Peanut Butter Brownie Cups

March 31, 2011

I was in the mood to bake a few months ago (When am I NOT in the mood to bake?!), so I was searching through one of my cookbooks for a delicious recipe (“Dinner on a Dime”).  I came across several, but one that stuck out were these peanut butter cup brownies!


1/2 cup peanut butter (I prefer crunchy.)

1/4 cup packed brown sugar

2 Tbsp plus 1 1/2 cups all-purpose flour, divided

3 squares (1 oz. each) unsweetened chocolate

1/2 cup butter, cubed

3 Tbsp flaxseed, mixed with 9 Tbsp warm water (The original recipe calls for 3 eggs.)

1 1/2 cups sugar

2 Tbsp water

1 tsp vanilla extract

1 tsp baking powder


Preheat the oven to 350 degrees.  In a small bowl, beat the peanut butter, brown sugar and 2 Tbsp of flour until blended.  Then set it aside.  In a microwave-safe bowl, melt the chocolate and butter and stir until smooth.  Cool slightly.  In a large bowl, beat the flaxseed, sugar and water and stir in chocolate mixture and vanilla.  Combine baking powder and remaining flour and gradually add it to the chocolate mixture.

Fill paper-lined muffin cups one-fourth full.  Top each with about 1 tsp of peanut butter mixture and spoon the remaining batter over the top.

Bake for 13-15 minutes or until centers are set (do not overbake).  Cool for 5 minutes before removing from pans to wire racks.  This recipe makes about 2 dozen cupcakes and they taste amazing!


2 Responses to “Peanut Butter Brownie Cups”

  1. Amber Shea @Almost Vegan said

    YUMMM. These could be instantly made vegan by using Earth Balance instead of butter!

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