Brownie bites with peanut butter cup centers! Store in airtight containers for 7 to 10 days, if they last that long.



Original recipe yields 50 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 50 mini muffin cups with paper liners and spray each liner with baking spray.

  • Combine brownie mix, vegetable oil, water, and eggs in a large bowl. Mix with a wooden spoon until well blended.

  • Place a dollop of batter into each of the prepared muffin cups, filling each about 1/2 full.

  • Bake in the preheated oven until tops are dry and edges have started to pull away from the sides of the muffin cups, 10 to 12 minutes. Remove from the oven and immediately push peanut butter cups into centers of brownie bites.

  • Remove from muffin pans and let cool on wire racks before serving.

Cook's Note:

I like to put a little sugar decoration or sprinkles on top when the peanut butter cups start to melt.

Nutrition Facts

107 calories; 6.3 g total fat; 8 mg cholesterol; 59 mg sodium. 12.3 g carbohydrates; 1.5 g protein; Full Nutrition


Rating: 5 stars
Please make sure that you spray the mini cupcake liners with baking or oil spray to prevent the brownie from sticking. Brownie batter is not like cupcake batter and will stick terribly to the paper liners if not sprayed with the oil. Enjoy! Read More