Peanut Butter Chocolate Brownie Cups

brownie cups topped with peanut butter and chocolate chips and peanut butter chips on a white plate

I’m nervous to share this recipe with you today.

brownie cups topped with peanut butter and chocolate chips and peanut butter chips

You see… these brownie bites are dangerous.

Like, pure evil in a mini fudgy brownie form.

brownie cups topped with peanut butter and chocolate chips and peanut butter chips


I dare you to stop at one melty bite.

brownie cups topped with peanut butter and chocolate chips and peanut butter chips

 A smooth river of peanut butter, a dark chocolate fudge brownie, chunky chocolate and peanut butter chips.

All in one bite sized little cup. A brownie version of Reese’s Peanut Butter Cups. For real.

brownie cups topped with peanut butter and chocolate chips and peanut butter chips on a white plate

Nevermind that they are bitesized – making it clearly acceptable to eat more than 5 – these brownie bites are SO easy and quick to make that they should come with a warning label.

For the base, I used my go-to homemade fudge brownie recipe. Feel free to use a boxed mix or your own favorite brownies.

brownie cups topped with peanut butter and chocolate chips and peanut butter chips on a white plate

Fill with your favorite peanut butter and top with anything your heart desires. I went for chocolate chips and peanut butter chips.

I clearly cannot get enough chocolate and peanut butter in my life.

brownie cups topped with peanut butter and chocolate chips and peanut butter chips on a white plate

Ugh. I know, they look so innocent.

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brownie cups topped with peanut butter and chocolate chips and peanut butter chips

Peanut Butter Fudge Brownie Cups

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 45 minutes
  • Yield: 40-45 cups
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Since they are brownie bites, you can have more than one. Or two, or three!


Homemade Fudgy Brownie Layer

(or use your favorite boxed brownie mix)

  • 1/2 cup (1 stick) unsalted butter
  • 8 ounces coarsely chopped bittersweet or semi-sweet chocolate (I used 2 4 oz Ghirardelli Semi-Sweet Chocolate Baking Bars)
  • 1 and 1/4 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour (spoon & leveled)
  • 1/2 teaspoon salt


  • 1/2 cup peanut butter chips
  • 1/2 cup semi-sweet chocolate chips
  • 3/4 cup creamy peanut butter


  1. Generously spray two 24-count muffin tin with nonstick spray. Set aside.
  2. If using a boxed brownie mix: Prepare the brownie batter according to packaged directions. Scoop 1 heaping teaspoon into each mini muffin cup. Bake for roughly 12 minutes, until top is set. Skip down to #4.
  3. If using my homemade fudgy brownie recipe: Preheat oven to 350°F (177°C). Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly (about 6 minutes). Remove from heat and stir in sugar. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt. Scoop 1 heaping teaspoon into each mini muffin cup.  Bake in batches for roughly 12 minutes, until top is set.
  4. Let brownies cool to room temperature before removing from muffin tins. The centers of the brownies should slightly fall (some of mine did and some did not). For any brownie cups whose centers did not fall, press down each center with your fingertip to create a “pool.”
  5. Melt the peanut butter for 45 seconds in the microwave. Stir it up and spoon about 1/2 tsp into the center of each brownie. Top with chocolate chips and peanut butter chips. Allow to cool and enjoy!

Keywords: fudge brownie cups


Comments are closed.

  1. Meghan @ The Tasty Fork says:

    I’m making these for my April Pinterest Party with my girls! Can’t wait!!!!

    1. Perfect! Let me know how you all like them Meghan!

  2. OMG.. this blew my mind!! I told myself that this couldn’t be as easy as it looks but IT WAS!! I’ve been browsing through most of your recipes and everything looks so delicious. So basically, what I’m saying is, you have me.

    1. Haha! Thanks Mara. So glad you made and loved these!

  3. Can’t wait to make these – thinking of a Rocky Road situation on top. I do want to double check in case I am missing something (I am covertly reading the instructions while at work, ha!)….what is the 7×11 pan for?

    1. Stephanie – how have I never caught that before? The 11×7 pan I included in that step is not needed. A typo on my end! Love the “rocky road situation” on top – sounds perfect.

  4. Can I use silicone baking cups to make these? Will it change the bake time or anything?

    1. silicone baking cups to fit the mini muffin pan would be just fine. if using standard size for a 12-count pan, the bake time will be longer.

  5. Hi Sally! I’m interested in making these for Christmas and had a couple of questions. Can you tell me how long these will keep in a sealed container? Also, you say to use 8 ounces of chocolate. I don’t have a scale at home and was wondering if you could give me a conversion of sorts on how much chocolate to use. Thank-you So much.

    1. Hi Jessica– chocolate is usually sold by the ounces. Usually in 4 ounce bars in the baking aisle, so just pick up two bars. I like Baker’s or Ghirardelli brands. These will last about 5 days covered tightly.

  6. Hi Sally! Saw these and want to make these for by boyfriend’s birthday. He’s a teacher and I think it would be cute to make enough so he can bring them in for his students. I’ll make one batch with the peanut butter and one without in case there are any allergies. I do have a question: can/should you use cupcake liners with these? I’m not sure how shallow they are and if they’d be difficult to eat if they’re inside a liner.

    Thank you!

    1. Cupcake liners work! I usually don’t when making mini brownies, though. No rhyme or reason. You can use them if you’d like.

  7. Hey, Sally. I wanted to cut the recipe in half. (I currently only have 4 oz of baking chocolate, and I also don’t want to make too much.) Since the original recipe calls for 3 eggs, should I use 1 egg or 2 eggs? Thanks!

    1. I would use 1 whole egg and 1 egg yolk for halving this particular recipe.

  8. SO PISSED! Everything was going perfectly well until I had to remove them from the muffin tin. I only got to successfully remove 8 out of the 24 because everything else had stuck to the pan! I greased it with non-stick cooking spray and this happened. I don’t think I’ll ever use this muffin tin again!!! 

    The bites I was able to try though were really good! Props, Sally!

  9. HI Sally,
    If I made these but put your peanut butter frosting found elsewhere on this site would the little brownie cup be overwhelmed? Or would it be the greatest thing I ever made? 😉

    Thanks in advance!

    1. Overwhelmed? Not at all 🙂 They’d be wonderful!

  10. 12 minutes was not enough baking time for my oven/mini-muffin tins. The tops look (and taste) good, but the bottoms are a gooey mess.

  11. Can I use chocolate chips instead of chocolate baking squares? Thanks!

    1. I don’t recommend chocolate chips. They contain a stabilizer which helps them to maintain their shape – great in cookies but not great when we are melting chocolate!

      1. That’s what I thought. I just wanted to be sure. Thanks! These were delicious by the way – my boys loved them

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally