Chocolate Peanut Butter Cream Cheese Brownies – a delicious recipe with Spray, Chocolatier Collection, Canola Oil, water, eggs, Jif. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
HEAT oven to 350u00b0F. Line 9-inch round cake pan with foil, extending foil over edge of pan. Coat with no-stick cooking spray.
2
PREPARE brownie mix according to package directions using oil, 3 tablespoons water and 1 egg. Spread into prepared pan. Prepare filling mix according to package directions using 2 tablespoons water and 1 egg. Stir in 1/4 cup chocolate mint spread. Spoon on top of brownies. Swirl with tip of knife. Bake 30 to 35 minutes or until set in center. Cool completely on wire rack.
3
REMOVE from pan by lifting edges of foil. Remove foil. Place on serving plate. Place 1/4 cup chocolate spread into decorating bag fitted with a medium star tip. Make 12 rosettes around outside edge of brownie cake. Chill 30 minutes. Cut into wedges.
626
kcal
Calories
57
g
Fat
7
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: Crisco Original No-Stick Cooking Spray, 1 package Pillsbury Chocolatier Collection Cheesecake Swirl Flavored Premium Brownie Mix, 1/3 cup Crisco Pure Canola Oil, 5 tablespoons water divided, and more.
Yes, Chocolate Peanut Butter Cream Cheese Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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