- 1 package (21-1/2 ounces) fudge brownie mix
- 15 to 18 miniature peanut butter cups
- Mix brownie batter according to package directions. Fill paper-lined or foil-lined muffin cups two-thirds full.
- Remove wrappers from peanut butter cups; set one in each muffin cup and press down until batter meets the top edge of the candy. Bake at 350° for 20-25 minutes. Cool in pan for 5 minutes before removing to a wire rack to cool completely. Yield: about 1-1/2 dozen.
Reviews for Peanut Butter Brownie Cups
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I usually make these using chocolate chip cookie dough, but saw this recipe so I thought I'd try it. I used my Farberware cookie scoop, which proved to be a bit too much batter in each muffin tin and therefore got only 40 brownie bites in total. Next time, I'll use my Pampered Chef small cookie scoop (which is just slightly smaller than the Farberware one) and I think that will put the proper amount of batter in the tins so I'll end up with 48 brownie bites. I also found that 13-15 minutes was the perfect baking time. I didn't use baking cups, but I did spray my non-stick pan with PAM for Baking (has flour in it) and had no trouble getting them out of the pan. All in all, these are scrumptiously delicious - I'll even go so far as to say they're "death by chocolate". YUM!
have been making these for years and ALWAYS get rave reviews. I find using foil baking cups works much better than paper liners or spraying your tin directly
Sam's Club Brownie Mix did work great with this recipe. Plus the mini peanut-butter cups are now paperless so you don't have to take off all those wrappers... After they cooled I frosted them to add some extra decorations for the holidays.
An easy and delicious way to combine my favorite culinary combination: chocolate and peanut butter. I use mini muffin pans and mini peanut butter cups.
Baked up a batch early this morning (aroma of them bakin' woke my husband). Batch yielded 3-1/2 dozen. I used mini muffin pan; they turned out perfectly. Thank you for sharing recipe!!
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