Peanut Butter Cup Brownies Recipe

Rewritten review: It appears that some reviewers encountered issues with this product, but I believe my suggestions can address them. Follow the instructions on the brownie package precisely, as they can vary. Use foil liners to prevent sticking, and only fill the cups halfway. This should yield 24 brownies with a perfect ratio of brownie to peanut butter cup. Be careful not to overbake; test with a toothpick until it comes out nearly clean (mine were ready in just 18 minutes). These brownies are rich, gooey, and charmingly petite, just the right size. Surprisingly, despite being a boxed mix, they are incredibly delicious. I concur with JENNIEMC1975's assessment.

These were absolutely incredible! I almost regret making them because they're too good and too easy to resist. Following the advice of others, I added a third egg to the brownie mix for a more cake-like texture. I used a mini muffin pan lined with paper cups and filled them about 3/4 full before pressing in the mini peanut butter cup. The smaller volume of the mini muffin tin meant they only needed about 18 minutes in the oven, but I checked with a toothpick after 15 minutes to be safe. I ended up with 24 mini brownies and still had enough batter left over to make a pan of regular brownies, which baked for the full 40 minutes.

Took these to a party and they were a hit! Following the instructions on the brownie mix box is crucial, along with using a mini muffin tin. I opted for paper liners and filled them just over halfway before placing the Reese's cup. Gently press it down into the brownie mix. After baking for 15 minutes, they came out perfectly. Added a colorful touch by topping them with an M&M. Highly recommend!

My family and I absolutely adored these treats! Who can resist the combination of fudgy brownies and peanut butter, right?! Instead of using a boxed brownie mix, I opted for homemade brownies from a recipe on this site ("Absolutely Best Brownies"). To enhance the flavor, I added a teaspoon of instant coffee granules to the brownie mix for a hint of mocha, and substituted butter with a blue bonnet margarine stick (more budget-friendly but equally delicious). I baked them in a mini muffin pan lined with sprayed liners to prevent sticking, and removed the paper liners before serving. They only needed about 10 or 11 minutes in the mini muffin pan to bake perfectly. After a quick 10-minute cool down in the freezer, they were ready to enjoy. My husband couldn't get enough of them and kept coming back for more!

I tried making fudgy brownies following the recommendations using the recipe on the box. While they turned out delicious, I personally would have preferred a richer and more decadent taste, maybe by using a premium mix like Ghirardelli instead of Duncan Hines. I adjusted the baking time to 24 minutes and they came out perfectly gooey. I also lined the pan with foil sprayed with flour Pam, which prevented any sticking issues.

I, like the other reviewers, decided to follow the instructions on the packaging and used the recommended 1/2 cup of vegetable oil, 1/4 cup of water, and two eggs to create a fudgy brownie. I added three packets of mini Reese's to enhance the flavor. Rather than using muffin cups, I opted to bake them in my Perfect Brownie Pan. Baking them at 350 degrees for 33 minutes yielded perfect results for me. My family absolutely adored these brownies - evidenced by the fact that half the pan has already mysteriously disappeared.

MMMMMMM. As a dedicated chocolate lover, these brownie cupcakes were simply divine. I diligently followed the instructions on the Duncan Hines brownie box, baking them at 350°F, using regular foil muffin liners instead of mini ones, and generously greasing them. After about 20 minutes in the oven, they passed the toothpick test with just a hint of brownie residue. I filled each cup a little over halfway using a spring-loaded ice cream scoop, and they baked to perfection, yielding 18 delightful treats (one is more than enough per serving!). The cupcakes rose beautifully and had a heavenly texture. I'm excited to experiment with using applesauce instead of oil next time for a guilt-free indulgence. I adorned them with festive royal icing and sugar crystals, making them irresistibly cute! These brownie cupcakes are a simple yet elegant comfort food that has quickly become a family favorite—my husband adored them too! A definite keeper for our recipe collection.

The idea behind the recipe is promising, but the execution fell short. However, on my second attempt, I made a significant improvement. I used a pastry bag to fill it with creamy peanut butter. When the brownies were about 2/3 of the way done baking, I took them out and injected them with the peanut butter. The result was absolutely fantastic! Additionally, I sprayed each cupcake wrapper with 'Pam' spray to prevent sticking, and it worked like a charm!

Quick and simple recipe! I used 2-inch foil mini muffin cups placed in a jelly roll pan. The recipe yielded 25 muffins of this size, baked for 32 minutes. I also topped each muffin with an M&M for a pop of color after baking. Delicious! And with the M&M's, you can customize the colors for different seasons or holidays.

These treats are absolutely delicious, my children adore them. I prepared them in mini muffin tins, baked them for 14 minutes (using Pillsbury brownie family size mix). I skipped using liners and instead generously sprayed the pans with Pam. Everyone couldn't wait to dig in when they were still warm, and even though the first ones out crumbled a bit, it didn't matter at all! I refrigerated the remaining batch, and miraculously, they came out perfectly intact and beautiful with just a gentle prod from a knife tip. Serving them without the liners made it so much easier, so I'm definitely sticking to this method!

This recipe is fantastic.

Flawless, but I avoid using liners as they tend to stick to the brownies. I recommend using a non-stick mini muffin pan instead! Excited to try my next batch with Rollo caramels!

I followed the recipe exactly as instructed, and the brownies turned out rich, fudgy, and chewy, just the way my family likes them. However, I only ended up with 13 small cakes instead of the 20 mentioned in the recipe. Despite that, I will definitely be making these again.

I followed the recipe on the packaging and the result was fantastic!

I followed the package instructions and baked mine for 26 minutes instead of the recommended 30-35 minutes. The brownies would have been delicious even without the Reese's cups, but they were a tasty addition.

I tried following the author's instructions, but baking for 30 minutes turned out to be too long, resulting in hardened bottoms. I had to trim off the bottom edges by a quarter of an inch using a serrated knife. As suggested by others, I would recommend following the brownie mix directions instead.

I attempted to make these using a 9x13 pan with 15 mini cups, but it didn't turn out as expected. There was too much brownie mixture. However, the flavor was delicious and the recipe was easy to follow.

Here's the rewritten review: For a delicious treat using Snickers, start by cutting fun-size bars into thirds. Prepare 36 mini muffin tins by lining them with wrappers and spraying with oil. Fill each tin about three-quarters full with the batter. Bake at 325 degrees for 20 minutes, then remove from the oven and press a piece of the candy bar into each muffin. Return to the oven for an additional 5 minutes. Enjoy!

I followed the instructions on the box to make fudgy brownies and used a mini muffin pan without liners, but greased it well with baking spray. I added the peanut butter cup as soon as I took them out of the oven.