Brownie Peanut Butter Cups
My new foodie friend, Mrs. Blimes, told me I have to make these as part of my Fat Fest. They did not disappoint. All I have to say is W-O-W! If you are chocolate-peanut butter purest like me you will love these. I couldn’t even wait until they were cooled to eat them. These are DANGEROUS! You could even cheat and use a brownie mix and I am sure they would be great!
Brownie Peanut Butter Cups
If you are chocolate-peanut butter purest like me you will love these. I couldn't even wait until they were cooled to eat them.
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 tablespoon water
- 3/4 cup semi-sweet chocolate chips
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 cup peanut butter chips plus about 1/3 cup more for garnishing
- 1/2 cup semi-sweet chocolate chips plus about 1/3 cup more for garnishing
- 3/4 cup creamy peanut butter
- Preheat oven to 350°. Spray or grease 12 muffin cups. *Or you can opt to do mini-muffin bites and cook around 8 minutes or until center comes out clean with a toothpick test.
- In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract. Add flour and baking soda, stirring until blended. Allow to cool to room temperature. Then, stir in 1/2 cup each peanut butter chips and semi-sweet chocolate chips. Spoon batter by heaping tablespoonfuls into muffin cups.
- Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place pan on wire rack. Centers of brownies will fall upon cooling. If not, tap centers with the back of a teaspoon to make a hole.
- Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir. While brownies are still hot, spoon about a tablespoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.
Source: Bake or Break
how much batter/PB should I spoon into mini cups? I usually use 1 TBS for those but since you said a heaping TBS for regular cups I’m uncertain… heaping tsp instead?
Yes, if you are making the minis use a teaspoon of pb!
I remember when I found this recipe i thought for sure I pinned it..I looked and looked on pintrest and could not find the one recipe that had the from scratch brownie.. my printer was broken and finally bought a new one..I wrote the recipe down and lost it..I knew it was from here or one of my favorite blogs.. found it and printed it out..These are the best brownie bites ever..the first time I made them I baked them in a normal size muffin pan..they are so rich I decided to make them in the mini bite pans..Thank you for an awesome recipe..My husband is a PB and CHOC fan..he literally died over these..LOL..Thanks’ again..Shirley
These came out amazing. I’m going to try tweaking them, using butterscotch chips and filling with apple sauce to make them peanut-free and school friendly.
I’m an Aussie that has recently discovered why Americans are so obsessed with the choc-peanut butter combination…you guys are onto something here! These brownies look staggeringly delicious and I’m super keen to try this recipe. Unfortunately, peanut butter chips aren’t sold in Australia =( Any alternatives or ideas?
You can definitely make them without PB chips. There’s enough peanut butter going on top that it shouldn’t be big deal.
These are fabulous! Instead of putting peanut butter on top, I used the new whipped Jif and a sprinkle of chopped peanuts. This will be my go-to brownie recipe from now on. Love the built in portion control. Thanks for a great recipe!
Anyone know where i can get those ‘Peanut Butter Chips’ in UK at a reasonable price?
AMAZING!!!!! wow, those looks really dangerous :o) I’d better get out the door for my run before I drop everything and bake these! I would love for you to share at my Tuesday Food link up! http://www.nap-timecreations.com/2012/07/tomato-stack-and-tasty-tuesday-party.html
First bite reaction: WOW! I think these were even better pre-cooled because the peanut butter was still gooey. Also I made mine into minis. Nothing beats a great combination of peanut butter and chocolate.
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I am a peanut butter and chocolate crazy…. when I am really craving it… I just pour my chocolate chips in my peanut butter jar and eat them out with a spoon. 🙂
This look to die for… can’t wait to try them!
Oh my gosh, you have so many peanut butter recipes! How come I’ve never been here before? I must get through them all….
Girl, you are dangerous! 🙂
These are yummy! Thanks for recipe!
These look so good!
I’m definitely making these this week.
Oh my gosh, these look soooo good!!! Bookmarking right now!
i saw these on food gawker too, and they sound so easy too. thx for this recipe.
Oh my, these definitely look dangerous! My chocolate peanut butter loving son would be so excited for these!
I saw these on food gawker! they look FANTASTIC!!!!
these were a hit at the event i took them to! the minis actually turned out better than the large size. letting them cool in the pan is the trick…but requires patience!
Those look awesome!
these look amazing-im gonna have to give them a whirl. good luck with ur baby!