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Yummy, yummy, yummy! I typically make these as mini muffins, which is what is shown in my photos. That way they are really just brownie bites and nice for picnics or buffets, when everyone may want to sample just a little of several desserts. If making for a picnic I skip the topping, but it does look nice if you can keep them chilled until serving or top just before serving. To make them minis I use my Pampered Chef Mini Muffin Pan. You don't need as much of the filling, so what I do is use 1 (19-21oz.) pkg brownie mix for the brownie part and for the filling I use; 4 oz. cream cheese, 2 tbsp. sugar, 1 egg, 1/4 c. peanut butter, and 1/4 tsp. vanilla. When filling the brownies I use a dollop of about 1/2 tsp. I get about 5 dozen brownie bites this way. There is usually still some leftover filling so I just scoop that in muffin cups to and bake off also.
These are so moist and wonderful. I brought them to work and everyone raved!
These were decent but I wasn't crazy about them. For one thing the brownie mix I chose to use wasn't all that great, but that is certainly not this recipes fault. Secondly, when eaten warm out of the oven, the mixture of cream cheese and peanut butter was really TANGY, even my mom commented on the strange super tangy taste that it had. But, when eaten room temperature the next day that tanginess had really calmed down. Lastly, I would recommend using the whole container of cream cheese because it seemed like there wasn't exactly enough of the filling in any of the brownies. Not sure if I will make this again or not but I did enjoy trying something new.
These are so good!! I have to be in the mood for chocolate and peanut butter together usually, but these are great anytime! I had a 1lb 2oz box of brownies so I just used it all. I think I may try them next time as mini muffins just so there are more; they may last a day or two longer...Made for Everyday Holiday Tag.