Peanut Butter Brownie Cups
Tuesday, September 15, 2009
Serves for 4-6
Ingredients:
Prepare brownies according to package directions, portioning the batter into miniature muffin cups before baking. 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 and pipe the frosting on top of each miniature brownie. Serve.
(from Rachel Ray)
Ingredients:
- 1 box brownie mix
- Eggs, as needed for brownies
- Oil, as needed for brownies
- 1 cup smooth peanut butter
- 1 block cream cheese (8 ounces), softened
- 1/2 cup confectioner’s sugar
- 1/2 stick butter, softened
- A dash vanilla extract
- 1 tablespoon milk
Prepare brownies according to package directions, portioning the batter into miniature muffin cups before baking. 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 and pipe the frosting on top of each miniature brownie. Serve.
(from Rachel Ray)
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