Brownie Nut Butter Cups

Vegan Brownie Nut Butter Cups

We’ve taken a look at the best thing ever (also known as peanut butter cups) and gone one step further, replacing the chocolate candy bottom with a mini brownie. You’ll realize what a brilliant idea it was when you get your fingers on (and sink your teeth into) the resulting chewy, super rich goodness! Recipe and photo from Vegan Finger Foods: More Than 100 Crowd-Pleasing Recipes for Bite-Size Eats Everyone Will Love by Celine Steen and Tamasin Noyes. Published by Fair Winds Press @2014. Reprinted by permission.

Brownie Nut Butter Cups
Recipe type: Dessert
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 34
We’ve taken a look at the best thing ever (also known as peanut butter cups) and gone one step further, replacing the chocolate candy bottom with a mini brownie.
For the brownies
  • Nonstick cooking spray
  • 4 ounces vegan chocolate, chopped
  • 3 tablespoons solid coconut oil
  • 1⁄2 cup blended soft silken tofu or plain vegan yogurt
  • 1 cup light brown sugar (not packed)
  • 1⁄2 teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 1 1⁄4 cups whole wheat pastry flour
For the filling
  • 3⁄4 cup creamy natural almond or peanut butter, at room temperature
  • 3 tablespoons powdered sugar
  • Pinch fine sea salt
  • 2 ounces vegan chocolate, chopped
  1. To make the brownies: Preheat the oven to 350°F. Lightly coat thirty-four cups of two mini muffin pans with cooking spray.
  2. Place the chocolate and oil in a microwave-safe bowl, and heat in 1-minute increments, until the chocolate is melted and can be easily stirred. (Alternatively, place the chocolate and oil in a small saucepan and slowly warm over low heat until melted.)
  3. In a medium-size bowl, combine the melted chocolate with the tofu, brown sugar, salt, and vanilla. Sift the flour on top, and stir until well combined.
  4. Place about 21⁄2 teaspoons brownie batter per cup, filling each cup two-thirds full.
  5. Bake for 12 minutes. The brownies will look a little wet, and will slightly collapse while cooling; this will create the indentation for the filling. If your brownies don’t collapse within a few minutes, use the curved back of a 1⁄2 teaspoon to indent.
  6. Let cool in the pans on a wire rack, then refrigerate for 45 minutes, to easily remove from the pans. In the meantime, prepare the filling.
  7. To make the filling: Combine the nut butter with the powdered sugar and salt in a small bowl. If your nut butter is on the thin side, add a little extra powdered sugar to thicken. Set aside.
  8. Remove the chilled cups from the pans, and place 1 teaspoon filling per indentation. Sprinkle a tiny handful of chocolate on top, pressing down slightly. Serve chilled. Leftovers may be stored in an airtight container in the refrigerator for up to 1 week.

Vegan Brownie Nut Butter Cups recipe

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1 Comment

  • Reply
    April 6, 2016 at 11:39 am

    These look amazing!! Any idea if almond flour would work in place of the whole wheat pastry flour??

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