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Brownie Peanut Butter Cups

These Brownie Peanut Butter Cups nestle a creamy peanut butter filling inside a chewy brownie shell, with chocolate and peanut butter chips sprinkled over the top for good measure. Talk about a crowd-pleasing dessert!

Brownie peanut butter cups on cake stand

Muffin Tin Peanut Butter Cup Brownies

Imagine a peanut butter cup with the milk chocolate exterior replaced by a rich, chewy brownie. That’s pretty much what you’ll get when you make this recipe for Brownie Peanut Butter Cups. If you love that classic combination of peanut butter and chocolate, these are bound to be your new favorite brownies.

The brownies are prepared in usual brownie fashion, but they’re baked in muffin tins instead of a traditional pan. (As a bonus, if you love the chewy edges of brownies, you get a much higher edge-to-middle ratio in a muffin cup!) Add a dollop of peanut butter into the center of each brownie, then scatter chocolate and peanut butter chips on top.

Although these Brownie Peanut Butter Cups are a treat any way you serve them, they’re especially delicious served warm, which delivers a soft, gooey filling overflowing with melted chocolate and peanut butter. Just make sure you have a napkin close by!

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Overhead view of brownie peanut butter cup ingredients

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Brownies:

  • Granulated sugar
  • Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?
  • Water
  • Semisweet chocolate chips – You can use milk chocolate chips for a milder flavor, or darker chocolate for a stronger flavor with a hint of bitterness.
  • Egg
  • Vanilla extract – Either store-bought or homemade vanilla extract.
  • All-purpose flour – Learn more: How to Measure Flour
  • Baking soda
  • Peanut butter chips – These are sometimes labeled as peanut butter morsels, depending on the brand you buy.

For the Filling:

  • Creamy peanut butter – If you’d like a peanutty crunch in the filling, crunchy peanut butter will work too, but I recommend spooning it into the brownies rather than piping it.
  • Semisweet chocolate chips
  • Peanut butter chips
Brownie peanut butter cup with bite taken to show peanut butter in middle

What Peanut Butter Is Best for Baking?

Use a peanut butter that has a uniform consistency at room temperature; in other words, you shouldn’t need to stir it before using. The oils and solids in natural peanut butter separate at room temperature as they sit, which means your brownies will get unpleasantly oily when you store them.

How to Make Brownie Peanut Butter Cups

If you’d like to get a head start on these Brownie Peanut Butter Cups, you can easily make the brownie base a day or two before; warm the brownies before serving, then add the peanut butter, chocolate chips, and peanut butter chips.

Prepare. Preheat your oven to 350°F and grease 12 standard-size muffin cups with cooking spray.

Mix the wet ingredients. Combine the sugar, butter, and water in a microwave-safe bowl and heat on high for about 1 minute, or until the butter melts. Stir in 3/4 cup semisweet chocolate chips and once they melt, stir in the egg and vanilla extract.

Finish the brownie batter. Add the flour and baking soda to the wet ingredients and stir to combine. Let the mixture come to room temperature, then fold in 1/2 cup of peanut butter chips and 1/2 cup of semisweet chocolate chips.

Bake. Divide the batter evenly into the prepared muffin cups, then bake for 13 to 15 minutes, or until the tops are set and a toothpick inserted into the center comes out slightly wet. 

Cool. Set the pan on a wire rack and let the brownies cool until the centers fall; if they don’t fall, you can use a teaspoon to gently push on the centers to create an indentation. Don’t let the brownies cool completely!

Heat the peanut butter. Warm the peanut butter in a small microwave-safe bowl for 45 seconds, then stir.

Garnish. Spoon or pipe about a tablespoon of peanut butter into the center of each warm brownie cup. Top with the remaining chocolate chips and peanut butter chips. Serve the brownies warm, or let them cool completely in the pan before storing.

