In this post, we'll show you how to make the best Peanut Butter Brownies you've ever had! Don't believe me? Go ahead and give this recipe a try. You'll be so glad you did! We take our popular Peanut Butter Brownies recipe and baked them inside a muffin tin. The result is nothing short of amazing.
These homemade brownies are made with common pantry ingredients and are baked inside a muffin tin to produce perfectly round brownies with golden brown edges all around! I thought these were delicious baked in a 9 x 13 pan, but holy wow is this genius to use a muffin pan!
Before starting this recipe, you'll want to verify that you have the following ingredients:
- All-purpose flour - The base flour which helps these brownies get their perfect texture.
- Baking powder - This will help your brownies rise a bit.
- Granulated sugar - Used to sweeten the brownies in conjunction with the light brown sugar.
- Light brown sugar - I love to use a mix of sugars for these brownies.
- salt - A tiny bit goes a long way to enhance the flavors.
- Vanilla extract - This will add a lovely flavor to the peanut butter.
- Peanut Butter - I used traditional creamy peanut butter in this recipe, but I love using chunky traditional brands. I have not used a natural stir type peanut butter in this recipe.
- Butter - You will need unsalted, melted, and cooled butter.
- Eggs - This recipe requires 2 large eggs to moisten the ingredients and help these brownies get slightly fluffy.
🍽 Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- Large Mixing bowl - to mix all the ingredients
- Wooden spoon to combine the ingredients - nothing fancy needed.
- Muffin tin/pan - We love using our silicon muffin pan because the brownies simply popped out.
- Measuring spoons & cups - Used to help measure your ingredients.
💭 Recipe Tips
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Muffin Tin Peanut Butter Brownies come out perfectly.
For this recipe, we typically use creamy, traditional peanut butter. However, in the past we have used a chunky traditional peanut butter which added a lovely texture to the brownies. I don't recommend using stir varieties of peanut butter as they may be too dry.
We love our silicone muffin pan which always yields the best results for baked treats like these peanut butter brownies. These pans allow for the baked good to essentially pop out when the bottom of the pan is pushed upwards. The brownies must be fully cooled for this to work.
If you used a metal muffin tin, you will need nonstick baking spray made with flour. The Baker's Joy brand is a preferred brand we like to use. A plastic takeout knife also works wonders in gently prying the brownies out once cooled (for at least 15 minutes). A simple and gentle runs around the inside rim is all you will need for them to pop out.
This recipe is delicious without any add-ins, but is super delish with the following ingredients mixed in or sprinkled on top.
- chocolate chips
- peanut butter chips
- chocolate chunks
- vanilla morsels
- chopped peanuts
- marshmallow swirl (1 teaspoon of marshmallow swirled on top before baking).
- hazelnut swirl - (1 teaspoon of Hazelnut spread swirled on top before baking).
If you want to store your Peanut Butter Brownies, just follow these easy steps.
Room Temperature - These brownies will last for up to 3 days when stored at room temperature in an airtight container.
Freezer Storage - These brownies freeze very well. Be sure to package in an airtight container, or zippered bag and freeze for up to 30 days. Thaw and reheat in the microwave to warm.
Follow the recipe below to make Peanut Butter Brownies. This recipe makes 12 servings, but you can adjust the recipe card for other serving sizes.
Chewy Peanut Butter Brownies
- muffin tin/pan - 12 count
- large mixing bowl
- wooden spoon
- measuring cups & spoons
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ⅔ cup white sugar
- ½ cup brown sugar
- ½ cup peanut butter crunchy or smooth
- 2 large large eggs
- ⅓ cup unsalted butter melted
- 1 teaspoon vanilla extract
- Preheat oven to 350°F
- If using a metal baking tin, spray the inside with nonstick baking spray. This will allow for the brownies to be easily removed once cooled.
- In a large bowl, thoroughly mix the peanut butter, melted butter, white sugar and brown sugar together. Slowly add in the flour, and baking powder. Add the eggs, vanilla extract, and pinch of salt. DO NOT OVER MIX! Over mixing will make fluffy cake-like brownies.
- Add two tablespoons of dough to each muffin tin space. Gently pat down the batter to create an even brownie in each space.
- Bake brownies for 15-20 minutes. They will feel soft in the center and have a golden brown edge. If you want a fudgier brownie texture bake for 15 minutes, but if you want them cake-like add a few more minutes. Bake time depends on the type of pan used, and oven variations.
- All brownies to sit for 15 minutes before removing them from the pan. A plastic knife inserted around the edges of the brownies will help them pop out.
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