Reese’s Peanut Butter Cup Brownie Bites
I had these for the first time over a year ago at a New Year’s Eve party. I just found the little recipe note on my phone and decided to make them for cousins today. The recipe is super easy -only four ingredients! – and the brownie bites are decadent. Use any type of chocolate-flavored cake mix available. Most recipes online call for a double chocolate cake mix. I used a Devil’s food cake cake mix that I had on hand. Either would be great. Avoid a mix that has mini chocolate chips that will stick to the muffin tin.
Reese’s Peanut Butter Cup Brownie Bites
- 1 chocolate cake mix
- 2 eggs
- 1/2 cup vegetable oil
- 24-30 mini Reese’s Peanut Butter Cups, unwrapped
Preheat the oven to 350 F. Gently mix chocolate flavored cake mix, two eggs and vegetable oil. Form the dough into 1 1/2 inch balls, or smaller depending on size of mini muffin tin. Coat a nonstick mini muffin tin generously with shortening. Place the raw brownie bites into the mini muffin tins and bake for 8-10 minutes, or until the edges of the cake batter has set. Gently place a mini Reese’s peanut butter cup into the center of each baked brownie bite. Chill the brownie bites before removing from the pan. They are rather fragile when they are warm. Carefully remove cold brownie bites from the muffin tins, serve at room temperature.
Keep reading for more photos
Mix 1 box chocolate cake mix, 1/2 cup oil and 2 eggs as directed above. Generously coat mini muffin tins with shortening. Form dough into 1 1/2 inch balls. Bake 8-10 minutes at 350 F.
Dough is ready after the edges have set. Remove from oven and prepare to add Reese’s Peanut Butter Cups.
Unwrap Reece’s Peanut Butter Cups – mmmmm – how can you go wrong with a candy center.
Gently place a Reece’s Peanut Butter Cup into the center of each brownie bite. My finger looks weird. I am no hand model but I felt an action shot was necessary 🙂 – here is my important tip: chill the brownie bites to make it easier to remove them from the pan. I tried to take some of these out when they were warm and it was just a gooey mess. I placed the pan outside (around 20 degrees today) and about 20 minutes later the brownies were chilled and very easy to remove from the pan. Let the brownie bites warm to room temperature before serving – except, um, my family couldn’t wait. They are that good. Very rich I will add, so rich I could only eat 2 1/2 … maybe that is a good thing?
Will it change anything if I used muffin papers?
Nicole,
I have never done this with muffin papers. If they are high quality it should be fine – but if it is the cheap ones I would be worried that too much of the cake would stick to the paper.
Let me know how it goes!
Suzanne 🙂
i tried to make these but the middle wasn’t completely cooked :/
Oh no! All ovens are different so the time is very arbitrary. Try again!
Suzanne 🙂
Just tried these. Whoever came up with this idea is my hero. I did have to cook them for closer to 15 min but that’s not a problem. So yummmmmmy!
Baking times totally depend on where you are, the oven you are using, etc. I’m so glad they worked.
These are the best!
These came out okay. I’m not sure if it’s just the cake mix I used, but it called for water and I didn’t use it bc it wasn’t in these directions. They came out a little dry. I think next time I would use brownie mix.
Let me know if the brownie mix works better!