Monday, August 3, 2009

Peanut Butter Cheesecake Brownie Babies

So, I haven't been completely void of cooking and baking since I've been away. I'm working on getting the recipe up for you guys to a Paula Deen cake that I made. It was INSANELY moist and goooood! But, I guess you'll have to settle for these, which I found in the Kraft Food & Family Magazine (love it!):

Peanut Butter Cheesecake Brownie Babies

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
20 maraschino cherries

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.

These babies were super fast to make and turned out pretty well. The only thing I would have to say is that "pressing" the peanut butter part into the inside is not as easy as it sounds.

I was in a hurry to make them, so mine didn't turn out as pretty as the picture they have. This is what theirs looks like:

This is how mine turned out after the Cool-Whip had melted: