Peanut Butter Brownie Cups

5 from 7 votes

Peanut Butter Brownie Cups have a thick, fudgy brownie base, a layer of a sweet and creamy peanut butter filling, then they're completely covered in a layer of dark chocolate, and sprinkled with sea salt flakes.

Prep Time45

Total Time45

Course: Dessert

Cuisine: American

Keyword: brownies, dark chocolate, dark chocolate peanut butter cups, peanut butter cups

Servings: peanut butter cups

Calories: 187kcal

Author: Callie

Ingredients

1 box "Family size" Brownie mix (you'll only need half of the brownies from the batch)
2 cups Dark chocolate chips
1½ cups Creamy peanut butter
½ cup Powdered sugar
½ cup Graham cracker (crumbs)
sea salt flakes

Instructions

Prepare brownie mix with referenced ingredients but use only 1 tablespoon of water. Add espresso powder to the mix.
Bake brownies as directed on the box.
Remove brownies from oven and allow them to cool. Once they are cooled, remove half of the brownies from the pan, break them apart into a food processor and pulse until pureed.
Scoop brownie puree onto Saran wrap and roll into a log. Cover in Saran wrap. Refrigerate until firm.
Mix peanut butter, graham cracker crumbs, and confectioners sugar until well combined.
Place muffin liners on a plate and press down on the side walls to widen the cups.
7. Melt half of the dark chocolate chips in a glass bowl. Apply heat (microwave or double broiler) in 30 second intervals and stir until completely melted.
Lightly grease each liner with cooking spray. Spoon about 1 teaspoon (or if more is needed) of melted dark chocolate into liner cups. Spread the chocolate around the liner so it is well coated. Move liners to muffin pan.
Remove the brownie log from the refrigerator and slice into 30 evenly sized discs. Place brownie base discs into the bottom of the liner cups.
Scoop 1- ½ teaspoons of peanut butter filling onto each brownie base and freeze or refrigerate while you melt the balance of the dark chocolate.
When chocolate is melted spoon over the top of each cup until peanut butter filling is completely covered.
Sprinkle with sea salt flakes.
Place muffin pan in the freezer for 10-15 minutes to set the chocolate and allow it to dry.
Allow brownie cups to warm to room temperature before serving. Store in a cold, dry environment.

Nutrition