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brownie with mini peanut butter cup

Mini Brownies with Peanut Butter Cups

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Ingredients
  

  • ½ cup unsalted butter
  • 1 cup semi-sweet chocolate chips or chunks
  • ⅔ cup granulated sugar
  • 2 large eggs room temperature
  • ⅔ cup all-purpose flour
  • ¼ cup cocoa powder
  • ¼ teaspoon salt
  • 24 miniature peanut butter cups

Instructions
 

  • Preheat your oven to 325°F (163°C) and grease a mini muffin pan with non-stick spray or use mini parchment liners.
  • In a microwave-safe bowl, heat the butter and chocolate chips in 30-second intervals, stirring each time until the mixture is smooth.
  • Mix the sugar into the warm chocolate mixture, stirring until it cools down and becomes uniform, about 2 minutes. Then, stir in the eggs.
  • Fold in the flour, cocoa powder, and salt into the wet mixture with a spatula, mixing just until you can’t see any flour.
  • Use a small cookie scoop or spoon to fill each muffin well about halfway with the brownie batter, and place a mini peanut butter cup in the center of each.
  • Bake for 9-12 minutes, or until the edges look set and slightly dry. Allow the brownies to cool in the pan for about 10 minutes.
  • Remove the brownies from the pan, twisting and pulling them out if the pan is well-greased, or gently using a knife if they stick.

Notes

  • For Regular Muffin Pans: You can use a regular muffin pan with standard-sized peanut butter cups. This will need more batter for each and a bit longer in the oven.
  • Storing: Keep them in an airtight container at room temperature for up to a week or freeze for up to a month.