Buckeye Brownie Cups Recipe

Name: Buckeye Brownie Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 32 miniature paper baking cups; 1 cup semisweet chocolate morsels, divided; 1/2 cup butter; 1 1/2 teaspoons vanilla extract; 1/4 cup firmly packed brown sugar; 2 large eggs, lightly beaten; 1/2 cup all-purpose flour; 1/4 teaspoon baking powder; 1/2 cup powdered sugar; 1/2 cup creamy peanut butter; 2 tablespoons butter, softened; 1/4 cup heavy cream

Servings: persons

32 miniature paper baking cups
1 cup semisweet chocolate morsels, divided
1/2 cup butter
1 1/2 teaspoons vanilla extract
1/4 cup firmly packed brown sugar
2 large eggs, lightly beaten
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 cup powdered sugar
1/2 cup creamy peanut butter
2 tablespoons butter, softened
1/4 cup heavy cream

1
Preheat oven to 350u00b0. Place paper baking cups in miniature muffin pans. Microwave 1/2 cup chocolate morsels and 1/2 cup butter in a microwave-safe bowl at HIGH 1 to 2 minutes or until butter melts, stirring after 1 minute. Stir until chocolate melts. Whisk in 1/2 tsp. vanilla and next 3 ingredients.
2
Combine flour and baking powder; gradually stir into chocolate mixture. Using a small scoop, place 1 level Tbsp. batter in each baking cup. Bake at 350u00b0 for 15 minutes. Let cool in pans 5 minutes. Remove from pans to wire racks, and cool completely (about 20 minutes).
3
Meanwhile, combine powdered sugar, peanut butter, 2 Tbsp. softened butter, and remaining 1 tsp. vanilla in a medium bowl; beat at medium speed with an electric mixer until smooth.
4
Roll peanut butter mixture by teaspoonfuls into 32 balls. Press 1 ball into top of each brownie, flattening slightly.
5
Place remaining 1/2 cup chocolate morsels in a medium bowl. Microwave cream in a 1-cup glass measuring cup at HIGH 1 minute. Pour cream over chocolate morsels; stir until smooth. Let cool until slightly thickened. Spread 1 to 2 tsp. chocolate mixture over peanut butter and brownie, spreading almost to edges of baking cup. Let cool 1 hour or until set.

1051

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 32 miniature paper baking cups, 1 cup semisweet chocolate morsels, divided, 1/2 cup butter, 1 1/2 teaspoons vanilla extract, and more.

Yes, Buckeye Brownie Cups falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buckeye Brownie Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions