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Peanut Butter Cheesecake Brownie Babies

Peanut Butter Cheesecake Brownie Babies recipe
photo by:kraft
Spoon brownie batter into 20 muffin cups. Add sweetened cream cheese and peanut butter. Await emergence of scrumptious PB cheesecake brownies from oven.
20 min
50 min
20 servings
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Love it! Very easy to make and tastes great!
I made them as mini cupcakes and baked them for 15 minutes. They were great for children.
Very good -- we tried them while still warm, and they weren't as good then as they were the next day. We tried them 3 ways - plain, with cool whip, and with buttercream frosting from a can. Definitely liked them best with the frosting. It really added something to the peanut butter flavor. I have a very similar recipe I make without the peanut butter (but same cream cheese mixture) -- that recipe just calls for a 9x13 pan (I think you could easily convert this cupcake recipe to the pan and it would be just as good, if not better). Also, I swirled the pb mix into the brownies, but I would try piping it in like other reviewers mentioned -- it bakes up a little crusty when some shows on top.
Delicious--my new "staple" for gatherings or baking requests from school!
Can't go wrong with brownies and peanut butter. However, recipe was confusing as the picture and the word "babies" made me think I neede to use mini muffin cups, but I had a lot of extra batter left over. Guess recipe could have been a little more clear.
I followed the recipe exactly and they came out perfectly. I used foil cupcake liners and they were easy to remove. next time I'll swirl the brownie and cheesecake batter together before baking. If you use the correct size brownie mix there is enough for 20 regular size cupcakes. The 'babies' in the title is confusing. I didn't bother with cool whip or a cherry - they didn't need it. Got rave reviews from everyone!
these were a hit at my BBQ on mothers day! I have made marble bars and never though about adding peanutbutter. I always add a little extra water to the brownie mix and there was plenty to go in 20 reg(not mini) muffin cups.(im not sure where people are getting that there isn't enough)You only fill the cups half way or it will overflow.(i use a messured scoop like i use with my cupcakes) and than spoon in your cream cheese mixture(and you do spoon in a big heaping of it. and i take a tooth pick and swirl around to give it a little of a marble look.I did use nonstick spray on the papercups. and than i only baked for about 22 mins(mine would have been way over baked if i baked 30 mins). I know some people left off the cool whip and cherry but i think that is the specail part of what makes them look so pretty. They were all eaten before i knew it!!!
My brownie mix would not make 20 so I had a lot of filling left over. They tasted great though and I will make these again, tweaking it to only make 12.
Did not use the Cool Whip or Cherries and kept it simple, tasted just as good!
It said "Brownie Babies" so I thought it was to be made in mini muffin pans. There would be way too much batter for 20 mini muffins. So I did it in regular size and it actually made 12. Plan to serve them tomorrw at church.
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