Why do the centers of these brownie cups fall after baking?

The recipe instructs that the centers will naturally fall as they cool, creating a perfect indentation for the warm peanut butter filling. If they do not settle on their own, you can gently tap a small hole with the back of a spoon.

How do I get the peanut butter to a pourable consistency for the filling?

You can gently heat the creamy peanut butter in a small bowl for about 45 seconds in the microwave, or in a small pan on the stove, until it becomes pourable.

Can I use different types of chocolate chips in these brownie cups?

This recipe specifically uses a combination of semi-sweet chocolate chips for the brownie base and vegan milk chocolate chips for both the batter and topping, creating a balanced flavor and texture.

What is a flax egg and why is it used in this vegan recipe?

A flax egg is a common vegan egg substitute made by combining ground flaxseed with water. It acts as a binder in baking, helping to hold the brownie cups together without using animal products.

What is the best way to store leftover Peanut Butter Brownie Cups?

Store these baked brownie cups in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for extended freshness. They can also be gently reheated if desired.

7 years ago

Peanut Butter Brownie Cups
[Vegan]

AA By: Adam Merrin and Ryan Alvarez

Author Bio

Adam and Ryan are two husbands cooking together in a small kitchen in a house... Read More

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Peanut Butter Brownie Cups [Vegan]

Dairy Free

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... Read More

Ingredients You Need for 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)

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How to Prepare Peanut Butter Brownie Cups [Vegan]

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.
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.
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.
Add the flour and baking soda, stirring just until blended.
Fold in 3/4 cup of the vegan milk chocolate chips and 1/4 cup of the semi-sweet chips, stirring gently to combine.
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.
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.
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.
While the brownies are still hot, spoon about a tablespoon of warm peanut butter into the hole on top of each brownie.
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.
Serve warm, and enjoy!