I’m sharing Chocolate Peanut Butter Bites, a quick Valentine’s Day fudge brownie recipe with a peanut butter filling that comes together in under 30 minutes.

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I made these CHOCOLATE PEANUT BUTTER BROWNIE BITES because I wanted something quick for Valentine’s Day that still felt a bit fancy. They come together in under 30 minutes and are seriously fudgy, with a surprise creamy peanut butter center that melts when you bite in.

Rich cocoa from unsweetened cocoa powder gives them that deep chocolate note while creamy peanut butter hides inside, ready to ooze. Think of it as a cross between a Brownie With Peanut Butter and classic Chocolate Peanut Butter Bites, but smaller and dangerously easy.

Try one warm and you wont stop wondering why you waited so long.

Ingredients

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Unsalted butter: Adds rich fat and moisture, mostly saturated fat, not exactly healthy.
Granulated sugar: Sweet carbohydrate that spikes energy fast, no fiber or protein.
Eggs: Provide protein, structure and moisture, they also add richness and some fat.
Unsweetened cocoa powder: Bitter-chocolate flavor, low sugar, contains antioxidants and some fiber.
Creamy peanut butter: Offers protein and healthy fats, adds saltiness and nutty sweetness.
Powdered sugar (for filling): Smooth sweetener, makes filling creamy, adds lots of simple carbs.

Ingredient Quantities

1/2 cup (115 g) unsalted butter, melted

1 cup (200 g) granulated sugar

2 large eggs

1 tsp vanilla extract

1/3 cup (35 g) unsweetened cocoa powder

1/2 cup (65 g) all-purpose flour

1/4 tsp fine salt

1/2 cup (125 g) creamy peanut butter (smooth)

1/2 cup (60 g) powdered sugar (confectioners)

2 tbsp (28 g) unsalted butter, softened

1/2 tsp vanilla extract (for filling)

flaky sea salt or mini chocolate chips for topping, optional

How to Make this

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1. Preheat oven to 350°F (175°C) and grease a mini muffin tin or line it with paper liners, you’ll want each cup about 2/3 full when you fill them.

2. Make the brownie batter: whisk together 1/2 cup melted unsalted butter and 1 cup granulated sugar until mostly combined, then stir in 2 large eggs and 1 tsp vanilla extract.

3. Add 1/3 cup unsweetened cocoa powder, 1/2 cup all purpose flour and 1/4 tsp fine salt; fold until just combined, dont overmix or the brownies will get cakey.

4. Make the peanut butter filling: beat 1/2 cup creamy peanut butter, 1/2 cup powdered sugar, 2 tbsp softened unsalted butter and 1/2 tsp vanilla extract until smooth; if its too stiff warm it 5 to 10 seconds in the microwave.

5. Spoon about a teaspoon to a tablespoon of brownie batter into each mini cup (enough to cover the bottom), depending on how big your tin is.

6. Add a small dollop of the peanut butter mixture in the center of each cup, then cover with another spoon of batter so the filling is sealed inside. you want them covered so peanut butter doesnt leak out.

7. Bake for about 10 to 12 minutes for mini bites (18 to 20 minutes for regular muffin-size), until edges look set and a toothpick comes out with a few moist crumbs but not raw batter.

8. Cool in the pan 5 to 10 minutes, then run a small knife around each cup and transfer to a wire rack to cool completely so the filling firms up. resist the urge to dig in right away, they’ll be fudgiest after cooling.

9. While warm press a few mini chocolate chips on top or sprinkle flaky sea salt for contrast, its a tiny trick that makes them taste pro.

10. Store in an airtight container at room temp for up to 3 days or refrigerate to keep them firmer, reheat for 10 seconds in the microwave if you want the filling gooey again.

Equipment Needed

1. Oven (set to 350°F)
2. Mini muffin tin (or a regular muffin tin if you prefer) and paper liners
3. 2 mixing bowls, one large and one small
4. Whisk and a rubber spatula
5. Measuring cups and spoons
6. Small spoon or 1-teaspoon cookie scoop for dolloping batter and filling
7. Hand mixer or a sturdy fork for the peanut butter filling
8. Wire cooling rack and a small knife to loosen the bites from the tin

FAQ

Q: How do I know when the brownie bites are done? A: Theyre done when the edges look set and the center still looks slightly glossy, not wet. For mini muffin sized bites bake about 9 to 12 minutes at 350 F (180 C); for regular muffins expect 16 to 20 minutes. A toothpick should come out with a few moist crumbs, not raw batter.

Q: My peanut butter filling sank into the brownies, how do I stop that? A: Make the filling a bit firmer by adding more powdered sugar, or chill it until slightly stiff before adding. Spoon or pipe small chilled dollops onto slightly cooled brownies and press gently so they sit on top. You can also bake the base a minute or two longer so it holds the filling better.

Q: Can I use natural or crunchy peanut butter instead of creamy? A: Yes, but natural peanut butter is thinner and may make the filling runnier unless you add more powdered sugar. Crunchy works fine but gives a different texture. For best results use a creamy, stable peanut butter or adjust powdered sugar to get a firmer filling.

Q: Want them fudgy instead of cakey, what should I change? A: Dont overmix the batter, use fully melted butter, and watch baking time closely; underbake just a touch so centers stay gooey. You can also reduce the flour by a tablespoon or add an extra tablespoon of melted butter for more chew.

