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Buckeye Brownie Cups

Oxmoor House

Hands-on time 37 mins
Total time 2 hrs, 17 mins
Yield 32 pieces
Everything you love in the popular candy bar cups comes together in a decadent cookie. Keep leftover ganache in the refrigerator and use as a topping for ice cream or cake.


  • 32 miniature paper baking cups
  • 1 cup semisweet chocolate morsels, divided
  • 1/2 cup butter
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup firmly packed brown sugar
  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 cup powdered sugar
  • 1/2 cup creamy peanut butter
  • 2 tablespoons butter, softened
  • 1/4 cup heavy cream

How to Make It

  1. Preheat oven to 350°. Place paper baking cups in miniature muffin pans. Microwave 1/2 cup chocolate morsels and 1/2 cup butter in a microwave-safe bowl at HIGH 1 to 2 minutes or until butter melts, stirring after 1 minute. Stir until chocolate melts. Whisk in 1/2 tsp. vanilla and next 3 ingredients.

  2. Combine flour and baking powder; gradually stir into chocolate mixture. Using a small scoop, place 1 level Tbsp. batter in each baking cup. Bake at 350° for 15 minutes. Let cool in pans 5 minutes. Remove from pans to wire racks, and cool completely (about 20 minutes).

  3. Meanwhile, combine powdered sugar, peanut butter, 2 Tbsp. softened butter, and remaining 1 tsp. vanilla in a medium bowl; beat at medium speed with an electric mixer until smooth.

  4. Roll peanut butter mixture by teaspoonfuls into 32 balls. Press 1 ball into top of each brownie, flattening slightly.

  5. Place remaining 1/2 cup chocolate morsels in a medium bowl. Microwave cream in a 1-cup glass measuring cup at HIGH 1 minute. Pour cream over chocolate morsels; stir until smooth. Let cool until slightly thickened. Spread 1 to 2 tsp. chocolate mixture over peanut butter and brownie, spreading almost to edges of baking cup. Let cool 1 hour or until set.

2012 Christmas with Southern Living