1. Preheat oven to 350°F. Spray 8-inch square pan with cooking spray.
2. Beat cream cheese, peanut butter, sugar, 1 egg and vanilla in a medium bowl with an electric mixer on low speed until blended and smooth.
3. Stir together brownie mix, oil, 2 eggs and water in medium bowl until blended, about 50 strokes. Pour half of the brownie batter into pan. Dollop cream cheese mixture evenly over batter and use the back of a spoon to gently smooth into an even layer.
4. Pour remaining brownie batter evenly over cream cheese layer. Press peanut butter cups into top layer. Bake 35 to 40 minutes until center is just set. Cool on wire rack 1 hour. Refrigerate 4 hours, cut and serve.
- 16 mg Calcium
- 27 g Carbohydrate
- 263 Cholesterol
- 145 mg Sodium
- 4 g Protein
- 5 g Saturated Fat
- 19 g Sugars
- 1 g Dietary Fiber
Shop Ingredients
Nutritional Information
- 16 mg Calcium
- 27 g Carbohydrate
- 263 Cholesterol
- 145 mg Sodium
- 4 g Protein
- 5 g Saturated Fat
- 19 g Sugars
- 1 g Dietary Fiber
Directions
1. Preheat oven to 350°F. Spray 8-inch square pan with cooking spray.
2. Beat cream cheese, peanut butter, sugar, 1 egg and vanilla in a medium bowl with an electric mixer on low speed until blended and smooth.
3. Stir together brownie mix, oil, 2 eggs and water in medium bowl until blended, about 50 strokes. Pour half of the brownie batter into pan. Dollop cream cheese mixture evenly over batter and use the back of a spoon to gently smooth into an even layer.
4. Pour remaining brownie batter evenly over cream cheese layer. Press peanut butter cups into top layer. Bake 35 to 40 minutes until center is just set. Cool on wire rack 1 hour. Refrigerate 4 hours, cut and serve.