Yes, you read it correctly: peanut butter brownie cups! If you love the combination of chocolate and peanut butter like I do, this is going to be your new favorite recipe. When you take a bite of these soft, chocolately brownies you will discover a surprising creamy peanut butter center…YUM! They are really easy to make, and I use half applesauce to substitute for some of the butter to cut some guilt. You won’t even notice the difference! These are great to share at work, or keep them all for yourself for dessert treat after a long day. What is everyone doing this weekend? I checked the weather forecast and it looks like rain for the next week here in San Francisco. That means the plan will be studying or snuggling up with a blanket on the couch + movies for me tomorrow. I am looking forward to a lazzzzy Sunday. XoXo
- 3 tbsp unsalted butter
- 3 tbsp applesauce
- ¼ cup semi-sweet chocolate chips
- ½ cup white sugar
- 1 egg
- ¼ tsp vanilla extract
- Pinch of salt
- ⅙ cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 8 tbsp all-natural creamy peanut butter
- Confectioners' sugar for garnish
- Preheat oven to 350 degrees F.
- Lightly grease a muffin pan with non-stick spray.
- Melt butter and chocolate in a heavy bottomed saucepan over low heat, stirring occasionally.
- In a separate large bowl, beat applesauce, sugar, eggs, salt, and vanilla extract, cocoa, and flour with a fork until well combined.
- Add chocolate mixture with a spatula once melted and stir in until well blended.
- Add 1 to 2 tbsp batter to muffin pan, then add 1 tsp peanut butter in the center and top with 1 tbsp batter. The peanut butter should be sandwiched in between 2 layers of brownie batter.
- Bake for 20 minutes (fork should come out clean). Do not overbake to keep them soft and chewy.
- Remove from oven and let stand 10 minutes.
- Loosen carefully with a butter knife and let cool on wire rack.
- Sprinkle with confectioners' sugar to decorate.
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Chocolate and peanut butter…a deadly and addictive combination. Sounds delicious!
xo E + J
So awesome! I want a plate of these right now. 🙂
Totally cute! I want one! Lucky you only made 8, because if it were me, I would of ate at least half. I know crappy weather this week. At least it didn’t rain today!!
YUM making these for sure!
omg how am I just now seeing these?!?! I know what I’m doing tonight…
These look so delicious! Definitely want to make these. Would you possibly have the measurement of ingredients to make a dozen instead of 8?
I know 8 is a random number, that is just how many came out from using 1 egg. You can double this recipe to make 16, no problem. If you want to do some math, you can convert the recipe to make 12…for the eggs, just use 1.5 eggs by beating two together and adding to a measuring cup to see how much you need to remove.
I will definitely keep that in mind! Thank you so much.
I was also wondering if it matters what pan to use? I’ll be using a nonstick, black pan, so should I turn down the heat? & instead of 3 tbsp of apple sauce, can i use an extra 3 tbsp of butter instead? Thanks again!
I have not tried this recipe with a black pan, so I can’t say from experience 🙁 I usually turn down the heat ~10 degrees though and bake a little longer. Just keep checking with a toothpick 🙂 And yes, the apple sauce was just a healthier sub, but you can definitely use the extra 3 tbsp butter in its place!