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Peanut Butter Brownie Cups

These little bite-sized Peanut Butter Brownie Cups have a brownie exterior filled with a smooth and creamy peanut butter mixture.

  • Prep15 min
  • Cook10 min
  • Total25 min
  • Serves40 brownie bites
Peanut Butter Brownie Cups

Chocolate and peanut butter. Is there any better combination? These little bite-sized Peanut Butter Brownie Cups have a brownie exterior filled with a smooth and creamy peanut butter mixture.

Peanut Butter Brownie Bites arranged on a wood board.

They’re bite-sized so you can eat more than just one.

But they’re so good, you may lose track of how many you’ve eaten. But don’t worry. This recipe makes a huge tray full of brownie bites, so no one needs to be the wiser.

Peanut Butter Brownie Bites

Box Of Brownie Mix and Mini Muffin Tin

I used a box brownie mix to keep the recipe simple. For the miniature size, I used a mini-muffin pan. I actually have 2 mini-muffin pans and each one makes 12 mini-muffins.

The muffin tins are filled about 2/3 full with brownie batter and baked. Then you let them cool just slightly and press down in the middle with the back of a spoon or your thumb (I find using my thumb works best.) to form a brownie cup and make room for the peanut butter filling.

Peanut Butter Brownie Bites arranged on a wood board.

Easy Peanut Butter Filling

The peanut butter filling is simply a mixture of creamy peanut butter, cream cheese, powdered sugar and whipped cream. You could use Cool Whip if you don’t feel like whipping your own cream.

I used a plastic bag with the corner snipped off to fill the brownie cups. It goes really fast that way. To make them look pretty, I sprinkled a few mini chocolate chips on top and then they’re ready to eat!

Peanut Butter Brownie Bites on a wood board.

More Peanut Butter and Chocolate Favorites

Originally posted February 11, 2016

Disclosure: This post contains affiliate links.

Ingredients

Steps

  1. 1

    Make brownie mix according to package directions. Preheat oven to 350 degrees and grease 2 12-cup mini-muffin tins .

  2. 2

    Fill each muffin tin about 2/3 full with brownie batter. Bake 10 minutes. Let cool slightly and remove from muffin tin. Use your thumb or back of a spoon to press an indentation in each one.

  3. 3

    Beat heavy cream until stiff peaks. Refrigerate until needed.

  4. 4

    Beat cream cheese, peanut butter, and powdered sugar until smooth. Fold in whipped cream.

  5. 5

    Transfer peanut butter mixture to a large plastic bag and snip corner with scissors.

  6. 6

    Fill each brownie cup with peanut butter mixture.

  7. 7

    Top with mini chocolate chips. Store in refrigerator.

Nutrition

  • Calories144

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