Peanut Butter Chocolate Brownie Cups Recipe
Introduction
These Peanut Butter Chocolate Brownie Cups combine rich, fudgy brownie with a creamy peanut butter swirl for a perfect bite-sized treat. They’re easy to make and packed with chocolatey, nutty flavor that’s sure to satisfy your sweet tooth.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- 1 cup chocolate chips
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Step 2: In a mixing bowl, combine the melted butter and granulated sugar until smooth. Add the vanilla extract and eggs, whisking until fully incorporated.
- Step 3: Sift in the cocoa powder, all-purpose flour, salt, and baking powder. Gently mix until just combined, being careful not to overmix to keep the batter light.
- Step 4: Fill each muffin cup about two-thirds full with the brownie batter.
- Step 5: In a separate bowl, mix the peanut butter and powdered sugar until smooth. Drop a small spoonful of this mixture into the center of each brownie cup and use a toothpick to swirl it gently through the batter.
- Step 6: Sprinkle chocolate chips over the top of each brownie cup for extra chocolatey sweetness.
- Step 7: Bake for 20 to 25 minutes, or until the edges are set and a toothpick inserted into the chocolate part (avoiding the peanut butter swirl) comes out with moist crumbs.
- Step 8: Let the brownie cups cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- Use high-quality cocoa powder for a richer chocolate flavor.
- Warm the peanut butter mixture slightly before swirling to make it easier to swirl through the batter.
- Try adding mini marshmallows or chopped nuts to the batter for added texture.
- Substitute almond butter for peanut butter for a delicious twist.
- Use gluten-free flour instead of all-purpose flour to make the recipe gluten-free.
Storage
Store the brownie cups in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat briefly in the microwave to soften before serving, if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, you can substitute crunchy peanut butter if you prefer a bit more texture in the swirl.
How do I know when the brownie cups are done?
The edges will be set and a toothpick inserted into the chocolate part of the brownie (not the peanut butter swirl) should come out with moist crumbs but not wet batter.
PrintPeanut Butter Chocolate Brownie Cups Recipe
These Peanut Butter Chocolate Brownie Cups combine rich, fudgy chocolate brownies with a delightful peanut butter swirl, topped with melty chocolate chips. Perfectly portioned in muffin tins, these treats offer a decadent and easy-to-make dessert that balances the deep flavor of cocoa with creamy peanut butter sweetness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 brownie cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Brownie Batter
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
Peanut Butter Swirl
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
Topping
- 1 cup chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
- Prepare the Brownie Batter: In a mixing bowl, combine the melted butter and granulated sugar until smooth. Add the vanilla extract and eggs, whisking until fully incorporated. Sift in the cocoa powder, all-purpose flour, baking powder, and salt. Gently mix until just combined, being careful not to overmix to keep the batter light and fudgy.
- Fill the Muffin Tin: Distribute the brownie batter evenly into the muffin cups, filling each about two-thirds full to leave room for the peanut butter swirl.
- Create the Peanut Butter Swirl: In a separate bowl, mix the peanut butter with powdered sugar until smooth. Drop a small dollop of the peanut butter mixture into the center of each brownie cup. Using a toothpick, gently swirl the peanut butter through the batter to create a marbled effect.
- Add the Finishing Touch: Sprinkle chocolate chips over each brownie cup to add an extra layer of chocolatey richness.
- Bake: Bake the brownie cups for 20 to 25 minutes, or until the edges are set and a toothpick inserted into the chocolate area (avoiding the peanut butter swirl) comes out with moist crumbs.
- Cool and Serve: Allow the brownie cups to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely, ensuring the perfect texture when served.
Notes
- For a nuttier twist, substitute creamy peanut butter with almond butter.
- Use gluten-free flour instead of all-purpose flour to make this recipe gluten free.
- Use high-quality cocoa powder for an intense chocolate flavor.
- Lightly heat the peanut butter mixture before swirling to make it easier to work with.
- Add mini marshmallows or chopped nuts to the batter for additional texture and flavor.
- Do not overbake to keep the brownies moist and fudgy.
- A piping bag can be used for precise peanut butter swirls if desired.
Keywords: peanut butter brownie cups, chocolate brownie bites, peanut butter swirl brownies, easy dessert, muffin tin brownies, chocolate peanut butter recipe
