Dessert

Peanut Butter Brownie Cups Recipe

BySarah Summers February 6, 2026February 6, 2026

Introduction

Peanut Butter Brownie Cups are a delightful treat combining rich chocolate and creamy peanut butter in one bite-sized dessert. These fudgy brownies with a peanut butter swirl are perfect for parties or a simple indulgence at home.

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 vanilla extract and eggs, whisking well to incorporate.
Step 3: Sift in the cocoa powder, all-purpose flour, salt, and baking powder. Gently mix until just combined; avoid overmixing to keep the batter light.
Step 4: Pour the batter evenly 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 dollop of this mixture onto the center of each brownie cup, then use a toothpick to swirl it gently through the batter.
Step 6: Sprinkle chocolate chips over each brownie cup for extra chocolatey goodness.
Step 7: Bake for 20 to 25 minutes, until the edges set and a toothpick inserted in the chocolate areas (avoiding the peanut butter swirl) comes out with moist crumbs.
Step 8: Let the brownie cups cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

Use high-quality cocoa powder for a deeper chocolate flavor.
Warm the peanut butter mixture slightly to make swirling easier.
Try adding mini marshmallows or chopped nuts into the batter for added texture.
Substitute almond butter for peanut butter to give it a delicious twist.
Use gluten-free flour instead of all-purpose flour to make the recipe gluten free.
For a professional look, use a piping bag to swirl the peanut butter precisely.

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, microwave for 10–15 seconds to enjoy a fresh-out-of-the-oven 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 well and adds a pleasant texture to the swirl in your brownie cups.

How can I tell when the brownies are done baking?

The edges should be set, and a toothpick inserted into the chocolate (avoiding the peanut butter swirl) should come out with a few moist crumbs but not wet batter.