Brownie peanut butter cups in muffin tin

Tips for Success

If you’re new to baking, I recommend starting with my baking tips for beginners. Here are some additional pointers for making these Brownie Peanut Butter Cups.

  • Use high-quality chocolate chips. The brownies get their chocolate flavor entirely from the chocolate chips, so be sure to spring for a good brand.
  • Don’t overmix the batter. As with any recipe containing flour, you should mix the batter just until the flour is combined to avoid over-developing the gluten.
  • Bake until the edges are firm and the centers are set. It’s okay if there are a few wet crumbs clinging to the toothpick; the brownies will continue to bake in the pans as they cool.
Brownie peanut butter cups on cake stand


Substitute the chocolate and peanut butter chips with mini Reese’s cups (the baking kind sold alongside chocolate chips), chopped peanut butter cups, Reese’s pieces, chopped Butterfinger bars, broken pretzel pieces, or any other toppings that work well with the peanut butter filling.

How to Store

Store Brownie Peanut Butter Cups in an airtight container for up to 3 days at room temperature, or for up to a 5 days in the refrigerator.

Can This Recipe Be Frozen?

You can freeze Brownie Peanut Butter Cups in an airtight container for up to 2 months. Let them thaw at room temperature before serving, or warm them up in the microwave.

Brownie peanut butter cups on cake stand

More Delectable Brownie Recipes

Brownie Peanut Butter Cups

Yield 12 brownies
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes

Brownie Peanut Butter Cups are rich brownies filled with sweet, gooey peanut butter and chocolate... need I say more?

Brownie peanut butter cups on cake stand


For the brownies:

  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (56g) unsalted butter, softened
  • 1 tablespoon water
  • 1 & 1/4 cups (212g) semisweet chocolate chips, divided
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 cup (85g) peanut butter chips

For the filling:

  • 3/4 cup (191g) creamy peanut butter
  • 1/3 cup (56g) semisweet chocolate chips
  • 1/3 cup (56g) peanut butter chips


To make the brownies:

  1. Preheat oven to 350°F. Grease 12 standard muffin cups with cooking spray.
  2. In a large microwave-safe bowl, combine the sugar, butter, and water. Microwave on high for 1 minute or until the butter is melted. Stir in 3/4 cup semisweet chocolate chips until melted. Stir in the egg and vanilla extract.
  3. Add the flour and baking soda, stirring until blended. Allow to cool to room temperature.
  4. After the batter has cooled, stir in 1/2 cup each peanut butter chips and semisweet chocolate chips.
  5. Divide the batter evenly among the prepared muffin cups.
  6. Bake for 13-15 minutes or until the top is set and a pick inserted into the center comes out slightly wet. Place the pan on a wire rack. The centers of the brownies will fall upon cooling. If not, tap the centers with the back of a teaspoon to make a hole.

To make the filling:

  1. Place the peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir.
  2. While the brownies are still hot, spoon about a tablespoon of peanut butter into the center of each brownie. Top with chocolate chips and peanut butter chips. Cool the brownies completely in the pan.


Recipe slightly adapted from Nestle.

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    127 Comments on “Brownie Peanut Butter Cups”

  1. The brownies look absolutely delicious! I want to reach out and grab the last picture… soooo good. I love chocolate and peanut butter… just made chocolate cupcakes with peanut butter frosting recently.

  2. Hands down one of the best combinations ever.
    I think I’ve gained weight just by looking at that last gooey shot though. Yum!

  3. I love making brownies in muffin cups. It is just so much easier than dealing with a big pan and cutting. Plus, they pack better. Your brownies look absolutely amazing! So good!

  4. wow wow wow…triple wow! they look like a muffin (i adore) they are brownies ( i adore) so combine get heaven!!!
    thanks for the great tip and stunning photos!!

  5. I agree they look wonderful. Do you use regular size muffin tins or mini muffin tins? I’ve never though of using tins before but its a great idea…I’m going to try it next time I make brownies.

