Gooey Chocolate Peanut Butter Brownie Cups
Author: Betsy Cohen
Prep time: 15 mins
Cook time: 18 mins
Total time: 33 mins
  • 16 tablespoons (2 sticks) unsalted butter
  • ¾ cup light brown sugar
  • ½ cup sugar
  • 2 teaspoons vanilla extract
  • 1¼ cups all purpose flour
  • ½ teaspoon salt
  • 2 eggs, beaten
  • 1¼ cups chocolate chips
  • ½ cup peanut butter, creamy or crunchy, divided
  1. For the cups:
  2. Preheat the oven to 350°. Set aside a 12-cup muffin pan.
  3. Place the 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.
  4. Whisk to blend the ingredients together. Whisk in vanilla, then the flour and salt.
  5. Continuously whisk the mixture while adding the eggs, to prevent cooking the eggs.
  6. Lastly, use a wooden spoon to mix in the chocolate chips. Most will melt, but you will have some that still hold their shape.
  7. Spray the pan with non-stick cooking spray. Place 1½ tablespoons brownie batter to a muffin cup. Scoop 2 teaspoons peanut butter into the middle of the cup. Top with 1½ tablespoons brownie batter. Repeat until all 12 cups are filled.
  8. Bake at 350°, on a rack in the middle of the oven, for 18 minutes.
  9. Remove and cool completely in the pan. Use a small metal spatula to go around the edges of the Gooey Chocolate Peanut Butter Brownie Cups.
  10. Remove from the pan and serve.
  11. Betsy's tidbits:
  12. I use a 3 tablespoon cookie dough scoop to transfer the brownie batter to the pan. I do not measure out 1½ tablespoons for the top and bottom of each cup. Instead I eyeball the measurement based on the scoop. It works!
Recipe by Desserts Required at