butter Cup Brownies for more inspiration.
Top Tips for Perfecting:
- Use room-temperature egg and butter so the batter emulsifies smoothly.
- Don’t overbake: remove when centers are just set; they’ll continue to firm up while cooling.
- Swap creamy peanut butter for crunchy for extra texture, or try a flavored peanut butter for a twist.
- If your peanut butter is very thick, add a teaspoon of vegetable oil when warming to make it easier to spoon.
- Avoid overmixing once flour is added to prevent dense brownies.
- For a richer result, use high-quality chocolate chips or roughly chop a bittersweet chocolate bar and fold it in.
Storing and Reheating Tips:
- Refrigeration: Store cooled brownies in an airtight container in the refrigerator for up to 5 days to keep the peanut butter centers stable.
- Freezing: Place brownies in a single layer on a baking sheet to freeze for 1 hour, then transfer to a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before serving.
- Reheating: For a warm, gooey center, microwave a brownie for 10 to 15 seconds or warm in a 300°F oven for 5 minutes. Avoid overheating or the peanut butter may become too runny.
FAQs
Can I use natural peanut butter instead of creamy peanut butter?
Yes, but natural peanut butter is often thinner and oil-separates. Stir well and warm gently before spooning into centers; you may want to chill the brownies slightly so the centers don’t become too runny.
Can I make these in a standard brownie pan instead of muffin cups?
Absolutely. Bake in an 8×8-inch pan at 350°F for about 18 to 22 minutes. Make wells with the back of a spoon after baking and fill with warmed peanut butter.
Can I substitute another nut butter?
Yes — almond butter or hazelnut spread work well. Keep in mind flavor and texture will change slightly, especially sweetness with spreads like Nutella.
How do I prevent the tops from cracking too much?
Don’t overbake and avoid high oven temperatures. Rotate the pan halfway through baking if your oven has hot spots.
Can I make the batter ahead of time?
You can prepare the batter and refrigerate it for up to 24 hours. Let it sit at room temperature for 15–20 minutes before scooping into muffin cups.
Conclusion
These Peanut Butter Cup Brownies are a simple, crowd-pleasing dessert that combines fudgy chocolate, melty chips, and a creamy peanut butter center — comfort food at its best. They’re easy enough for beginners, quick enough for weeknights, and special enough for parties. If you want to compare this version to another classic take, see this detailed recipe guide from a trusted source for variations and presentation tips: Peanut Butter Cup Brownies – One Hot Oven®. Give them a try, share them with friends, and enjoy every gooey, chocolatey bite.
Peanut Butter Cup Brownies
Equipment
- Muffin Tin
- Microwave-safe Bowl
- Mixing Spoon
Ingredients
Ingredients
- 3/4 cup Granulated Sugar
- 1/4 cup Butter, softened
- 1 tablespoon Water
- 1 cup Semi-sweet Chocolate Chips plus extra for topping
- 1 large Egg
- 1/2 teaspoon Vanilla Extract
- 1 cup All-purpose Flour
- 1/4 teaspoon Baking Soda
- 3/4 cup Milk Chocolate Chips
- 3/4 cup Creamy Peanut Butter warmed until runny for filling
Instructions
- Preheat your oven to 350°F (175°C) and prepare your muffin cups by lightly greasing a 12-cup muffin tin or lining with paper liners.
- In a microwave-safe bowl, combine the sugar, softened butter, and water. Microwave in 15- to 20-second bursts just until the butter melts, stirring between bursts to prevent overheating. Stir in the 1 cup semi-sweet chocolate chips until melted and smooth.
- Mix in the egg and vanilla extract until thoroughly combined and glossy. Fold in the all-purpose flour and baking soda gently, mixing just until combined — avoid over-mixing to keep a tender brownie texture.
- Allow the batter to cool slightly, then fold in the 3/4 cup milk chocolate chips so they’re evenly distributed.
- Evenly distribute the batter into the prepared muffin cups, filling each about two-thirds full. Bake for 13 to 15 minutes or until the tops are just set and a toothpick inserted into the edge comes out with a few moist crumbs.
- Remove from the oven and let the centers fall slightly as they cool, or gently press the centers down with the back of a teaspoon to create a small well for the peanut butter.
- Warm the creamy peanut butter until runny (about 10-15 seconds in the microwave), then spoon a small dollop into each brownie center. Sprinkle additional semi-sweet chocolate chips on top for garnish.
- Allow the brownies to cool completely in the pan so the peanut butter centers set slightly before serving.