  6. This is a great idea–especially for someone like me who likes the corner pieces of brownies better than the pieces from the center of the pan.

  7. YUM! I saw these on Tastespotting and had to see more 🙂 I love baking brownies in muffin tins but last time I used liners so it was more like a cupcake. Putting them directly in the muffin tin would sure end up in a better crust. I’ll have to try this soon!

  8. I have tried brownies in muffin tins before and they always stick to the pan, but I think I’ve always used a box mix (shhh). I can’t wait to try this recipe! Your photography is divine!

  9. those look too good to exist!
    those photos are delicious!

  10. Oh.My.God.

    You had me at peanut butter!

    These look absolutely amazing! Feel free to send the leftovers (yea right) my way 🙂

  11. excellant!! they look great!!

  12. Yummy!

  13. Every time you post I know I am in for an over-the-top delicious post…and these brownie peanut-butter cups did not disappoint at all. They look soooo good!

  14. Can’t go wrong with that combo all nestled in a brownie!

  15. Chuck, I’ll take one of those cupcakes, please!

    Dayna, it’s definitely one of my favorite combinations. Maybe in my top 3.

    Holly, it is much easier to make brownies this way. I can’t believe I haven’t done it before.

    Thanks, Silvia!

    Hallie, these were made in regular sized muffin tins.

    Oatmeal Cookie Guy, these are all about brownie edges. 🙂

    Sharon, I debated using liners for these, but in the end I’m glad I didn’t. They came out cleanly and the edges were baked just right.

    Thanks, Katrina! Let me know what you think of them if you make them.

    DessertObsessed, I assure you that they do indeed exist. Or, at least they did before we ate a couple and gave the rest to my sister and her husband.

    jd, these are not the kind of thing that stays around long enough to be leftovers. 😉

    Thanks, bunny!

    vldreyer, that about sums it up!

    My Sweet & Saucy, thanks so much!

    megan, I completely agree. Yum!

  16. Those look awesome, I’m definitely making me next brownies in a muffin tin!

  17. Oh my god there are so many nice recipes on your site. These look delicious, can feel my waist line expanding by just looking at them. 😉

  18. What a great idea to bake brownies this way! I love the crusty part best, so this is perfect for me. They look awesome!

  19. I made these today and used the Swirl PB/Chocolate chips as that is what I had, I also used milk chocolate chips, just for the decor as I like milk chocolate and PB better, but I used semi-sweet for the brownies, and mine aren’t as pretty as yours, but they taste darn good. Will try to post my picture on my blog soon.
    Your pictures are just amazing, and these are delicious. The PB goo in the middle is amazing, too.

  20. Look at all of the chocolate and peanut butter chips in them!!! They look great!

  21. Jennifer, I just have to say, whenever I’m in the mood to bake some delectable homemade treats for myself, my husband and the kiddos, I always check Bake or Break before proceeding. You always have such great ideas, mouthwatering photos and the recipes are typically something I can whip up in a flash. My sweet tooth family thanks you and so do I!

  22. Thanks, brilynn!

    Sarah Bell, thanks so much!

    Susan, I think lots of people prefer the crusty parts of brownies. These are great for that.

    Katrina, I’m so glad you liked them! Thanks!

    Thanks, Kevin!

    Sandie, you are so sweet. Thank you so much!

  23. Oooo, I bet those are good served warm and gooey… with a scoop of vanilla ice cream too. I like the idea of adding a chocolate filling with the pb.

  24. RecipeGirl, I didn’t even think about ice cream. What’s wrong with me?!? 🙂

  25. Yum, yum and more yum! These are best served warm. We even put some vanilla ice cream on the side as if the brownies were not sinful enough alone.

    Jennifer, these are great! Thanks for letting us try some of these. We have only one more left, so it will be interesting who will end up with it!

  26. That last shot is jus – kjdngkjsdnjksn <333

  27. Rachelle, that’s about the only sound you can make while eating these.

    Nan and Jim, glad y’all liked them. I knew Jim would for sure!

