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Peanut Butter Brownie Cups

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“I'm not a chocolate fan (atleast not the kind made in the U.S.), but I LOVE peanut butter and chocolate and this hit the spot. I found the recipe in 2007 Taste of Home Annual Recipes, and I followed as listed except I didn't have unsweetened chocolate. Joy of Cooking said to use 3 tablespoons of unsweetened cocoa plus an additional tablespoon of butter per ounce as a substitute. So I used 9 tablespoons of unsweetened cocoa and 3 additional tablespoons of butter which worked like a charm. Thank you Taste of Home and Joy of Cooking for your help with substitutions.”
2 dozen

Ingredients Nutrition


  1. In a small mixing bowl, beat the peanut butter, brown sugar, and 2 tablespoons flour until blended and set aside.
  2. In a microwave-safe bowl, melt chocolate and butter. Stir until smooth and cool slightly.
  3. In a large mixing bowl, beat eggs, sugar, and water. Stir in chocolate mixture and vanilla.
  4. Combine the baking powder and remaining flour and add to the chocolate mixture and mix well.
  5. Fill paper-lined muffin cups 1/4 full. Top each with a teaspoon of peanut butter mixture.
  6. Spoon remaining batter over top.
  7. Bake at 350 for 13 to 15 minutes or until centers are set (do not overbake).
  8. Cool for 5 minutes before removing from pans to wire racks.

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