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peanut butter cup brownies

Peanut Butter Cup Brownies

If you like chocolate and peanut butter, you will LOVE these brownies!! The recipe I found for this uses a box mix for brownies, but why would I do that when I have a recipe for the yummiest brownies, that are just as easy to make?
Course Snack
Cook Time 13 minutes
Total Time 13 minutes
Servings 36 brownies

Ingredients

Ghirardelli Brownies

  • 2 eggs
  • 3/4 c. sugar
  • 1 t. vanilla
  • 3/4 c. ground chocolate (I use Ghirardelli Sweet Ground Chocolate & Cocoa)
  • 1/2 c. melted butter
  • 2/3 c. unsifted flour
  • 1/4 t. baking powder
  • 1/4 t. salt

Peanut Butter Cup Brownies

  • 1 batch Brownies (after they're baked in mini muffin tins)
  • 1/2 c. peanut butter chips (use as a guide - you can use more or less)
  • 1/2 c. semi-sweet chocolate chips (use as a guide - you can use more or less)
  • 3/4 c. creamy peanut butter

Instructions

Ghirardelli Brownies

  1. Preheat the oven to 350.
  2. Using a spoon, stir eggs with sugar and vanilla, in a medium size bowl
  3. Add melted butter. Be careful that it's not too hot or you'll scramble your eggs.
  4. In a small bowl, whisk together ground chocolate with flour, baking powder and salt.
  5. Stir the dry ingredients into the egg mixture.
  6. Spray or grease 36 mini muffin cups.
  7. Spoon batter evenly into the muffin cups (about 1 heaping teaspoon).
  8. Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet.
  9. After the brownies are out of the oven, wait for the centers to fall. This happens with cooling, but if not, make an indentation in the center of each one.
  10. See Peanut Butter Cup Brownies instructions to complete.

Peanut Butter Cup Brownies

  1. Place the peanut butter in a small microwave-safe bowl.
  2. Microwave on high for 45 seconds, then stir.
  3. While brownies are still warm (and in the pan), spoon about half a teaspoon of peanut butter into the center of each one.
  4. Top with semi-sweet chocolate chips and peanut butter chips. I try to have an equal number of each type of chip on each brownie.
  5. Cool completely in the pan. I usually have to run a knife around them to remove them, and then they pop right out.

Recipe Notes

Recipe from www.bakedperfection.com, adapted from Nestle's Very Best Baking

Brownie recipe from Ghirardelli