    Indigo, I’ll take that as a compliment!

  28. these served warm like you say… delicious! so gooey… the chocolate with salty pb…. oh man!

  29. Thanks, Aran!

  30. Decadent! I love those! Don’t worry, the pictures do convey how good these must be!!

  31. Yum! These are definitely moving to the top of my “must try list!”

  32. Thanks, Helen and Amy! I could so eat one of these right about now. 😉

  33. These look really good!! May have to bake these this week or week-end! I like the idea of using a
    muffin pan, too!

  34. wow, these taste as good as they look. Eat them warm with Pistchio Gelato.

    next time I am going to try making them in a mini pan for two-bite brownie heaven

  35. Ooo those look so very delicious. I must make those for the peanut butter chocolate lovers in my life!

  36. Cindy, I think you’d like them. Let me know what you think!

    emma, I think the mini versions would be wonderful.

    Ashley, I’m sure those folks will be very grateful!

  37. I just made these tonight and man they are amazing! I think that I have found the perfect dessert.

  38. Oh wow, those look amazing! My mom used to bake brownies in muffin tins all the time–she was a huge fan of brownie edges, hehe.

  39. Awesome Mom, I’m so glad you liked them!

    Thanks, Elle! These brownies definitely have good edge: brownie ratio.

  40. These look so amazing…we don’t have peanut butter drop here sadly! They remind me of my hokey pokey peanut butter & chocolate cups I made yesterday, I just put the post up.

  41. I made these this past weekend! delish! gotta remember to post pics of these when i get the chance.,…

  42. Bakerette, thanks!

    Sharon, I’m glad you liked them!

  43. Your site gave the devil in my heart big power. The devil said to me. “Eat this thing which I was sweet, and seemed to be delicious” As a result, I lost a fight with the devil. I was dieting so…
    From Japan

  44. Peanut butter and chocolate, it’s to die for! these look fantastic!

  45. Oh those look divine! Peanut butter is my favorite. Can’t wait to try this for myself.

  46. Holy crap, this is the first time I’ve been to your blog and I cannot believe how amazing this is. Looking back at your older posts I am SO hooked. I might even make these friday morning 🙂

  47. edamame, thanks! (I think. ;-))

    Thanks, stacie!

    Lynn, I hope you like them as much as we did.

    Samantha, thank you and welcome! Glad you found me.

  48. I just stumbled your blog in Firefox and came to this recipe. These look absolutely incredible, what else could I possibly say! Can’t wait to have a closer look around the site and try some of the recipes!

  49. Debra, I’m glad you found me! Welcome!

  50. oh incredible looking brownies. this is simply gorgeous and perfect for me and soeren to make together! thanks for this!

  51. Meeta, I hope you like them as much as we did!

  52. I made these too, and while they don’t look nearly as good as yours, they taste delicious!

  53. Just… wow. Did the chocolate/peanutbutter chips stay well suspended in the batter? I’ve found in the past that they can sink too the bottom and burn, so I often use the mini chips or chop the chips up into finer pieces. These look delicious!

  54. Thanks, Hilary. I’m glad you liked them, too!

    A, the chips didn’t sink to the bottom at all. This is a nice, thick batter so that helped.

  55. I stumbled across your blog and the first thing I saw was this picture…yummy. I just took mine out of the oven and can smell the chocolate and peanut butter..Can’t wait to try them.

  56. Susan, I’m glad you found me and my blog. Hope you enjoy the brownies!

  57. Wow! Taking them to a retirement luncheon for dessert! I’ve already copied the recipe – they will be begging for it after one bite!

  58. Mumsy, they are sure to be a hit. So, so good!

  59. Wow, those look absolutely delicious! You just can’t go wrong with chocolate and peanut butter.

  60. Thanks, Kham! I totally agree.

  61. Wow they look amazingly good. I don’t think there’s any problem with saying they’re good to eat warm as I’m one of those people who can’t resist eating cakes as soon as they appear out of the oven!

