Ingredients
Scale
For the Brownie Batter:
- 1 cup (1/2 lb) unsalted butter, melted – Provides moisture and richness. You can use salted butter but reduce the added salt.
- 1 cup granulated sugar – Gives sweetness and structure.
- 1/2 cup packed brown sugar – Adds a slight caramel-like flavor and extra chewiness.
- 2 large eggs – Helps bind the ingredients together for a fudgy texture.
- 1 teaspoon vanilla extract – Enhances the overall flavor.
- 3/4 cup cocoa powder – Provides the deep chocolate flavor. Use unsweetened cocoa powder for best results.
- 1 cup all-purpose flour – The base of the brownie structure. Avoid over-mixing to keep the texture soft.
- 1/2 teaspoon baking powder – Helps the brownies rise slightly without making them too cakey.
- 1/4 teaspoon salt – Balances the sweetness and enhances the flavors.
For the Peanut Butter Filling:
- 1/2 cup creamy peanut butter – Provides the classic peanut butter filling. Crunchy peanut butter can be used for added texture.
- 2 tablespoons powdered sugar – Sweetens the filling while keeping it smooth.
Instructions
1. Preheat the Oven:
- Set your oven to 350°F (175°C).
- Grease a mini muffin tin or line it with mini cupcake liners to prevent sticking.
2. Make the Brownie Batter:
- In a large mixing bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together cocoa powder, all-purpose flour, baking powder, and salt to evenly distribute the dry ingredients.
- Gradually fold the dry mixture into the wet ingredients, stirring just until combined. Avoid over-mixing to keep the brownies tender.
3. Prepare the Peanut Butter Filling:
- In a small bowl, mix peanut butter and powdered sugar until smooth and creamy. This helps sweeten the filling and makes it easier to spoon into the batter.
4. Assemble the Brownie Bites:
- Spoon a small amount of brownie batter into each mini muffin cup, filling it about halfway.
- Drop a small dollop (about 1/2 teaspoon) of peanut butter filling into the center of each cup.
- Cover the peanut butter with more brownie batter, filling the cups about 3/4 full.
5. Bake the Brownie Bites:
- Place the muffin tin in the preheated oven and bake for 12-15 minutes.
- The edges should be set, and the tops should look slightly cracked. Do not overbake, as they will continue to set while cooling.
6. Cool and Serve:
- Let the brownie bites cool in the pan for 5 minutes before transferring them to a wire rack.
- Allow them to cool completely before serving to let the peanut butter filling set.
Notes
- How to Check for Doneness: Insert a toothpick into the brownie portion (not the peanut butter center). If it comes out with a few moist crumbs, they’re done. If it has wet batter, bake for another minute or two.
- Avoid Over-mixing: Over-mixing the batter can make the brownies dense. Stir just until the flour disappears.
- Substitutes for Peanut Butter: If you have a peanut allergy or prefer a different flavor, try almond butter, cashew butter, or even Nutella for a chocolate-hazelnut twist.
- How to Make it Dairy-Free: Use vegan butter or coconut oil instead of regular butter. Make sure your chocolate is dairy-free.
- Storing Leftovers: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes