Peanut Butter Cup Brownies

April 22, 2015 by


Who doesn’t love the union between peanut butter and chocolate?

Admittedly this isn’t the quickest or most frugal of my recipes, but when that craving hits, this one is sure to please. With options like almond flour, whole wheat flour, and applesauce, it is healthier than the favorite store bought candy.

I’ll give you the peanut butter cup version, but just in case you are looking to make yours into a traditional brownie, I’ll show you how to do it that way, too.

Before we get baking, I’d like to give a shout out to To Simply Inspire. It was her recipe for Almond Butter Brownie Bars that inspired this recipe.

I believe I’ve kept you waiting long enough. Let’s get baking, shall we?

*Disclosure: This post includes affiliate links. You are not obligated to make any purchases, but when you do through one of my links or the Amazon search box to the right, I will make a small percentage on the sale. Thank you for supporting my site.

The Members

Chocolate layer:

1/2 cup sugar (I used brown, but use what you have)

½ cup flour – I used ¼ c. almond meal and ¼ cup whole wheat (all-purpose will work well, too)

1/4 c. cocoa powder

¼ tsp. salt (we use this brand for its health benefits)

¼ tsp. baking powder

1/2 c. applesauce (I used unsweetened, but sweetened is fine) or oil or melted butter

2 eggs

1 tsp. vanilla extract

½ cup chocolate chips (I also thought peanut butter chips would be tasty!)


Peanut Butter Layer

1 cup of peanut butter (or almond butter)

½ cup of sugar (I used brown – use what you have)

2 Tablespoons melted butter

1 egg (or you could try my Flax & Chia Egg Replacer)

½ teaspoon vanilla extract

½ teaspoon salt (we use this brand for its health benefits)

¼ teaspoon baking soda

½ cup chocolate chips


The Method

Preheat your oven to 350 degrees (unless you use a countertop convection oven like I do and then you can wait until after you have made the chocolate layer to turn your oven on).

Decide what shape you want your brownies to be. I adore my silicone baking cups and I liked how it made these look more like a peanut butter cup so I went the muffin route. If you use silicone, no greasing is needed.

If using a traditional baking dish, grease with soft butter or coconut oil. You can also use parchment paper if that’s the way you roll.

For the chocolate layer, combine sugar, flour, cocoa powder, baking powder, and salt in a mixing bowl.  Stir to combine.

To this dry mixture, add the eggs, applesauce (or oil or melted butter), and the vanilla extract. Stir until combined. (I like to use a silicone spatula like this one).

Stir in the chocolate chips and spread into your greased baking dish. I used this handy cookie scoop to transfer my chocolate layer into my silicone baking cups. One scoop was the perfect amount as I didn’t want my brownie cups to be too thick. Using this method, this recipe makes 24 cups. Alternatively, you can measure 1 Tablespoon of the brownie layer into your muffin cups or tin.

I used 12 baking cups as well as a small bar pan for mine so that I could show you both methods.

Don’t worry if your batter is very runny!

Now you’re going to create the peanut butter layer.

I use these handy stainless steel measuring cups to melt my butter on the stove. While my butter was melting, I beat the egg into my glass mixing bowl and then added vanilla, salt, baking soda, and sugar.

I then added the melted butter and measured my peanut butter into the same measuring cup as the remnants of the melted butter make the peanut butter slide out very easily.

Stir all of the ingredients until well combined and then add the chocolate chips and stir again.

I added a dollop of the peanut butter mixture on top of the chocolate layer and pressed down slightly. You can use a spatula to spread your mixture out if you prefer.

Note: this recipe was so yummy that I was very tempted to make a second batch. I decided, however, to reserve the last of my jar of peanut butter for pb&j sandwiches. While I’m sure my kids wouldn’t mind these being served for lunch, I figure serving the sandwiches would make me a more responsible mom.

That being said, go ahead and use the last of your peanut butter any way you want. I won’t judge!

Either way, this is one recipe I know you’ll love.

What do you think? Are you a fan of the peanut butter and chocolate combo?

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You might also enjoy:



The Easiest Brownies You’ll Ever Make

(w/ a Surprise Healthy Ingredient!)





One-Bowl {Healthier} Chocolate Cupcakes



This post was shared at Faith Along the WayWeekend Potluck, Teach Me Tuesday, Cornerstone ConfessionsThe SHINE Blog HopBuns In My OvenFull Plate ThursdayTasty TuesdayA Little R&R, & Party in Your PJ’s.

26 Responses to Peanut Butter Cup Brownies

  1. thebetterbaker11

    Yes oh yes please!! I am a huge fan of PB & C…these sound awesome. Pinning and printing..and hope to try soon. XO

    • Heather

      Don’t you wish you could come over and enjoy some with me? I sure do! Have a blessed day, my friend. You and yours are in my prayers.

    • Heather

      Almond flour isn’t cheap, but it’s so good for you. At least it is usually used in small amounts, right? Blessings, my friend.

  2. Jennifer | The Deliberate Mom

    Oh my goodness Heather – these look and sound so amazing. I cut all refined sugar out of my diet and this is a huge temptation. Thankfully there’s a world wide web between us lol.

    Thanks for sharing and for linking up to the #SHINEbloghop!

    Wishing you a lovely day.

  3. Miz Helen

    What a great treat, it looks awesome! Hope you have a very special Mothers Day weekend and thanks so much for sharing with Full Plate Thursday this week.
    Miz Helen

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