No-Bake Peanut Butter Brownie Cups (Rich, Fudgy & Creamy)
If you love the combination of chocolate and peanut butter, these No-Bake Peanut Butter Brownie Cups are about to become your new favorite dessert. They’re rich, fudgy, creamy in the center, and topped with a simple chocolate drizzle that sets perfectly in minutes — all without turning on the oven.
Ingredients
Brownie Base
- 1 cup almond flour
- ½ cup peanut butter
- ¼ cup cocoa powder
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ¼ tsp salt
Peanut Butter Filling
- ⅓ cup peanut butter
- ½ tbsp maple syrup
- ½ tbsp melted coconut oil
Chocolate Drizzle
- ¼ cup chocolate chips
- 1 tsp coconut oil
- Flaky sea salt optional
Instructions
Make the brownie dough
- In a large bowl, combine almond flour, peanut butter, cocoa powder, maple syrup, vanilla extract, and salt. Mix until smooth and fully combined. The dough should be thick, soft, and easy to press.
Make the peanut butter filling
- In a separate bowl, add peanut butter, maple syrup, and melted coconut oil. Mix until smooth and creamy. This creates a silky center that sets beautifully when chilled.
Assemble the cups
- Divide the brownie dough evenly among 6 slots in a silicone muffin pan. If using a regular muffin pan, line with muffin liners. Press the dough firmly into the bottom of each cup, creating a small well in the center using a tablespoon or your finger.
- Spoon the peanut butter filling into each well, filling almost to the top.
Chill
- Place the muffin pan in the freezer for 5–10 minutes, just until the peanut butter filling sets.
Add the chocolate drizzle
- Melt the chocolate chips and coconut oil in the microwave in 30-second intervals, stirring between rounds until smooth. Remove the cups from the freezer, take them out of the pan, and drizzle the melted chocolate over the top. Sprinkle with flaky sea salt if using.
- The drizzle will set almost instantly since the cups are cold. If needed, return to the freezer for 1 minute to fully set.