Description
Delightful mini peanut butter cup brownies that combine rich, fudgy chocolate with creamy peanut butter for a perfect bite-sized treat. These easy-to-make brownies feature a smooth chocolate batter baked in mini muffin pans with a peanut butter cup nestled inside each one, making them ideal for parties, snacks, or dessert.
Ingredients
Brownie Batter
- ½ cup (1 stick) unsalted butter
- 1 cup semi-sweet chocolate chips (or chocolate chunks)
- ⅔ cup granulated sugar
- 2 large eggs (room temperature)
- ⅔ cup all-purpose flour
- ¼ cup cocoa powder
- ¼ teaspoon salt
Fillings
- 24 miniature peanut butter cups
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C) and grease a mini muffin pan with non-stick spray or line each cup with mini parchment liners to ensure easy removal of the brownies.
- Melt Chocolate and Butter: In a microwave-safe bowl, combine the semi-sweet chocolate chips and unsalted butter. Heat in 30-second intervals, stirring between each, until the mixture is completely smooth and melted.
- Add Sugar and Eggs: Whisk the granulated sugar into the warm chocolate and butter mixture until the mixture is cool and uniform, about 2 minutes. Then stir in the room temperature eggs thoroughly to combine.
- Incorporate Dry Ingredients: Gently fold the all-purpose flour, cocoa powder, and salt into the wet ingredients with a spatula. Mix just until no streaks of flour remain, being careful not to overmix to keep brownies tender.
- Fill Muffin Cups: Using a small cookie scoop or spoon, fill each prepared mini muffin cup about halfway with brownie batter. Then, press one miniature peanut butter cup into the center of each filled cup, slightly submerging it into the batter.
- Bake: Place the pan in the preheated oven and bake for 9 to 12 minutes, or until the edges of the brownies look slightly firm and dry while the centers remain soft.
- Cool and Remove: Let the brownies cool in the pan for about 10 minutes. If the pan was greased well and is still slightly warm, twist gently and pull the brownies out. Otherwise, carefully use a knife to loosen the edges before removing.
Notes
- Use room temperature eggs for better incorporation in the batter.
- Be careful not to overbake to keep the brownies moist and fudgy.
- If you don’t have miniature peanut butter cups, you can cut regular-sized cups into smaller pieces.
- Line muffin cups with parchment liners to easily remove the brownies without breaking.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
