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The Best Peanut Butter Brookie Cups: Easy Fudgy Recipe

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These peanut butter brookie cups are a perfect storm of textures and flavors that come together in less than 30 minutes. A fudgy brownie base with a generous pocket of creamy peanut butter in the middle, topped with chocolate chips.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ⅓ cup unsweetened cocoa powder (Dutch-processed preferred)
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 6 tablespoons creamy peanut butter (like Jif or Skippy)
  • ½ cup semi-sweet chocolate chips, plus more for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or generously spray with non-stick spray.
  2. In a large microwave-safe bowl, melt the ½ cup of unsalted butter in 30-second increments until completely melted. Let it cool for a minute or two.
  3. To the melted butter, add the 1 cup of granulated sugar and whisk vigorously for about 30 seconds. Then, add the 2 large eggs and 1 teaspoon of vanilla extract. Whisk until well combined, smooth, and glossy.
  4. In a separate small bowl, whisk together the ¾ cup of all-purpose flour, ⅓ cup of unsweetened cocoa powder, ¼ teaspoon of salt, and ¼ teaspoon of baking powder.
  5. Pour the dry ingredients into the wet ingredients. Using a rubber spatula, fold gently until just combined. A few streaks of flour are okay.
  6. Fold in the ½ cup of semi-sweet chocolate chips.
  7. Using a cookie scoop or two spoons, divide the brownie batter evenly among the 12 muffin cups, filling each liner about halfway.
  8. Drop a generous teaspoonful of creamy peanut butter into the center of each brownie batter cup. Don’t press it down.
  9. Press a few extra semi-sweet chocolate chips onto the top of each cup, around the peanut butter.
  10. Bake for 12-15 minutes. The edges will look set and slightly puffed, but the center will still look soft and a little jiggly. A toothpick inserted into the brownie part (not the peanut butter) should come out with a few moist crumbs.
  11. Let the brookie cups cool in the pan for at least 15 minutes. Then, carefully transfer them to a wire rack to cool completely.

Notes

Don’t overbake! The difference between a perfect, gooey center and a dry, cakey one is about 60 seconds. Pull them out when the edges are set but the center still looks a bit underdone. Use standard creamy peanut butter like Jif or Skippy; natural peanut butter can separate and cause issues. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking blend.

Nutrition

Keywords: peanut butter brookie cups, fudgy brownie cups, chocolate peanut butter dessert, easy dessert recipe, last minute dessert

Find it online: https://bouncybowl.com/the-best-peanut-butter-brookie-cups-easy-fudgy-recipe/