Peanut Butter Brownie Cups

Ingredients

1

box Betty Crocker™ SuperMoist™ milk chocolate cake mix

1/2

cup vegetable oil

1/2

cup milk

1

egg

4

oz semisweet baking chocolate, melted

24

peanut butter creme-filled chocolate sandwich cookies

3/4

cup creamy peanut butter

Directions

• 1Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• 2In large bowl, stir together cake mix, oil, 1/4 cup of the milk and the egg until blended. Stir in melted chocolate.
• 3Dip each cookie in remaining 1/4 cup milk; place 1 cookie in each muffin cup. Spoon 1 1/2 teaspoons peanut butter onto each cookie. Spoon batter evenly into cups, covering cookie and peanut butter completely.
• 4Bake 16 to 18 minutes or until brownies are just set in center. Cool 10 minutes; remove from                               pans to cooling racks. Serve warm, if desired.
• 15 MIN Prep Time
 
• 45 MIN Total Time
 
• 24 Servings

Chocolate-Stuffed Peanut Butter Brownies

Ingredients

1 1/3

cups packed brown sugar

1/4

cup butter or margarine, melted

1/2

cup creamy peanut butter

1

teaspoon vanilla

3

eggs

1 1/2

cups Gold Medal™ all-purpose flour

3/4

teaspoon baking powder

1/4

teaspoon baking soda

1/2

teaspoon salt

36

miniature chocolate-covered peanut butter cup candies, unwrapped (from 15.6-oz bag)

1/2

cup milk chocolate chips

Directions

• 1Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
• 2In large bowl, beat brown sugar, butter, peanut butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking powder, baking soda and salt. Cut 12 of the candies into fourths (about 3/4 cup). Stir cut-up candies and chocolate chips into batter. Spread in pan.
• 3Bake 25 to 30 minutes or until golden brown. Immediately press remaining 24 candies in brownies in 4 even rows of 6 candies each. Cool completely, about 1 1/2 hours. For brownies, cut into 6 rows by 4 rows.

20 MIN Prep Time

 

2 HR 20 MIN Total Time

 

24 Servings

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