Chocolate Peanut Butter Brownie Bites
These irresistible bite sized brownies are incredibly fudgy, packed with chocolate chips, and feature a luscious, creamy melted peanut butter center. The ultimate treat for chocolate and peanut butter lovers!
Equipment
- Standard 12 cup muffin tin
- Paper muffin liners or non stick cooking spray
- Large microwave safe mixing bowl
- Small microwave safe bowl (for peanut butter)
- Whisk and spatula
- Measuring cups and spoons
- Wire cooling rack
- Tablespoon measure (for making wells)
Ingredients
- ¾ cup granulated sugar
- ¼ cup unsalted butter softened
- 1 tablespoon water
- 1 cup semi sweet chocolate chips
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup all purpose flour
- ¼ teaspoon baking soda
- ¾ cup milk chocolate chips
- ½ cup creamy peanut butter not natural style
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12 cup muffin tin with paper liners or grease generously with non stick spray. Set aside.
- Melt Base: In a large microwave safe bowl, combine the sugar, softened butter, and water. Microwave in 45 second increments, stirring well after each, until the butter is completely melted and the mixture is smooth.
- Add Semi Sweet Chips: Add the 1 cup of semi sweet chocolate chips to the warm butter mixture. Stir continuously until the chips are fully melted and the mixture is smooth and glossy. If needed, return to the microwave for another 15-20 seconds to finish melting.
- Add Wet Ingredients: Let the mixture cool for a minute, then stir in the egg and vanilla extract until well combined.
- Add Dry Ingredients: Sprinkle the flour and baking soda over the wet mixture. Stir gently with a spatula until just combined. Be careful not to overmix.
- Cool Batter: Allow the batter to cool for 5-10 minutes. This prevents the next addition of chocolate chips from melting completely.
- Fold in Milk Chocolate Chips: Gently fold the ¾ cup of milk chocolate chips into the cooled batter until evenly distributed.
- Fill Muffin Tin: Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full.
- Bake: Bake for 14-16 minutes, or until the tops are set and a toothpick inserted into the brownie part (not the center) comes out with a few moist crumbs.
- Create Wells: Remove the pan from the oven and let it cool on a wire rack for 5 minutes. If the centers haven't naturally sunk, use the back of a teaspoon to gently press down into the middle of each brownie bite, creating a small well.
- Add Peanut Butter: Place the ½ cup of creamy peanut butter in a small microwave safe bowl. Microwave for 20-30 seconds until warm, creamy, and pourable. Spoon about 1 tablespoon of the melted peanut butter into the well of each brownie bite.
- Garnish and Cool: If desired, top the peanut butter with a few extra milk chocolate chips. Allow the brownie bites to cool completely in the pan before removing and serving.
Notes
- For Fudgy Brownies: Do not overmix the batter once the flour is added. Mix until just combined for the best fudgy texture.
- Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. If refrigerated, let sit at room temperature for 20 minutes before serving.
- Freezing: Freeze cooled, unfilled brownie bites in a freezer safe container for up to 3 months. Thaw, then warm slightly before creating wells and adding fresh melted peanut butter. You can also freeze the completed bites; thaw at room temperature.
- Gluten Free Option: Substitute the all purpose flour with a 1:1 gluten free baking flour blend.
- Peanut Butter Note: Standard commercial creamy peanut butter (like Jif or Skippy) works best for a smooth, stable filling. Natural peanut butter can separate when melted.