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Chocolate/Peanut Butter Brownie Cups

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“This is a recipe I adapted from a much longer version, these are really good and can be made in small tart pans or in regular cupcake pans. I make them tiny for Christmas and larger for a family dessert. They make a great cookie tray addition.”
48 cookies

Ingredients Nutrition

  • 1 (18 ounce) packageduncan hines brownie mix
  • 2 eggs
  • 13 cup water
  • 14 cup oil
  • 13 cup sugar
  • 13 cup light Karo syrup
  • 12 cup creamy peanut butter
  • 34 cup semi-sweet chocolate chips
  • 3 tablespoons butter
  • 1 tablespoon light Karo syrup
  • Garnish
  • 3 tablespoons peanuts, finely chopped


  1. Mix the brownie mix, eggs, water and oil by hand. Line pans with tart or cupcake liners and fill using 1 tablespoon in the mini pans and 2 tablespoons in the cupcake pans. Bake at 350*, 10-12 minutes for mini's and 15-20 for cupcakes. Cool. Prepare toppings.
  2. #1-Bring sugar and syrup to a boil, stir in the peanut butter and drop by spoonfuls on top of the brownies. Cool till set.
  3. #2-Heat the chips, butter and syrup till well melted. Spoon over the peanut butter layer allowing both colors to show. Garnish with the chopped peanuts if desired.
  4. Allow to cool and the chocolate to 'set' before packing. These freeze well.

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