Thursday, April 22, 2010

Peanut Butter Cheesecake Brownies

Good, but not to die for. Personally, I think the cheesecake needed some more peanut butter. I'm glad I gave these a try, but still sticking with my go-to peanut butter brownies from my aunt.

Recipe from Kraft Foods


1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 egg
1/4 cup peanut butter
1/2 tsp. vanilla
1-1/2 cups thawed COOL WHIP Whipped Topping (omitted)
20 maraschino cherries (omitted)


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.


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