These heavenly bite-size peanut butter brownies are easy and fun to make. The secret technique here is to use a cupcake pan, which gives them more crispy-chewy edges than a traditional square brownie. The fudgy chocolate chip-filled batter puffs up as it cooks, leaving a small crater in the middle of each one, which is then filled with warm, melted peanut butter that oozes into every nook and cranny, before being topped with semi-sweet and milk chocolate chips that slowly melt into the creamy center. This is an easy dessert to serve since the brownies are the perfect portion size with no cutting required. These luxurious baked treats are best hot and fresh from the oven, irresistibly melty and gooey. With a crunchy top and creamy center, these moist and chewy peanut butter brownies are pure peanut butter chocolate perfection.

Peanut Butter Brownie Cups [Vegan]






  • 3/4 cup granulated sugar
  • 1/4 cup unsalted vegan butter, softened
  • 1 tablespoon water
  • 1 1/3 cups (8.5 ounces) semi-sweet chocolate chips, divided
  • 1 flax egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 3/4 cup plus 1/3 cup (6.5 ounces) vegan milk chocolate chips, divided
  • 3/4 cup creamy peanut butter
  • 1 to 2 teaspoons granulated sugar (optional)


  1. Preheat oven to 350°F. Grease a 12-cupcake pan, and set aside. In a medium heatproof mixing bowl, combine the sugar, unsalted vegan butter, and water, then place the bowl over a pan of gently simmering water.
  2. Stir until the butter has melted, then add 3/4 cup (4.5 ounces) of semi-sweet chocolate chips and stir until the chocolate melts.
  3. Remove bowl from the pan of water, and allow to cool to room temperature. Once the mixture is cool enough, add the flax egg and vanilla, and stir well to combine.
  4. Add the flour and baking soda, stirring just until blended.
  5. Fold in 3/4 cup of the vegan milk chocolate chips and 1/4 cup of the semi-sweet chips, stirring gently to combine.
  6. Divide the mixture evenly between the 12 prepared cupcake cups, and bake for 13 to 15 minutes, until the tops are set and a toothpick inserted in the center of a brownie comes out slightly wet.
  7. Remove the pan from the oven, and wait for the centers of the brownies to fall, which happens as they cool. If they do not settle on their own, you can use the back of a spoon to tap a small hole in each one.
  8. Place the peanut butter in a small bowl, and heat it gently until it has a pourable consistency (you can do this in about 45 seconds in the microwave, or in a small pan on the stove if you prefer). If you are using an all-natural peanut butter, feel free to stir in 1 to 2 teaspoons of sugar if desired for a sweeter filling.
  9. While the brownies are still hot, spoon about a tablespoon of warm peanut butter into the hole on top of each brownie.
  10. In a small bowl, combine the remaining chocolate chips (1/3 cup of each), then sprinkle the mixed chips over the warm peanut butter, dividing the chips evenly between the 12 brownies.
  11. Serve warm, and enjoy!