Chocolate Peanut Butter Cup Brownies

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Chocolate Peanut Butter Cup Brownies
Prep Time
15 min
Cook Time
25 min
13 servings
Recipe by: Denise Sawyer, Wholesome Mommy


  • 4 Eggland's Best Eggs (large)
  • 1 cup honey granules
  • 1 cup sucanat {or brown sugar}
  • 2 sticks of salted organic, pastured butter, melted
  • 1 1/4 cup cocoa
  • 2 teaspoons vanilla
  • 1/2 cup whole wheat flour {I used fresh milled flour – if using fresh milled flour use 1 cup}{you can also use all purpose flour here}
  • Miniature Peanut Butter Cups
  • 1/2 bag of peanut butter morsels
  • 3 tablespoons of heavy whipping cream


Serving Size
1 serving
25 g
  Saturated Fat
15 g
98 mg
240 mg
31 g
Dietary Fiber
4 g
7 g

Preheat oven to 300°F.

Beat the eggs until fluffy.

Sift the two sugars and add them in. Mix.

Sift in the cocoa and the flour and then add the butter and vanilla. Mix to combine.

Spoon the batter into buttered regular sized muffin tins. Fill the tins 1/3 full.

Push one miniature Peanut Butter Cup into each muffin cup.

Spoon more brownie batter over the candy, filling the muffin cups about 2/3 full.

Bake for 20 to 25 minutes.

Let them cool to room temperature and pop them out with a butter knife.

In the microwave on half power, melt the peanut butter chips with the cream in a bowl  for one


Continue cooking one minute at a time and stirring until they are melted.

Spoon the melted peanut butter chips on top of the brownies cupcakes.

Filed Under: Dessert

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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