Reviewed: Nov. 1, 2009

I made these for a Halloween party. They were a hit. I baked them in a mini muffin pan as others had suggested. I will make these again.

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Sheri

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Reviewed: Oct. 31, 2009

Wow. These are delicious! I followed the suggestions posted by naples34102 (following brownie mix instructions, reduced bake time) and they came out fantastic.

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RobynCooks?

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Reviewed: Jul. 15, 2009

Hubby and kids loved theses, too sweet for me! Cooked in mini foil cups for 18 minutes.

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inounvme

Cooking Level: Expert

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Reviewed: May 22, 2009

These came out wonderful for me. I used my favourite from-scratch brownie recipe and the result was so moist and fudgy with the perfect combination of the mini peanut butter cup making these a pure indulgence! I like the fact that they are individual serving size as well (no cutting involved)I didn't line my muffin pan but instead generously greased it with a homemade non-stick pan coating. They came out perfectly. Definitely a recipe I will make over and over again.

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: May 20, 2009

Good and easy!

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MCCOMBSS

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Reviewed: May 9, 2009

These were great! Took these to my job and everyone raved about them. They are the perfect size. I used a mini cupcake pan and also used foil liners to avoid sticking. I also filled the brownie mixture half way. I feel like if I filled it 3/4 full they just overflowed. These are the perfect delectable treat!

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citymom

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Tampa, Florida, USA

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Reviewed: Apr. 29, 2009

Delicious! I made the brownies according to the brownie mix directions and baked them for about 18 minutes. Freezing the peanut butter cups for about 10 minutes beforehand made it very easy to remove them from their wrappers.

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Mary

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Reviewed: Feb. 11, 2009

These were so good that I made them twice! I used a mini cupcake pan which is definately the right way to go. It makes the peanut butter cups fit nicely on the top. Only thing to watch is cooking time. Since they are so small, you don't want them to dry out. Pay attention and watch them!

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kristin amber

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Reviewed: Dec. 25, 2008

I enjoyed these at a neighborhood party... they where sooo good and memorable. I set out looking for the recipe. Instead of small cups she'd broken up the regular sized cups... which I think is nicer, less chocolate and more peanut butter. Delicious regardless and popular!

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JUST4FUN

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

Living In: Sylvania, Ohio, USA

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Reviewed: Dec. 9, 2008

These are pretty good, but nothing amazing. I made them for my fiancee's birthday as he loves PB brownies, and he seemed to like them. First of all, as tons of other people have said, use the directions on your box of brownie mix! Disaster may ensue if you do not. :) Secondly, using foil liners would probably be best. My little grocery store only had paper, and the brownie does stick to it, especially on the bottom. I decided to make these using mini muffin tins, as I figured they were going to be really rich and a regular sized cupcake would just be too much. I had to bake mine for about 13 minutes and I waited until the last 2-3 minutes of baking to put the Reeses cup on top. This worked well. Be careful, the edges will get hard very quickly! Thanks :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Dec. 4, 2008

If you follow the recipe instructions, you will get very thick batter. Many recommend that you just follow the instructions on your brownie box and I would also recommend that. I followed the original instructions here and my batter was extremely thick. I only got 8 brownie cupcakes out of this. I used Ghiradelli double chocolate chip brownies and I topped some with milk choclate and two of them with M&Ms for my toddler. I did not care for this recipe, FOLLOW THE INSTRUCTIONS ON YOUR BOX INSTEAD.

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MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 3, 2008

MMMMMMM. I am a serious chocoholic and these were PERFECTO. I also followed the brownie box's instructions (Duncan Hines!) including oven temp (350). I used foil muffin liners (regular - couldn't find mini) and lightly greased them. They took about 20 minutes and were only leaving a bit of brownie on a toothpick test). I filled the cups a bit more than half (using a spring-loaded icecream scoop) and they cooked beautifully. It made 18 brownie cupcakes (one is plenty for a serving!). They rose up beautifully and had such a dreamy texture. Next time I want to try them with applesauce instead of oil (a better excuse to indulge). I decorated them with royal icing and sugar crystals in holiday style - so cute!! They are simple, yet pretty, comfort food - a new staple cookie for our family - my husband LOVED them too! A definite addition to the recipe box!

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tessah5702

Cooking Level: Intermediate

Home Town: Bloomfield, New York, USA

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Reviewed: Nov. 16, 2008

I made them as mini muffins and followed the directions on the box for the brownies. If you are having problems with the paper liners sticking to the brownie, try spraying the inside of them with a little cooking spray.

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KBOETTLER

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Reviewed: Nov. 13, 2008

These turned out perfect. I used the foil liners and it made 24 brownies. I also used the "cake-like brownie" directions with 3 eggs instead of 2 and froze the peanut butter cups before using them. They look great!

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Breckan

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2008

I followed this recipe and was concerned that they wouldn't taste good, especially since i filled the cups half way and barely had enough for 12 cups. I sprayed vegetable oil on my spoons before mixing and putting the thick batter in the cups, this helped a lot! Overall, they were delicious, possibly cooked a little too long (30mins) but still came out great.

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mjwellscvt

Cooking Level: Beginning

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Reviewed: Oct. 16, 2008

my husband loved these. i thought they were pretty good but not great. super easy to make.

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rajah72524

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2008

Great, quick and easy treat. I took advice offered by Naples34102 and followed the box mix directions (not the stated recipe) and used the foil liners. I brought these to my niece's (11th) birthday party and they were a hit with both the kids and the adults.

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Jane

Living In: Waltham, Massachusetts, USA

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Reviewed: Sep. 8, 2008

EXCELLENT AND EASY! I made these in my mini muffin tin without liners but sprayed well with Pam. Used the Fudge Brownie mix and followed the box recipe for "fudgy" brownies (using 2 eggs). The cups were filled 1/2 way and I pressed the candy into them. Because of the "fudgy" recipe, there was not that much of a rise and they were very easy to pop out of the pan with a simple twist (when cool of course, LOL). I can see many tasty variations on this with Reeses Pieces, Caramel Swirl Kisses or even Butterscotch chips. Drizzling them with melted chocolate or carmel would be an extra decadent treat!

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MAMASPICE

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Lakewood, California, USA

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Reviewed: Sep. 3, 2008

I had these recently at a cook out and they were the best...I could not get enough. I even snuck a bunch home for later!!! :oD

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LadyBfly77

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Reviewed: Sep. 2, 2008

Make the brownies as shown on the box (using 3 eggs). Fill the paper muffin cups 1/4 full and bake at 350 degrees for 10 minutes. Push the peanut butter cups down into the center of the half-baked brownie, leaving the top only showing; put back in the oven and bake 5 minutes. This recipe works everytime! Yields approx 30.

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KCSMOM

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