Indulge in a perfect bite-sized treat with Brownie Peanut Butter Cups. Fudgy brownie batter envelopes a mini peanut butter cup for a delicious combination of chocolate and peanut butter that’s simple to make and impossible to resist.
Peanut butter brownie bites
These mini brownie cups are ideal for parties, lunchbox treats, or a quick snack. Each bite combines rich, fudgy chocolate with creamy peanut butter—an irresistible flavor pairing that’s easy to prepare and fun to share.
Why you’ll love these brownie peanut butter cups
- Classic flavor pairing – Rich chocolate and creamy peanut butter complement each other for a balanced, indulgent treat.
- Convenient size – Mini cups are portable and perfect for portion control or party platters.
- Simple to make – Basic ingredients and straightforward steps make this recipe accessible for bakers of any level.
Key ingredients for brownie cups
- Mini peanut butter cups – Use unwrapped minis for easy pressing into the batter.
- Unsweetened chocolate – Found in the baking aisle; helps create a deep chocolate flavor.
- Sugar – Granulated sugar sweetens and helps create a glossy, fudgy texture.
- All-purpose flour – Or a 1:1 gluten-free baking flour if you need a gluten-free version.
- Butter – Salted works well; if you use unsalted, add a pinch more salt to the batter.
Making brownies with Reese’s peanut butter cups
- Place the butter and unsweetened chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring between bursts, until the butter is melted and the chocolate is nearly melted. If needed, microwave for an additional 15 seconds and stir until smooth.
- Stir in the sugar and vanilla while the chocolate mixture is warm but not piping hot.
- Let the mixture cool for 1–2 minutes, then whisk in the eggs until fully incorporated.
- Fold in the flour and salt just until combined—avoid overmixing to keep the brownies fudgy.
- Spray a mini muffin tin with nonstick spray. Use a small cookie scoop to portion the batter into each cup.
- Press one mini peanut butter cup into the center of each portion of batter, pressing just slightly so it is partially covered.
- Bake in a preheated 350°F oven for 15–17 minutes, or until the edges are set but the centers remain fudgy.
Recipe tips
- Melt butter and chocolate in short microwave increments. Once the butter melts, let the mixture sit a minute—the residual heat will help finish melting the chocolate. Return to the microwave briefly if needed.
- You can also melt butter and chocolate together in a double boiler on the stovetop for gentler, more controlled heating.
- Be sure the mixture isn’t too hot before adding eggs. Cooling 1–2 minutes after adding the sugar will protect the eggs from cooking.
- A small cookie scoop helps portion even amounts of batter into the mini tins for consistent baking.
- Place the peanut butter cup in the center of each portion and press lightly so it’s nestled into the batter.
Frequently asked questions
Yes. You can use larger peanut butter cups if they fit inside the cavity of your muffin tin. Make sure they are smaller than the muffin cup so the batter can bake around them.
Store them in an airtight container at room temperature and enjoy within 3–4 days for best texture and flavor.
Yes. Once fully cooled, arrange the bites in a single layer on a baking sheet to flash-freeze, then transfer to a freezer-safe bag or container.
More delicious brownie recipes
- Brownie Bites
- Butterscotch Brownies
- One Bowl Brownies
- Raspberry Brownies
- Homemade Brownies
- Brownie Ice Cream
If you make this recipe, share your results and photos—I’d love to hear about it!
Brownies Peanut Butter Cups Recipe
Kathy Berget
Equipment
-
Mini Muffin Tin
Ingredients
- ½ cup butter
- 2 ounces unsweetened chocolate (broken into small chunks)
- 1 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1¼ cups flour
- ¼ teaspoon salt
- 24 mini peanut butter cups
Instructions
- Preheat the oven to 350°F.
- Place the butter and chocolate in a microwave-safe bowl and heat in 30-second intervals until the butter melts. Stir thoroughly; if the chocolate hasn’t completely melted, microwave an additional 15 seconds.
- Stir in the sugar and vanilla.
- Allow the mixture to cool for 1–2 minutes, then stir in the eggs.
- Add the flour and salt. Stir until combined.
- Spray a mini muffin tin with nonstick spray. Use a small cookie scoop to portion batter into the tin.
- Place a mini peanut butter cup on top of the batter for each brownie bite.
- Bake in a preheated 350°F oven for 15–17 minutes.
- Allow brownie bites to cool, then remove from pan.
- Store in an airtight container at room temperature for 3–4 days.
Notes
- Melt butter and chocolate in short increments; let the warm butter finish melting the chocolate, then return to the microwave briefly if needed.
- Alternatively, melt in a double boiler for gentler heating.
- Make sure the mixture isn’t too hot when adding eggs—cool 1–2 minutes after stirring in the sugar.
- A small cookie scoop helps portion the batter evenly into the mini muffin tin.
- Press each mini peanut butter cup into the center of the batter and press lightly.
Nutritional Disclaimer:
Nutritional information is an estimate. For exact values, calculate nutrition using the specific brands and ingredients you use.
Nutrition
Calories: 143kcal
Carbohydrates: 18g
Protein: 2g
Fat: 8g
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