Gooey Chocolate Peanut Butter Marshmallow Brownie Cups
Cuisine: Dessert
Author: Betsy Cohen
Prep time: 20 mins
Cook time: 18 mins
Total time: 38 mins
It is personal preference that will determine which chocolate peanut butter spread should be used. There are many different kinds on the market. I have found that the more natural the ingredients, the less sweet your cups will be.
  • 16 tablespoons unsalted butter
  • ¾ cup (6.65 ounces) light brown sugar
  • ½ cup (3.80 ounces) sugar
  • 2 teaspoons (.20 ounces) vanilla extract
  • 1¼ cups (5.90 ounces) all purpose flour
  • ½ teaspoon (.05 ounces) kosher salt
  • 2 eggs, room temperature, beaten
  • 1¼ cups (8.00 ounces) chocolate chips
  • 96 mini marshmallows/8 per cup
  • 12 rounded teaspoons (.40 ounces per cup) chocolate peanut butter spread
  1. Preheat the oven to 350°. Set aside a 12-cup muffin pan.
  2. 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.
  3. Whisk to blend the ingredients together. Whisk in vanilla, then the flour and salt.
  4. Continuously whisk the mixture while adding the eggs, to prevent cooking the eggs.
  5. Lastly, use a wooden spoon to mix in the chocolate chips.
  6. Spray the pan with non-stick cooking spray. Use a large cookie dough scoop or a gravy ladle to evenly transfer half of the batter to the muffin cups.
  7. Place 8 mini marshmallows in each cup, away from the edge of the pan.
  8. Scoop 1 rounded teaspoon of chocolate peanut butter spread onto the marshmallows. Top with the remaining batter.
  9. Bake at 350° on a rack in the middle of the oven, for 18 minutes, rotating the pan front to back halfway through.
  10. Remove and cool completely in the pan. Use a small metal spatula to go around the edges of the Gooey Chocolate Peanut Butter Marshmallow Brownie Cups.
  11. Remove from the pan and serve.
Recipe by Desserts Required at