Peanut Butter Cup Brownies Recipe - Allrecipes.com
Peanut Butter Cup Brownies Recipe

Peanut Butter Cup Brownies

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"This is a yummy treat that everyone will love!!"

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Ingredients Edit and Save

Original recipe makes 1 1/2 dozen Change Servings
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Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Combine brownie mix, oil, egg and water in a large bowl. Stir 50 strokes with a spoon.
  3. Place batter in a cupcake pan (cupcake wrappers recommended). Once cups are 3/4 of the way full, place an unwrapped miniature peanut butter cup in the middle, then bake for 30-35 minutes keeping an eye on them while they're baking. Let them cool and then they're ready to eat!!
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Reviews More Reviews

Most Helpful Positive Review
Aug 26, 2008

It seems there were a number of reviewers who experienced some problems with this which hopefully my suggestions will remedy. Prepare these as your brownie package directs, since they all differ slightly. Bake these in foil liners to eliminate the sticking issue. And only fill the cups half full, no more. You should get 24 brownies with a nice balance of brownie to peanut butter cup. Do not overbake! Just bake these till a toothpick comes out ALMOST clean (mine took just 18 minutes). These are fudgey, gooey, delightfully cute, just the right size and, for some reason I don't understand since this is, after all, a boxed mix, irresistably delicious. I agree with JENNIEMC1975's review.

 
Most Helpful Critical Review
Sep 02, 2007

This was yummy, but you will need to follow the recipe on the brownie mix box rather than on here because it won't turn out right otherwise.

 
Sep 06, 2012

As the other reviewers did, I followed the directions on the box and used 1/2 cup vegetable oil, 1/4 cup water and two eggs for a fudgy brownie. I used three packages of the mini Reese's in this recipe. Instead of baking them in muffin cups, I baked mine in my Perfect Brownie Pan. 350* for 33 minutes was spot on for me. My family LOVED these brownies--they must because half of the pan is already missing.

 
Feb 03, 2007

I, too, followed the directions on the brownie box. I added a third egg to make them more cake-like. For the first batch, I used a regular sized muffin tin, but I thought the peanut butter cup got lost in the brownie and it just wasn't that great. The next batch I made mini muffins and these were fantastic!! I made sure I watched them carefully so the tops didn't get too hard. They came out so freakin' good! Will definitely make these again!

 
Nov 03, 2006

I have made these twice and got rave reviews both times. The second time I made them it was for my grandaughter's birthday and my daughter wanted to hide them before everyone got to the party so she could have them all! The change I made was to use a minature muffin pan and cook for about 10-12 minutes. Otherwise, I did not make any changes to the recipe. This recipe will be added to my list of favorites for parties and gifts.

 
May 09, 2007

THESE ARE GREAT , I HAVE BEEN MAKING THEM FOR YEARS . ONE THING,IN THE RECIPE IT SAYS "UNWRAPPED" REESES PEANUT BUTTER CUPS. I ALWAYS TAKE THEM OUT OF THE PAPER. IF YOU LIKE THIS RECIPE, I MAKE COOKIES, USING THE BROWNIE MIX (1 EGG, 2 TABLESPOONS WATER AND 1/3 CUP VEGETABLE OIL) AND ADD REESES PEANUT BUTTER CHIPS TO THE BATTER. BAKE @ 375 FOR 7-8 MINUTES.(FOUND THIS RECIPE ON A DUNCAN HINES BROWNIE MIX BOX) QUICK AND EASY AND THE KIDS, BIG KIDS , TOO , LOVE THEM.

 
Mar 05, 2006

Very fast & easy. I used 2 inch foil (mini) muffin cups & put them in a jelly roll pan. Recipe made 25 this size, baked 32 min. I also added 1 M&M to the top of each for a little color after they came out. Very yummy! Plus w/ the M&M's you can change the color to match the season or holiday!

 
Dec 21, 2003

These were great, but I made them in a mini muffin pan and waited to add the candy until after 1/4 way through the cooking time.

 

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Nutrition

  • Calories
  • 628 kcal
  • 31%
  • Carbohydrates
  • 85.2 g
  • 27%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 31.7 g
  • 49%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 374 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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