Peanut Butter Cup Brownie Recipe

Name: Peanut Butter Cup Brownie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Batter:; 12 miniature peanut butter cups (about 4 oz.); 1 box Duncan Hines(R) Milk Chocolate Brownie Mix; 3 large eggs; 1/4 cup water; 1/2 cup oil; Icing:; 1/2 cup creamy peanut butter; 1/4 cup butter, softened; 1 cup powdered sugar, sifted; 3 tablespoons milk; 1/2 teaspoon pure vanilla; 1/8 teaspoon salt

Servings: persons

Batter:
12 miniature peanut butter cups (about 4 oz.)
1 box Duncan Hines(R) Milk Chocolate Brownie Mix
3 large eggs
1/4 cup water
1/2 cup oil
Icing:
1/2 cup creamy peanut butter
1/4 cup butter, softened
1 cup powdered sugar, sifted
3 tablespoons milk
1/2 teaspoon pure vanilla
1/8 teaspoon salt

1
Baking Instructions
2
Preheat oven to 350u00b0F. Place paper baking cups in each of 12 regular-size muffin cups. Remove foil and cups from candy pieces. Set aside.
3
Prepare brownie mix as described on box to make cakey brownies using the eggs, water and oil.
4
Fill each up about 2/3 full with batter. Place 1 unwrapped candy piece, upside down, on top of batter in each cup. Lightly tap piece down into batter.
5
Bake 23 to 25 minutes or until toothpick inserted in center of cup comes out almost clean.
6
Cool 5 minutes; remove from pan. Place on wire rack; cool completely.
7
Make icing by placing peanut butter and butter into medium bowl. Beat with an electric mixer on medium speed until light and creamy; scrape bowl. Add powdered sugar, milk, vanilla and salt. Beat on low speed 1 minute; scrape bowl. Beat on medium speed until smooth and creamy.
8
Spread about 2 tablespoons of icing on each cupcake leaving the edge un-iced.
9
Tips:
10
Try using a scoop to portion batter more easily. A scant-filled #12 scoop (about 2-1/2 inch diameter) works well.
11
It is important to place the peanut butter cup upside down on batter to achieve the proper effect after baking.

2673

kcal

Calories

222

Fat

112

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.
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 13 ingredients. The key ingredients include: Batter:, 12 miniature peanut butter cups (about 4 oz.), 1 box Duncan Hines(R) Milk Chocolate Brownie Mix, 3 large eggs, and more.

Yes, Peanut Butter Cup Brownie 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!

Peanut Butter Cup Brownie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions