Dessert

Peanut Butter Chocolate Brownie Cups Recipe

ByLily Cross February 4, 2026February 4, 2026

Introduction

Peanut Butter Brownie Cups combine the rich, fudgy texture of chocolate brownies with the creamy, nutty flavor of peanut butter. These bite-sized treats are easy to make and perfect for satisfying your sweet cravings.

The image shows a close-up of two small desserts stacked on each other with a white marbled texture underneath. The bottom dessert is a dense, dark brown chocolate cupcake with a smooth layer of light brown peanut butter frosting spreading slightly over its edge, topped with a few glossy dark chocolate chips. The top dessert is a half piece resting on the bottom one, revealing a rich three-layer inside: the base is dark chocolate, followed by a swirled layer of peanut butter and chocolate mixed smoothly, and topped with thick chocolate chips embedded in the peanut butter layer. The peanut butter appears creamy and sticky, dripping slightly down the bottom cupcake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup creamy peanut butter
1/4 cup powdered sugar
1 cup chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Step 2: In a mixing bowl, combine the melted butter and granulated sugar until smooth. Add the eggs and vanilla extract and whisk until fully incorporated.
Step 3: Sift together the cocoa powder, flour, salt, and baking powder. Gently fold these dry ingredients into the wet mixture until just combined, taking care not to overmix.
Step 4: Spoon the batter into the muffin cups, filling each about two-thirds full.
Step 5: In a separate bowl, mix the peanut butter with powdered sugar until smooth. Drop a small amount of this mixture into the center of each brownie cup and use a toothpick to gently swirl it through the batter.
Step 6: Sprinkle chocolate chips over the top of each brownie cup for an extra chocolatey touch.
Step 7: Bake for 20 to 25 minutes, until the edges are set and a toothpick inserted into the chocolate (avoiding the peanut butter swirl) comes out with moist crumbs.
Step 8: Allow the brownie cups to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

Use high-quality cocoa powder for a richer chocolate flavor.
Warm the peanut butter and powdered sugar mixture slightly before swirling to make swirling easier.
Try adding mini marshmallows or chopped nuts to the batter for added texture.
Substitute almond butter for peanut butter to create a delicious variation.
Use gluten-free flour instead of all-purpose flour to make the recipe gluten-free.

Storage

Store the brownie cups in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe container for up to two months. Thaw in a cool, dry place before serving. To reheat, warm in the microwave for 10-15 seconds to enjoy a freshly baked taste.

How to Serve

The image shows two stacked chocolate peanut butter cupcakes on a white marbled surface. The bottom cupcake has a dark, rich chocolate base with a smooth layer of creamy, light brown peanut butter frosting on top, which slightly drips down the sides. The upper cupcake is cut in half and placed on top, revealing a thick dark chocolate cake base with a swirl of light brown peanut butter filling inside. Large glossy dark chocolate chips are scattered on the frosting and inside the swirl, adding texture and contrast to the smooth frosting and dense cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter works fine and adds a nice texture contrast, but it may make swirling a bit more challenging.

How can I tell when the brownies are done without overbaking?

The edges should be set, and a toothpick inserted into the chocolate part (avoiding the peanut butter swirl) should come out with moist crumbs, not wet batter. This ensures the brownies stay fudgy.