Peanut Butter Cheesecake Filled Brownies

I came across this dessert at a family function. My husband's cousin had made these brownies that had a cream cheese filling that were amazing. I decided to tweak them and here's what you get!

You will need :

1 box of brownie mix-
any ingredient called for on the box, usually vegetable oil, water and eggs. See package for details.

For Filling :
1 8oz package of Cream Cheese softened
1/3 cup Peanut Butter
1/3 cup powedered sugar

For Frosting :
1 container of cream cheese frosting.
1/4 cup Peanut Butter


Prepare Brownie mix as box suggests.

Prepare Filling :
Combine Cream cheese, peanut butter and powdered sugar with hand mixer until smooth.

Prepare Frosting :
Combine cream cheese frosting and 1/4 peanut Butter until smooth.

Spray or line a muffin pan. ( I prefer to use the new silacone muffin trays )

Pour the brownie batter approximatly 1/3rd of the way full for each muffin.
Add 1 teaspoon of filling mixture to the center of each muffin.
Pour remaining batter into muffin pan, filling only 3/4th of the way full for each muffin.

Follow box instructions for baking time. In my experiences I have had the same baking time for any brand of brownies I have used. Approximatly 25 minutes at 350.

Let muffins cool on a clean towel. Its much easier to flip your muffin pan onto a clean towel to let them cool. It prevents sticking and avoids ridges in the muffin tops from a cooling rack.

One the muffins are cool you can frost them.

Heres a great frosting tip to save time and mess.
What you will need is

1- 1 gallon sized Zip Lock bag.
1- Pastry tip- any kind will do but the ones with the larger openings are suggested.
Cut the corner of the zip lock bag and insert pastry tip for an instant pastry bag.
Fill the bag and presto! Instant pastry bag. You dont have to use a pastry tip, I like it for consistancy and to prevent the bag from ripping while piping.