  62. Diane, that’s the very best way to eat them!

  63. Hi, I just made these for a little party I’m going to tonight. They turned out fabulously, though I put the peanut butter on top instead of inside for the “peanut butter cup” effect. I’m going to warm them up right before serving, I think they’ll be a huge hit. Thanks!

  64. Stephanie, I’m sure they will be well received. Have fun!

  65. My mouth is watering just looking at the pictures – simply brilliant! Just recently, I made brownies in mini muffin tins for a party and put a Hershey’s chocolate kiss in the center prior to baking. It comes out as a gooey center and will stay soft for awhile (they haven’t stayed on the plate long enough to find out exactly how long). However, I’m told that if they’re reheated for a few seconds in the microwave, the kiss melts again for that yummy melty chocolately goo we all love. I’m definitely going to try mixing with the peanut butter center and mixture of chips. Thanks!

  66. Lisa, your brownies sound delicious! I re-heated these and that peanut butter center just got gooey all over again. Yum!

  67. Those look amazing!

  68. Oh, I just made these in a mini-muffin pan.. they’re awesome! Thanks for yet another great recipe!

  69. Yummy!! These look scrumptious. I need to make this but the whole tray will probably be gone in five minutes knowing my girlfriend and I.

  70. Just baked a batch of these today, and they are truely delicious!

  71. Alicia, I must try these in mini-muffin size!

    Antiques, you’ll just have to make them when you can share! 😉

    Scott, I’m glad you liked them!

  72. when i tried making these, i took then out of the oven to cool, and there became huge gaping holes in the center.

  73. Sunishchal, that’s exactly what they’re supposed to do! Then, they get filled with warm peanut butter and topped with chocolate and peanut butter chips.

  74. These appear to be worth the health risks.

  75. omg those look so good! i’m going to try making them this weekend. thanks for the tip!

  76. nascar, I totally agree! 🙂

    BetterRecipes, I hope you enjoy them!

  77. I fell in food love when I saw the photo of the inside of these brownies. I think I’ll have some happy co-workers on monday. 🙂

  78. Dragon, I think that’s the first time I’ve heard the term “fell in food love.” Certainly appropriate for these, huh?

    Aaron, they are indeed!

  79. I couldn’t wait until Sunday to make these. 🙂 Also, I couldn’t wait until they were completely cooled down either. I love these!

    Would this recipe work with a mini muffin tin? I think I might add a little espresso powder next time (and by next time I mean tomorrow). I think it does wonders for the taste of chocolate.

    Thanks for a great recipe.

  80. Dragon, I’m glad you liked them! Some other people left comments that they had success making these in mini-muffin pans. Enjoy baking them again! Let me know how the espresso powder works.

  81. I made these in a mini cupcake pan (sprayed with Pam, no paper liners). I got 40 brownies from 1 recipe, using only 1/2 cup total of peanut butter for the centers, and as many chips that would fit(about 6 to each brownie.) They were part of Father’s Day snack sampler I did up for work and were a huge hit!

  82. Carol, I like hearing all the good results everyone is having with these. Glad they were a hit!

  83. Just made these yesterday and they. are. incredible. INCREDIBLE! Super easy, very impressive-looking and awesomely delicious.

    Thanks for another winner!

  84. …forgot to mention: I made them in a mini muffin pan sprayed with Pam and I got about 20 or so using a cookie scoop to scoop out the brownie “batter” (more like dough). Carol must have made tiny ones!

