Peanut Butter Cup Brownie Bites are perfect for the holidays or any time of the year! Reeses Peanut Butter Cups are my favorite candy. Combined with a homemade brownie? Heavenly!!
It’s time for Christmas baking again! 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. Our 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??
We all love recipes that are easy, straightforward, delicious and can be made in minutes. This recipe falls into all of the above! In just a few minutes, this treat can be baked and ready to place on a platter for eating at home, giving away or freezing for later.
Our little peanut butter cup brownie bites recipe takes about the same amount of time to whip up 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!
Here are the basic steps for How to Make Peanut Butter Cup Brownie Bites:
- Place the paper liners in the muffin tins
- Preheat the oven to 325 while making brownie batter
- Make the batter, do not over mix, this is the secret to chewy brownies
- Spoon the batter into muffin cups
- While cookies are baking, Unwrap the Peanut Butter Cups, set aside
- After baking, press in candy, let cool completely
Small festively decorated mini muffin liners are fun to use with this recipe, but you can use any type you like. Lightly grease the pan and you can also make this treat without a paper liner. This package has an assortment you may use for different occasions!
Peanut Butter Cup Brownie Bites
- 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
- 1 1/4 cup sugar
- 1/2 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.
Purchase items for this recipe here: