Desserts

Peanut Butter Cheesecake Brownie Babies

Peanut Butter Cheesecake Brownie Babies recipe

photo by:

kraft

These were super yummy! I added extra pnut butter and sprayed the cupcake liners as others had suggested. I also chose to Frosten them with chocolate frosting as opposed ...read more

posted by

Pamsicle

on 2/27/2012

time

prep:

20 min

total:

50 min

servings

total:

20 servings

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What You Need

pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/3

cup sugar

egg

1/4

cup PLANTERS Creamy Peanut Butter

1/2

tsp. vanilla

1-1/2

cups thawed COOL WHIP Whipped Topping

maraschino cherries

Make It

HEAT oven to 350ºF.

PREPARE brownie batter as directed on package. Spoon into 20 paper-lined muffin cups.

BEAT cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing down slightly into batter. Bake 30 min. or until centers are set. Cool.

SERVE topped with COOL WHIP and cherries.

Kraft Kitchens Tips

Variation

Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

Cheesecake Brownie Babies

Prepare as directed, omitting peanut butter.

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Pamsicle

posted:2/27/2012

These were super yummy! I added extra pnut butter and sprayed the cupcake liners as others had suggested. I also chose to Frosten them with chocolate frosting as opposed to the cool whip. Def a re-make in the future!

Aviator3

posted:12/15/2011

A favorite in our household! Have made them for birthdays and potlucks - a hit at both!!! Super easy to take along especially if you don't top w/ cool whip!

a cook

posted:8/20/2011

A perfectly rich mixture of chocolate and peanut butter

webbmommy

posted:3/18/2011

I made these for the first time tonight. It was my husband's birthday and he wanted brownies, but I wanted to make them more special than just boxed brownie mix. I read the reviews and made 18 cupcakes, not 20. I also decided to double the peanut butter that the recipe calls for. Plus I swirled the peanut butter into the batter a bit as well. These were phenomenal!!!!! I will definitely be making these again!

rosiecheex

posted:1/28/2011

I made these for my kids after a day in the snow and they loved them. they didn't have a huge peanut butter taste which was fine with me. I had a hard time pressing down the PB mixture so my first batch looked nothing like the picture and also it took a lot longer to cook , I think it was because the PB mixture was on top. My next batch came out much better because I swirled the PB mixture and it took the 30 mins to cook them. I would make these again without the peanut butter.

pilotbaby

posted:12/23/2010

These were a big hit when I made them! Delicious! Easy to make.

kimgannon

posted:12/8/2010

Good. I made them for a friend who loves BP and brownies. Left off the top. If you have as hard a time "spooning in" as I do - scooping batter into a zip-lock then cutting one end to pipe the batter into the middle works well.

wintermom9597

posted:5/26/2010

Made these for a competition at work and they were well received! I used more peanut butter and less cream cheese, as mentioned in previous reviews, and topped them with a whipped chocolate frosting instead of the whipped cream. I would decrease the baking time a bit - I did mine for 26 minutes, and 24-25 would have been plenty.

loveofjoe11

posted:4/22/2010

I thought the cheesecake needed some more peanut butter.

berniceewa