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Brownie-Peanut Butter Gems

Yield: 24 Prep 10 mins Start to Finish 45 mins
Brownie-Peanut Butter Gems


  • 1/2 cup  whipped cream cheese, at room temperature
  • 1/4 cup  reduced-fat peanut butter
  • 2 tablespoons  granulated sugar
  • 1 large egg
  • 24 mini paper baking cups
  • 1 stick unsalted butter, cut up
  • 4 ounces  bittersweet chocolate, finely chopped
  • 1/3 cup  granulated sugar
  • 1/4 cup  firmly packed light brown sugar
  • 1 teaspoon  pure vanilla extract
  • 2 large eggs
  • 1/3 cup  all-purpose flour
  • 1/4 teaspoon  salt
  • 1/2 cup  chopped peanuts


Make filling::

1. Beat together cream cheese, peanut butter, sugar, and egg in a large bowl on high speed until combined well; set aside.

Make brownie batter::

2. Preheat oven to 350 degree F and arrange rack in center. Line 1 (24-cup) mini muffin pan with baking cups. heat together butter and chocolate in a medium saucepan over moderately low heat, stirring until melted. Remove from heat; stir in sugars and extract until combined well. Add eggs, 1 at a time, stirring vigorously after each addition, until combined well. Add flour and salt; stir until just combined.

3. Divide batter among baking cups. Spoon filling into a small pastry bag fitted with a 1/4-inch plain tip. With tip slightly inserted into center of batter, pipe about 1 teaspoon filling into batter in each cup, allowing a small amount to show on tops. Sprinkle with nuts.

4. Bake until brownies are puffed and set, 12 to 15 minutes. Transfer pan to rack and let cool 5 minutes. Remove brownies from pan and place on rack to cool completely. (can be made ahead. Store in an airtight container, chilled, up to 2 days. Bring to room temperature before serving.) Makes 24.

Nutrition Facts

  • cal.(kcal)150,
  • Fat, total(g)11,
  • chol.(mg)42,
  • sat. fat(g)5,
  • carb.(g)12,
  • pro.(g)3,
  • sodium(mg)75,
  • Percent Daily Values are based on a 2,000 calorie diet