Individual cocoa brownie cups studded with REESE’S peanut butter chips and baked in a muffin pan. Makes about 18 brownie cups.
A familiar brownie batter turns into easy-to-serve individual treats in a muffin tin. Peanut butter chips are folded into the batter and sprinkled over each cup.
Helpful Tips
- Line the muffin tin so the cooled brownie cups release easily.
- Divide the batter evenly among 18 cups for consistent baking.
- Cool completely in the pan before removing.
THE RECIPE
P.B. Chips Brownie Cups
Prep20 min
Bake25–30 min
TotalAbout 1 hr 30 min
YieldAbout 18 brownie cups
Ingredients
Instructions
- Heat the oven to 350°F (175°C). Line 18 muffin cups (2 1/2 inches in diameter) with paper or foil baking cups.
- Place the butter in a large microwave-safe bowl. Microwave on HIGH (100%) for 1 to 1 1/2 minutes, or until melted. Stir in the sugar and vanilla. Add the eggs and beat well. Add the cocoa and beat until well blended. Add the flour, baking powder, and salt; beat well. Stir in 1 1/3 cups peanut butter chips.
- Divide the batter evenly among the muffin cups. Sprinkle with the remaining 1/3 cup peanut butter chips.
- Bake for 25 to 30 minutes, or until the surface is firm. Cool completely in the pan on a wire rack.
Frequently Asked Questions
How many brownie cups does this make?
About 18, using standard 2 1/2-inch muffin cups.
Can I use Dutch-process cocoa?
Yes. The cookbook lists HERSHEY’S Cocoa or Dutch Processed Cocoa.
Recipe adapted from the vintage cookbook page supplied by the site owner; wording clarified for readability with AI assistance. Featured image: AI-generated food photography.