Dessert

Peanut Butter Chocolate Brownie Cups Recipe

ByMarina Montclair February 6, 2026February 6, 2026

Introduction

If you love the combination of peanut butter and chocolate, these Peanut Butter Chocolate Brownie Cups are a delightful treat you’ll want to try. They’re easy to make, perfectly fudgy, and feature a luscious peanut butter swirl that pairs beautifully with rich chocolate brownie. Ideal for any occasion, these little cups are sure to impress.

The image shows a close-up of a two-layered chocolate dessert with the top layer cut to reveal its inside. The bottom layer looks like a dark, moist chocolate cake with a slightly rough texture, while the upper layer is a creamy light brown peanut butter swirl mixed with darker chocolate chunks. On top of the dessert, there are several dark chocolate chips scattered around. The dessert is placed on a white marbled surface, and the overall look is rich and inviting. 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
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup creamy peanut butter
1/4 cup powdered sugar
1/2 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, whisk together the melted butter and granulated sugar until smooth. Add the eggs and vanilla extract and continue whisking until fully combined.
Step 3: Sift in the cocoa powder, all-purpose flour, salt, and baking powder. Gently mix until just combined. Take care not to overmix to keep the batter light.
Step 4: Spoon the brownie batter evenly into the lined muffin cups, filling each about two-thirds full.
Step 5: In a small bowl, mix the peanut butter and powdered sugar until smooth. Drop a small spoonful of this mixture onto the center of each brownie cup and use a toothpick to gently swirl it into the batter.
Step 6: Sprinkle chocolate chips on top of each brownie cup for an extra chocolatey touch.
Step 7: Bake for 20-25 minutes, or until the edges are set and a toothpick inserted into the brownie (avoiding the peanut butter swirl) comes out with a few moist crumbs.
Step 8: Let the brownie cups cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use high-quality cocoa powder to enhance the chocolate flavor.
Slightly warm the peanut butter mixture before swirling to make it easier to work with.
Try adding mini marshmallows or chopped nuts to the batter for extra texture and flavor.
Substitute almond butter for peanut butter to give the recipe a nutty twist.
Use gluten-free flour instead of all-purpose flour to make the brownies gluten-free.
For a neat swirl, use a piping bag to add the peanut butter mixture.

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 2 months. Thaw at room temperature before serving. To warm, microwave a brownie cup for 10-15 seconds to enjoy a fresh-baked taste.

How to Serve

The image shows a close-up of a two-layered chocolate cupcake with peanut butter frosting. The bottom cupcake layer is dark brown and moist with a slightly rough texture. On top is a smooth light brown peanut butter frosting that is thick and spread unevenly, dripping slightly down the sides. The top cupcake, cut in half and sitting on the first cupcake, shows a swirl of creamy peanut butter and dark chocolate batter inside, with glossy dark chocolate chips scattered on top and embedded in the swirl. The whole dessert is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I modify this recipe to be dairy-free?

Yes, simply replace the unsalted butter with a dairy-free alternative and choose dairy-free chocolate chips to keep it dairy-free.

Can I make a double batch?

Absolutely. Just double all the ingredients and bake the brownie cups in batches as needed.

Marina Montclair