I have a small confession to make. I have a secret stash of Reese’s Mini Peanut Butter Cups on the top shelf of my pantry. I usually access it nightly after the kids have gone to bed. But today I had this thought.. wouldn’t these little peanut butter cups be so cute and so good inside a mini brownie? It would be just enough brownie to suspend the mini peanut butter cup just perfectly. Next thing I knew I was baking up a batch and popping them in my mouth. Heavenly.
The nice part about this recipe is that the baking time is only about 15 minutes and the batter can be prepared in a mixing bowl. No special mixer required. If you don’t have a mini cupcake pan, these can be made in a 9×13 baking dish too. Enjoy!
- ¾ cup butter, melted
- ¾ cup white sugar
- ¾ cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 eggs
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- 40 mini Reese’s Peanut Butter Cups, unwrapped from the brown paper
- mini muffin tin paper liners
- Preheat oven to 350 degrees F. Generously spray non-stick spray into a paper towel and wipe the top of a mini cupcake pan. Line the tins with a paper liner.
- In a medium bowl, mix melted butter, sugars and vanilla. Beat in eggs one at a time.
- Gradually add flour, cocoa, and salt and mix until combined.
- Fill each mini cupcake tin slightly more than halfway but not more than ⅔ full. Place a peanut butter cup in each slot pressing it down until it is almost level with the batter. Bake in preheated oven for 15-18 minutes or until done. Allow the brownie bites to cool for 5 minutes before removing from the cupcake tin. Enjoy!