If you love chocolate and peanut butter, these Peanut Butter Cup Brownies are for you! They’re easy to make and always a hit with family and friends.
Why Make This Recipe
You should make these brownies because they combine rich chocolate flavor with creamy peanut butter. They’re perfect for satisfying your sweet tooth and make any day feel special. Plus, they are quick to whip up, making them ideal for busy days or fun weekends!
How to Make Peanut Butter Cup Brownies
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
Directions:
- Preheat your oven to 350°F (175°C) and prepare your muffin cups.
- In a microwave-safe bowl, combine sugar, butter, and water. Microwave until the butter melts, then mix in the semi-sweet chocolate chips until melted. Stir in the egg and vanilla until thoroughly combined, then fold in the flour and baking soda just until combined. Allow the mix to cool slightly, then stir in the milk chocolate chips.
- Evenly distribute the batter into the prepared muffin cups and bake for 13-15 minutes or until the tops are just set. Let the centers fall upon cooling, or gently press them down to create a well for the peanut butter.
- Warm the peanut butter until runny, then spoon it into each brownie center and sprinkle with additional semi-sweet chocolate chips.
- Allow the brownies to cool completely in the pan and store at room temperature or chill if preferred.
How to Serve Peanut Butter Cup Brownies
These brownies are delicious on their own or paired with a scoop of vanilla ice cream. Serve them warm for a gooey treat that everyone will love!
How to Store Peanut Butter Cup Brownies
You can store these brownies in an airtight container at room temperature for up to a week. If you love them extra gooey, try chilling them in the fridge!
Tips to Make Peanut Butter Cup Brownies
- Make sure your butter is softened to mix easily.
- Don’t overbake the brownies; they should be soft in the center.
- You can add chopped nuts for some extra crunch!
Variation
Feel free to swap the creamy peanut butter for crunchy peanut butter if you prefer some texture. You can also add different chocolate chips or your favorite candies for a fun twist.
FAQs
Can I use chocolate instead of peanut butter?
Yes, you can replace the peanut butter with a chocolate filling if you want extra chocolate flavor!
What if I don’t have muffin cups?
You can use a regular baking pan lined with parchment paper instead. Just adjust the baking time slightly.
Can I freeze these brownies?
Definitely! Wrap them tightly and freeze for up to three months. Thaw before enjoying them again.
Peanut Butter Cup Brownies
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
Instructions
- Preheat your oven to 350°F (175°C) and prepare your muffin cups.
- In a microwave-safe bowl, combine sugar, butter, and water. Microwave until the butter melts, then mix in the semi-sweet chocolate chips until melted.
- Stir in the egg and vanilla until thoroughly combined, then fold in the flour and baking soda just until combined. Allow the mix to cool slightly, then stir in the milk chocolate chips.
- Evenly distribute the batter into the prepared muffin cups and bake for 13-15 minutes or until the tops are just set.
- Let the centers fall upon cooling, or gently press them down to create a well for the peanut butter.
- Warm the peanut butter until runny, then spoon it into each brownie center and sprinkle with additional semi-sweet chocolate chips.
- Allow the brownies to cool completely in the pan before serving.
Notes
For extra crunch, use chunky peanut butter instead of creamy. Store at room temperature for up to a week or refrigerate for a fudgier texture.