  85. Erin, I’m glad you liked them! I could go for one about now. 😉

  86. I made these over the weekend for company and everyone LOVED them! Thanks for the fabulous recipe!!

  87. Jill, I can’t believe how much everyone is loving these. Actually, I can – they were so good!

  88. These look delicious!

  89. Stefan, they are!!! 😉

  90. try mini muffin tins as well… cookie batter works really well in mini tins. just ciut the cook time by a few min 🙂 delish

  91. sarah, thanks for the mini-size feedback. I have to try that sometime. 🙂

  92. I’ve been sitting on this recipe waiting for the right occasion to make it, and decided my favorite coworkers birthday would fit the bill. Simply put, they are amazing. Thanks so much for posting this! PB and chocolate is my favorite sweets combination, and these are magnificent.

  93. Kiwi, it’s good to hear that they were a hit. Thanks! 🙂

  94. wow, these look good. My wife and I are supposed to be on a diet. Maybe we can start after we try these 😉

  95. grill, these are definitely worth delaying a diet.

  96. That last picture has me drooling!

  97. You had me at hello!!! Those look divine – wonderful pictures, I’ll be right there – LOL! Thank God for StumbleUpon!!!

  98. Thanks, RH! I’m glad StumbleUpon led you here. Welcome!

  99. Love this brownie recipe. I made it today and everyone loved it.


  100. YUM, YUM, YUM!!! I’m going to try this (just printed the recipe), but I am going to use a mini-muffin tin (mostly because I have one and it doesn’t get used very often).

  101. Made these for mother’s day at my mom’s request. They were awesome. I’ll have to make more for myself.

  102. Thank you! These just saved me from some birthday eve angst.I’m turning forty and having some of these tasty nibbles helped ease the pain a little. Delicious! Can’t wait to try some more of your yummy recipes!

  103. Made these last week and they were DELICIOUS. I had to send them with my hubbie to work because I wanted to eat all of them. We used the “peanut butter” (crushed honey roasted peanuts) from whole foods, and it totally made these. The slight crunchyness and saltiness of the peanut butter accented with the rich chocolate brownies. WOW!

  104. I went on a baking spree the other day and these came out FANTASTICALLY. Which is really saying something because this is the first time I’ve ever successfully baked anything from scratch without some kind of catastrophe lol.

  105. just came across your blog……and boy, am I glad I did! this recipe will delight my PB lovin’ 12 year old son. Birthday Brownie-cakes comin’ up.

  106. Wow, that looks absolutely delicious! Great post, you did such a nice job presenting the pictures too…I am definitely going to have to try that recipe this weekend! Thanks 🙂

  107. These are delicious!! I saw the recipe Thursday and tried them that same night. I piped the peanut butter into the center, as suggested. Definitely a keeper! All my coworkers raved about them on Friday. =)

  108. Just wondering if the brownies are prepared fudge style or cake-like? Does it matter? I’m planning on making them tonight! Help! Thanks!

  109. Jobiwan, if memory serves, these are a bit on the dense side to hold up to all that filling. If you follow the recipe, they should be the right consistency. Enjoy!

  110. Is there any substitution I can use for peanut butter drops? (they’re not available here…)

  111. sushibar, if it were me, I’d go with chocolate chips. You can never go wrong with chocolate. 🙂

  112. Isn’t the baking powder a bit too much if I’d like to have a chewy and fudgy brownies? Can I lessen the amount of it? Your photos look amazing! Thanks.

  113. Ram, because these are not your traditional brownie presentation, I’d be reluctant to tinker with the recipe too much. These have to be able to hold all that filling and topping.

  114. To be honest, I was not that impressed UNTIL i saw the picture of the insides of the brownie. After I saw that I was convinced that I need to make this!

  115. Brownies with a different twist! Will have to try!

  116. Scrumptious & vundibar

  117. Aaahhhh…yeah I’m try this one!!! Looks delicious!!!

  118. I wish there were more instructions….. like, did you measure the chips you added to the batter or just toss some in? Did you bake the brownies with the chips on top or did you add them afterward while the brownies were still warm? I’d think baking the brownies with the chips on top would melt them?

  119. Michelle, the recipe has all the details. The link is above the top photo.

  120. A second on the lips, a lifetime on the hips. Heck, this is worth it!

    Maria xx

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