Peanut Butter Cheesecake Brownie Babies

The Spring issue of What’s Cooking recipe magazine from Kraft arrived in my mailbox a few weeks ago. If you’re a peanut butter, chocolate and cheesecake fan, you’ll love the easy recipe for these individual “brownie cupcakes”.


Image from What's Cooking magazine

Peanut Butter Cheesecake Brownie Babies

(Makes 12)

1 pkg (450 g) brownie mix
175 g (3/4 of a 250 g pkg) cream cheese, softened
1/4 cup smooth peanut butter
2 tablespoons sugar
1 cup thawed Cool Whip topping
12 maraschino cherries

Heat oven to 350F. Prepare brownie batter as directed on the package. Spoon into 12 paper-lined muffin cups.

Beat cream cheese, peanut butter and sugar with mixer until lended. Spoon 1 rounded tablespoon into centre of batter in each cup, pressing lightly into batter.

Bake until centres are set, about 25 minutes. Cool.

Serve topped with whipped topping and cherries.

Recipe Source: What’s Cooking (Kraft)

If you click on the above link for What’s Cooking, you will find recipes from past issues of this food and recipe magazine.


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