Q: Can I make these ahead or freeze them? A: Yes. Store at room temp in an airtight container for up to 2 days, in the fridge for up to 1 week. Freeze cooled bites in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temp or zap for 6 to 10 seconds in the microwave to warm.

Q: Any quick tips or topping ideas to make them better? A: Press a few mini chocolate chips or flaky sea salt on top right after filling, or drizzle melted chocolate. Use room temperature eggs, sift cocoa for a smoother batter, and grease or line your pan so bites come out clean. If you want prettier tops, chill the bites for 10 minutes before adding toppings.

CHOCOLATE PEANUT BUTTER BROWNIE BITES Recipe Substitutions and Variations

Unsalted butter, melted (1/2 cup): swap with equal amount melted coconut oil (same volume, gives a slight coconut note and firms up if chilled) or with equal neutral oil like canola or vegetable oil; if using salted butter instead, drop a pinch of added salt.
Granulated sugar (1 cup): use light brown sugar 1:1 for a moister, fudgier bite, or coconut sugar 1:1 for a deeper caramel note; if you want liquid sweetener try 3/4 cup honey or maple syrup but cut other liquids by about 3 tablespoons.
All-purpose flour (1/2 cup): replace with a cup for cup gluten free flour blend (same amount) for GF baking, or try 3/4 cup almond flour for a nuttier, denser texture but expect a slightly different crumb and a bit more moisture.
Creamy peanut butter (1/2 cup): swap 1:1 with almond butter, cashew butter, or sunflower seed butter for a nut free option; if your nut butter is the natural oily kind, stir well before measuring.

Pro Tips

1) Chill the peanut butter filling a little if it feels too loose, or warm it for just a few seconds if it’s rock hard. Getting it to a spreadable but not pourable texture saves you from oozy leaks later, trust me.

2) Use a small scoop or a zip top bag with the tiniest corner snipped to put the filling in. It’s way less messy than spooning and you can seal the filling under the top layer of batter without poking holes.

3) Don’t overmix the batter, even if it looks a little streaky. Overmixing = cakey brownies, and you want fudgy texture, so fold gently and quit while it’s still lumpy.

4) Let the bites cool enough so the centers set, but reheat briefly if you want that molten middle again. Also popping them in the fridge for a few minutes after cooling firms the filling up if you need to stack or pack them.

5) Add contrast: a tiny sprinkle of flaky sea salt or a couple chocolate chips while they’re still warm lifts the flavor. It’s a small detail but makes them taste way more professional.

CHOCOLATE PEANUT BUTTER BROWNIE BITES Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m sharing Chocolate Peanut Butter Bites, a quick Valentine's Day fudge brownie recipe with a peanut butter filling that comes together in under 30 minutes.

Servings

servings

Calories

269

kcal

Equipment: 1. Oven (set to 350°F)
2. Mini muffin tin (or a regular muffin tin if you prefer) and paper liners
3. 2 mixing bowls, one large and one small
4. Whisk and a rubber spatula
5. Measuring cups and spoons
6. Small spoon or 1-teaspoon cookie scoop for dolloping batter and filling
7. Hand mixer or a sturdy fork for the peanut butter filling
8. Wire cooling rack and a small knife to loosen the bites from the tin

Ingredients

1/2 cup (115 g) unsalted butter, melted
1 cup (200 g) granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup (35 g) unsweetened cocoa powder
1/2 cup (65 g) all-purpose flour
1/4 tsp fine salt
1/2 cup (125 g) creamy peanut butter (smooth)
1/2 cup (60 g) powdered sugar (confectioners)
2 tbsp (28 g) unsalted butter, softened
1/2 tsp vanilla extract (for filling)
flaky sea salt or mini chocolate chips for topping, optional

Directions

Preheat oven to 350°F (175°C) and grease a mini muffin tin or line it with paper liners, you'll want each cup about 2/3 full when you fill them.
Make the brownie batter: whisk together 1/2 cup melted unsalted butter and 1 cup granulated sugar until mostly combined, then stir in 2 large eggs and 1 tsp vanilla extract.
Add 1/3 cup unsweetened cocoa powder, 1/2 cup all purpose flour and 1/4 tsp fine salt; fold until just combined, dont overmix or the brownies will get cakey.
Make the peanut butter filling: beat 1/2 cup creamy peanut butter, 1/2 cup powdered sugar, 2 tbsp softened unsalted butter and 1/2 tsp vanilla extract until smooth; if its too stiff warm it 5 to 10 seconds in the microwave.
Spoon about a teaspoon to a tablespoon of brownie batter into each mini cup (enough to cover the bottom), depending on how big your tin is.
Add a small dollop of the peanut butter mixture in the center of each cup, then cover with another spoon of batter so the filling is sealed inside. you want them covered so peanut butter doesnt leak out.
Bake for about 10 to 12 minutes for mini bites (18 to 20 minutes for regular muffin-size), until edges look set and a toothpick comes out with a few moist crumbs but not raw batter.
Cool in the pan 5 to 10 minutes, then run a small knife around each cup and transfer to a wire rack to cool completely so the filling firms up. resist the urge to dig in right away, they'll be fudgiest after cooling.
While warm press a few mini chocolate chips on top or sprinkle flaky sea salt for contrast, its a tiny trick that makes them taste pro.
Store in an airtight container at room temp for up to 3 days or refrigerate to keep them firmer, reheat for 10 seconds in the microwave if you want the filling gooey again.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.