Gooey Brownie Peanut Cups
Cuisine: Brownies
Author: Betsy Cohen
Prep time: 1 hour
Cook time: 18 mins
Total time: 1 hour 18 mins
  • 16 tablespoons (233 grams) plus 12 tablespoons (168 grams) unsalted butter, divided
  • ¾ cup (147 grams) light brown sugar
  • ½ cup (104 grams) sugar
  • 3½ teaspoons (16 grams) vanilla extract, divided
  • 1¼ cups (176 grams) all purpose flour
  • ½ teaspoon plus 2 pinches salt
  • 2 eggs, room temperature, beaten
  • 1¼ cups (230 grams) semisweet chocolate chips
  • 1 cup (143 grams) cocktail peanuts
  • 1½ cups (199 grams) confectioners sugar
  • ½ cup (67 grams) cocoa powder
  • 10 tablespoons (114 grams) heavy whipping cream
  1. Preheat the oven to 350°. Set aside a 12-cup muffin pan.
  2. Place 16 tablespoons (233 grams) butter, brown sugar and sugar into a large microwaveable bowl. Microwave until the mixture is completely melted and bubbly. Be sure to use oven mitts when removing from the microwave as the bowl will be very hot.
  3. Whisk to blend the ingredients together. Whisk in 2 teaspoons (9 grams) vanilla, then the flour and salt.
  4. Continuously whisk the mixture while adding the eggs, to prevent cooking the eggs.
  5. Use a wooden spoon to mix in the chocolate chips. Most will melt, but you may still have some that hold their shape. Fold in the peanuts.
  6. Spray the pan with non-stick cooking spray. Use a large cookie dough scoop or a gravy ladle to evenly transfer the batter to the muffin cups.
  7. Bake at 350°, on a rack in the middle of the oven, for 18 minutes.
  8. Remove and cool completely in the pan. Use a small metal spatula to go around the edges of the Gooey Brownie Cups.
  9. Remove from the pan and top with the frosting.
  10. For the frosting, blend 12 tablespoons (168 grams) butter, confectioners sugar, cocoa powder, 2 pinches salt, 1½ teaspoons (7 grams) vanilla and cream together in a large mixing bowl until it is smooth. Transfer the frosting to the canister and fit the tool with one of the decorating tips. Mix and match the tips for a fun assortment.
Recipe by Desserts Required at