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Peanut Butter & Chocolate Filled Brownie Cups
  • Gluten-Free
  • Dairy-Free
  • Corn-Free

Peanut Butter & Chocolate Filled Brownie Cups

The most decadent of combination chocolate and peanut butter, very simple to make and everyone will LOVE them!! 2009 Recipe Contest Honorable Mention Recipe by Amy C.

Ingredients

    Yield: 24-30 mini brownie cups

    • 3/4 cup white sugar
    • 1/4 cup margarine (or unsalted butter), softened
    • 1 Tablespoon water
    • 1-1/4 cup semi-sweet chocolate chips, plus about 1/3 cup more for garnishing
    • 1 large egg
    • 1/2 teaspoon vanilla extract
    • 1 cup Pamela's Baking & Pancake Mix
    • 1/2 cup peanut butter chips, plus about 1/3 cup more for garnishing
    • 3/4 cup creamy peanut butter
Directions

    Preheat oven to 350°.

    Use cooking spray or butter to prepare a mini muffin pan (24 little cups). Combine sugar, butter, and water in a large microwave safe bowl. Cook in microwave until butter is melted, 30 seconds to 1 minute. Stir in 3/4 cups semi-sweet chocolate chips until melted. Let ingredients cool for 5 minutes. Stir in egg and vanilla extract. Add Pamela's Baking & Pancake Mix and stir just until blended (DO NOT OVER MIX). Allow all to cool to room temperature.

    Stir in 1/2 cup each semi-sweet chocolate chips and peanut butter chips. Spoon batter by heaping tablespoons into mini-muffin cups (cups should be about 3/4 full). Bake 10-15 minutes or until top is set and toothpick inserted in brownie cup comes out with a few crumbs.

    Let brownies cool in pan. The center of the brownies should fall when cooling, if they don't, just give the center a little tap with spoon back and then you'll have a hollow for your filling. While brownies cool, prepare the filling.

    Filling: Place peanut butter in small microwave safe bowl and cook in microwave for 30 seconds, stir. Brownies should still be warm. Spoon 1/2 to 1 tablespoon of the peanut butter into the center of each brownie. Top with remaining semi-sweet chocolate chips and peanut butter chips. Cool completely in pan and then brownies will lift easily out.

    Chef's notes: Be sure to check that your ingredients are gluten-free. Read the ingredients, and call the company to ensure that they were gluten-free, and please read ingredients carefully as they may change.

    © Pamela's Products, Inc.

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6 Item(s)

Neelam Kassam 11/321/2017 11/18/2017
I made these with using butterscotch chips instead of peanut butter. They worked out amazing. Sprinkled some sea salt on the top as well.. yum yum

Mine also made more than 24. Made a little extra and poured into an 8 inch pan.
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Kathy 08/240/2016 08/28/2016
If you use bigger muffin tins(that's all I had), you should only fill each one halfway. Otherwise, they over flow. But nice and simple to make.
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Sara 03/86/2016 03/27/2016
Wow, I made these for Easter. It's tomorrow and I had to hide them! Very rich and decadent. This does make more than 24, I just let them cool then made 6 more using the same pan. Loved the pb topping with the chips, I let them get melty and swirled them with a chopstick
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Heather 01/30/2016 01/31/2016
These are very good, but the recipe makes a lot more than 24 cups, so if you don't have 2 mini muffin pans, you'll need another baking dish for the extra. I over-filled my 24 cups to fit all the batter in, and they overflowed to cover the top of the pan. Other than that, they are easy to make.



I also skipped the peanut butter and chips topping, because they tasted rich and tasty without it.
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Mary Nunn 10/290/2015 10/18/2015
Love this recipe. I use xylitol instead of sugar and half of the chocolate is 100% cacao unsweetened Ghirardelli baking bar ( chopped
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Susan M. Juliana 03/80/2015 03/22/2015
Wonderful treat--very easy to make !!!!
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