It’s time for Christmas baking again! I love this time of year. The oven is on non-stop and wonderful smells coming out of the kitchen for days. Every Christmas cookie platter should have a cookie (or two, or three) that the kids love. These Peanut Butter Cup Brownie Bites are a kid favorite! Because, what’s better than a Reese’s Peanut Butter Cup, enveloped in a homemade brownie??
This is my kick off to A Bountiful Kitchen’s 6th Annual Christmas Cookie Extravaganza! Follow along on Instagram for other Christmas cookie recipes from years past.
This recipe is simple to whip up. It takes about the same amount of time as a brownie mix, but tastes much better! And you’ll be able to pronounce all of the ingredients 🙂 If you know a peanut butter cup lover, you have to make this treat for them!
- 48 mini Reese's Peanut Butter Cups
- you will also need a mini muffin pan for baking
- 8 Tbs. (1 stick) unsalted butter
- 4 oz. unsweetened chocolate, broken up
- 1¼ cup sugar
- ½ teaspoon salt
- 2 eggs beaten
- 1 tsp. vanilla extract
- 1 cup all purpose flour
- Preheat an oven to 325°F.
- Place mini muffin cup liners into pans ( about 48 cups).
- In a saucepan over low heat, combine the butter and unsweetened chocolate.
- Heat, stirring often, until melted.
- Remove from heat and stir in sugar and salt.
- Add the eggs and vanilla and stir.
- Add the flour to the chocolate mixture and stir until just blended.
- Do not over mix.
- Using a small scoop or teaspoon, scoop the batter into the prepared mini muffin cups.
- Bake for about 8-10 minutes, until brownie is barely set.
- While brownies are baking, unwrap peanut butter cups and remove paper liners from bottom of candy, set aside.
- After the brownies are done, remove pan from oven, press a peanut butter cup into the center of the brownie.
- Let sit in pan until completely cooled.
- Remove from pan.
- Store in a tightly covered container for two days on countertop, or freeze until ready to eat.
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