Two-Bite Peanut Butter Cup Brownies
Prep time
Cook time
Total time
The only thing more addictive than chewy, fudgey and deeply chocolatey two-bite brownies is chewy, fudgey and deeply chocolatey two-bite brownies with peanut butter cups nestled in the middle.
Recipe type: Dessert
Serves: 24
  • 24 mini peanut butter cups
  • ½ cup unsalted butter, cut into small cubes
  • ¾ cup dutch-processed cocoa powder
  • 1¼ cups sugar
  • 1 tsp vanilla
  • 1 tsp instant espresso powder
  • ½ tsp salt
  • 2 large eggs
  • ⅔ cup all-purpose flour
  • ¼ tsp baking powder
  1. Preheat oven to 350°F. Lightly grease the cups of a mini muffin tin, and set aside.
  2. Unwrap the peanut butter cups. Place on a cookie sheet and freeze for at least 30 minutes.
  3. Meanwhile, combine the butter, sugar and cocoa powder in a medium-sized microwave-safe bowl and microwave on high for 30-45 seconds or until the butter is melted. Stir to combine. (If you don't have a microwave, you can also do this on the stovetop in a small saucepan set over medium heat.)
  4. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla, espresso powder and salt, then. Stir in the flour and baking powder, and mix until just barely combined.
  5. Spoon a generous 2 tsp of batter into each of the cups of the prepared mini muffin tin. Gently push a candy in the middle of each one, making sure you only push it partway down (it shouldn't be touching the bottom of the pan).
  6. Bake in preheated oven until the edges are set and dry, about 12-15 minutes. Let cool in the pan on a wire rack for about 5 minutes, then gently unmold and cool completely before serving.
You'll have some leftover batter, mostly because it's normally just enough to make 24 plain brownies sans peanut butter cups. If you're like me, you'll probably just eat it straight from the bowl and call it a day, but if you prefer your batter cooked vs. raw, just bake it up separately once the first batch is done... you should have just enough for 6 plain brownies.
Recipe by Crumb: A Food Blog at