Peanut Butter Chocolate Brownie Cups

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Amazing Peanut Butter Fudge Brownie Bites. The best peanut butter/chocolate dessert ever!

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

Amazing Peanut Butter Fudge Brownie Bites. The best peanut butter/chocolate dessert ever!

You see… these brownie bites are dangerous.

Like, pure evil in a mini fudgy brownie form.

Amazing Peanut Butter Fudge Brownie Bites. The best peanut butter/chocolate dessert ever!


I dare you to stop at one melty bite.

Amazing Peanut Butter Fudge Brownie Bites. The best peanut butter/chocolate dessert ever!

 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.

Amazing Peanut Butter Fudge Brownie Bites. The best peanut butter/chocolate dessert ever!

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.

Amazing Peanut Butter Fudge Brownie Bites. The best peanut butter/chocolate dessert ever!

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.

Amazing Peanut Butter Fudge Brownie Bites. The best peanut butter/chocolate dessert ever!

Ugh. I know, they look so innocent.  


Peanut Butter Fudge Brownie Cups.

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 vanilla extract
  • 3/4 cup all-purpose flour
  • 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 350F degrees. 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!

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  1. 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.

  2. 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.

    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.

  3. 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.

  4. 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.

  5. 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!

  6. 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!

  7. 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!

  8. 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.

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