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Eye-level shot of stacked Peanut Butter Brownie Cups on a white surface, revealing a rich, dark brownie interior and a thick peanut butter layer oozing down fluted sides.

Irresistible Peanut Butter Brownie Cups

Decadent, fudgy chocolate brownie cups baked in fluted liners, generously topped with a thick, opaque layer of creamy peanut butter filling and scattered with unmelted semi-sweet chocolate chips.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1/2 cup unsalted butter (115g), melted
  • 1 cup granulated sugar (200g)
  • 2 large eggs room temperature
  • 1 tsp vanilla extract (5ml)
  • 1/2 cup Dutch-process cocoa powder (50g)
  • 1/2 cup all-purpose flour (60g)
  • 1/4 tsp salt (1.5g)
  • 3/4 cup creamy peanut butter (190g), commercial brand
  • 1/4 cup unsalted butter (55g), softened
  • 1 cup powdered sugar (120g)
  • 1/2 tsp vanilla extract (2.5ml)
  • 1/4 cup semi-sweet chocolate chips (45g)

Equipment

  • 1 12-cup muffin tin Standard size
  • 12 Fluted paper liners Essential for the crinkled edges
  • 1 Handheld electric mixer For whipping the creamy filling

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your muffin tin with fluted paper cups. In a medium bowl, whisk together the melted unsalted butter and granulated sugar. Vigorously whisk in the eggs and vanilla extract until the mixture lightens.
  2. Fold in the cocoa powder, all-purpose flour, and salt until just combined. Do not overmix.
  3. Divide the batter evenly among the 12 fluted cups. Bake for 15 to 18 minutes until the edges are slightly crinkled and dark brown. Immediately press a gentle indentation into the warm centers, then cool completely.
  4. Beat the creamy peanut butter and softened butter until aerated. Gradually beat in the powdered sugar and vanilla extract until the mixture is thick, opaque, and light-brown.
  5. Spoon a generous layer of the peanut butter filling over each cooled brownie base, spreading it to the fluted edges so it slightly oozes. Immediately scatter whole semi-sweet chocolate chips on top.

Notes

Do not overbake the brownie bases to ensure a moist, dense crumb.
Always use commercial peanut butter; natural peanut butter will separate and cause a greasy filling.