You can try lining the cups with little squares of parchment or tiny muffin cups. (And sometimes older muffin tins simply lose their “nonstick” abilities too.) If you prefer not to line the cups, you can grease the cups well and then lightly flour them with cocoa powder over the butter. (We use cocoa powder vs flour, so that it won’t leave a white coating all over your brownies.) The reason some brownies stick more than others is the high sugar content in the batter melts during baking and hardens into a powerful, glue-like caramel as it cools. In most cases, greasing the pan is enough to prevent sticking, but other times, taking the extra step and lining the pans with parchment or dusting with cocoa will do the trick.

I’m thrilled that you’re enjoying them!

Did you follow the brownie recipe as written, for the recommended amount of time – 15-20 minutes? Or substitute any of the ingredients? Were you cooking the brownie bites in a mini muffin tin? I’m having trouble imagining what might have gone wrong without a little more information.

Remove from the oven and immediately press a peanut butter ball into each bite. Let cool several minutes in the pan before moving to a wire rack to cool completely.