Peanut Butter Brownie Cups


  • 1 box brownie mix
  • Eggs, as needed for brownies
  • Oil, as needed for brownies
  • 1 cup smooth peanut butter
  • 1 block cream cheese (8 ounces), softened
  • 1/2 cup confectioner’s sugar
  • 1/2 stick butter, softened
  • A dash vanilla extract
  • 1 tablespoon milk


Prepare brownies according to package directions, portioning the batter into miniature muffin cups before baking. Cool baked brownies completely.

When the brownies have cooled, in a mixing bowl with a hand mixer or a stand mixer bowl fitted with a paddle attachment, beat together the peanut butter, cream cheese, confectioner’s sugar and butter until fluffy, about 2 minutes.

Add the vanilla and milk, and continue beating until smooth, about 1 minute. (If the mixture is still thick, add more milk, 1 tablespoon at a time, until smooth and fluffy).

Transfer the frosting to a zipper lock bag and push the mixture down into one corner. Cut the corner of the bag off and pipe the frosting on top of each miniature brownie. Serve.

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