Boxed brownies get kicked up a notch with the addition of rich, peanut flavor. These chocolate peanut butter brownie cups are 8 WW SP each (blue/purple), if you divide it into 16 (and they’re huge). They’re also rich, fudgy, and blow-your-mind delicious.
Making chocolate peanut butter brownie cups
These start with a box of brownie mix, so they’re super simple to make (and nearly impossible to mess up). Instead of following the instructions on the box, you’ll add different mix ins and adjust the bake time a bit, yielding these giant, fudgy delights that won’t sabotage your day of healthy eats. You’ll need:
- 1 box of brownie mix (18 oz)
- 1/2 cup PB2 powdered peanut butter (can use the plain, chocolate, or vanilla flavored variety)
- 5/8 cup vegetable oil
- 6 tbsp water
- 2 eggs
- (Optional) peanut butter chips, chocolate chips for topping
This recipe is really as easy as dump, mix, bake, done. Just whisk together your brownie mix and PB2 first, and in a separate bowl, mix together oil, water, eggs. Pour wet ingredients into dry, and stir it all together until your mixture is uniform and no clumps remain. Pour into prepared muffin pan (I made these using silicone baking cups, which are easy to use, clean, and don’t stick). If topping with additional chips, toss them on before baking. Bake for 30-35 min, until a toothpick comes out clean, and let cool slightly before enjoying. Store at room temperature or in the fridge for up to 4 days.
Chocolate Peanut Butter Brownie Cups
Equipment
- Mixing Bowl
- Muffin Pan
- Oven
Ingredients
- 1 box Brownie mix 18 oz box
- 1/2 cup Powdered peanut butter PB2
- 5/8 cup Vegetable oil
- 2 Eggs
- 6 tbsp Water
- Chocolate chips For topping, optional
Instructions
- Preheat oven to 350 and line muffin pan with silicone baking cups or spray well with cooking spray.
- Split batter evenly between 16 cups (top with extra chocolate chips if desired) and bake for 30-35 minutes, until toothpick comes out clean. Let cool slightly before serving. Enjoy!
