Stumbled onto these little delights at baked perfection. I tend to bake from scratch, but using a box of brownie mix makes this recipe a snap (which could be an issue considering how much my husband & I adore the combo of chocolate & peanut butter).
{images via baked perfection}
Peanut Butter Cup Brownies
Makes 40 brownies
Makes 40 brownies
Ingredients
1 box of your favorite brownie mix
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
3/4 cup creamy peanut butter
1 box of your favorite brownie mix
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
3/4 cup creamy peanut butter
Directions
Preheat oven to 350 degrees. Spray or grease 40 mini-muffin cups.
Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.
Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.
Preheat oven to 350 degrees. Spray or grease 40 mini-muffin cups.
Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.
Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.
I have made this and yes...they truly are yummy!!
ReplyDeleteWow. They look amazing! I wish I had some right now.
ReplyDeleteI am SO making these! Thanks for sharing!
ReplyDeleteOh, don't mind me. I'm just trying to eat my computer screen!!
ReplyDeleteI make a version of these all of the time! Maybe a little too often. =)
ReplyDeleteThose are to DIE for. Nothing beats the chocolate + pb combo.
ReplyDeleteMy stomach is growling (I swear) after seeing these. Choco/PB is my FAVORITE combo! I just made Duncan Hines "Candy Shop - Peanut Butter Cup" brownies - I was so impressed with how delicious they were from the box!
ReplyDeleteMy fave ice cream is chocolate & peanut butter from Baskin Robbins...YUM.
OMG! You've just made me soooo thirsty!!!
ReplyDeleteThis is a must try for one of my boys birthday next month.
ReplyDeleteDoes the PB in the microwave work!?! I heard it doesn't. Is there any special type of PB??
ReplyDeletePB in the microwave always works.. you just can't let it burn
DeleteAmazing!!! Just made them and served w/ French vanilla ice cream :) Yummmmmmm
ReplyDeleteWhat if you make them in a regular size cup cake pan?
ReplyDeleteI used regular size muffin pan, and had to bake slightly longer, but seemed to turn out.
DeleteWe used a mini muffin tin and put in muffin liners...worked amazing and they were WONDERFUL!!!
ReplyDeleteOnly one teaspoon of brownie mix? Not a tablespoon?
ReplyDeleteYou need a whole box of brownie mix.
ReplyDeleteSaw these on Pinterest, made them a couple weeks ago, and they were a HUGE hit! So simple, yet so delicious! I happened to have Smart Balance peanut butter in the cabinet, so I used that to fill the brownies; I found that with this particular brand, I didn't even need to heat it up to get the perfect "filling" consistency. These brownies are great because you get a crispy edge all around. This recipe is going in my permanent collection!
ReplyDeleteI made these tonight. I had to use way more than a heaping teaspoon of batter, so maybe the ones in the picture are much smaller than I realized. I also had to cook them longer since they were smaller. but otherwise it all turned out fine. I didn't use as much peanut butter in the well, but was able to just put it back in the jar b/c it re-solidifies just fine. I didn't wait for them to fall, but used my mini-scooper to make the well. I did that as soon as they came out, just to get it done while they were still warm. They are good!
ReplyDeleteBetter without muffin cups they are awesome big hit at my house
ReplyDeleteJust made these. Makes way more than 40 but wete a huge hit!
ReplyDeleteAwesome, just awesome. Thanks so much!
ReplyDeleteSOUNDS YUMMY!
ReplyDeleteJust made these for today's dessert! They were a big hit with my hubby and kids! Delicious! Will be making again very soon!
ReplyDeleteYumm! I made these in a regular sized muffin tin, and they worked great :) I got 8 out of the recipe, and had to cook them a lot longer (probably about 10 minutes longer than this recipe calls for), but they were a hit!
ReplyDeleteThese sound so good and easy to make!!
ReplyDeleteThey are so G O O D. Will be making them quiet often.
ReplyDeleteDo these freeze well?
ReplyDeleteI made these for my daughters baby shower. They where so good I am making them again for Valentines day.
ReplyDelete