Peanut butter cups are my all time favorite junk food, I’m pretty stoked about trying one of these bad boys tonight that pairs the same flavor combination of peanut butter and chocolate. They by no means look professional, but I had fun making them and piping the pb frosting out.
We’re taking these to share with our friends tonight, they’ll be putting ribs on the bbq! Yummy! I’m making a couple other items to take along too…it’s a fun day in the kitchen.
- 1 box brownie mix (used guiltless brownie mix)
- Eggs, as needed for brownies (mine called for yogurt only)
- Oil, as needed for brownies (ditto)
- 1 cup smooth peanut butter
- 1 8-ounce block cream cheese, softened (used reduced fat)
- 1/2 cup confectioner’s sugar
- 1/2 stick butter, softened (omitted)
- A dash vanilla extract
- 1 tablespoon milk
Prepare brownies according to package directions, portioning the batter into miniature muffin cups before baking. (I used standard muffin cups, my batter made 10.) Cool baked brownies completely.
When the brownies have cooled, in a mixing bowl with a hand mixer or a stand mixer bowl fitted with a paddle attachment, beat together the peanut butter, cream cheese, confectioner’s sugar and butter until fluffy, about 2 minutes.
Add the vanilla and milk, and continue beating until smooth, about 1 minute. (If the mixture is still thick, add more milk, 1 tablespoon at a time, until smooth and fluffy). Transfer the frosting to a zipper lock bag and push the mixture down into one corner. Cut the corner of the bag off or use a decorating tool.
Pipe the frosting on top of each miniature brownie. Serve.
Recipe courtesy of Rachael Ray