My house has a pretty decent sized pantry. It’s both a curse and a blessing. I buy lots of stuff and usually forget about them. I’ve decided to organize it once a month. I don’t want things to expire on me! Since it was that time of the month, I was rummaging around my pantry and found a box of brownie mix.
I like box mixes but only for a base. I’m always experimenting with different ingredients to spice it up. This recipe turned out delicious! Especially the peanut butter frosting. My son begged to eat the frosting by itself! I got this frosting idea from the HERSHEY’S Recipe Collection cookbook. I added the coffee liqueur and peanut butter to make it stand out.
Making the brownie cups
- 1 box Betty Crocker Milk Chocolate Brownie Mix (18.4 oz)
- 3 tbs water
- 1/2 cup canola oil
- 2 eggs
Preheat oven to 325 degrees. Line 12 muffin cups (21/2 inches in diameter) with foil baking cups. Spray baking cups with butter cooking spray. Set aside.
Sift the brownie mix. The easiest way to sift the brownie mix is to dump it into a fine meshed strainer over a mixing bowl—holding the handle with one hand and tapping the strainer gently with the other.
Once done with sifting, stir brownie mix, water, oil, and egg in a medium bowl until well blended. Use a scoop to fill the muffin cups equally.
Bake for 20-25 minutes or until wooden toothpick inserted in center comes out clean. Remove muffins from pan to wire rack. Cool completely. Once cooled, slowly remove foil cup from the brownie.
Peanut butter mocha frosting
- 4 oz cream cheese room temperature
- 3/4 cup powdered sugar
- 1/4 cup chilled whipping cream
- 1 tsp instant coffee
- 1 tsp coffee liqueur
- 2 tbs creamy peanut butter
You can use the frosting for many other sweets such as cupcakes or cinnamon rolls.
Beat whipping cream and instant coffee in a bowl until stiff. In another bowl, beat cream cheese, peanut butter, vanilla, coffee liqueur, and powdered sugar until blended and smooth. Slowly fold the whipped cream mixture into cream cheese mixture. Blend well. It’s okay if it’s a bit runny.
Assembling the dessert
- Brownie cups
- Peanut butter mocha frosting
- Whipped cream
- Cocoa powder (for garnish)
- Decorative glasses
I used martini glasses and Reddi-wip when I plated this.
Put peanut butter cream cheese mixture on the bottom of each martini glass (1 1/2 tbs each). Use back of spoon to spread frosting in a flower like pattern. Break brownies into bite size pieces and place them on top of the frosting. Top each brownie mixture with ready whip. Sprinkle cocoa powder top of whipped cream.
Another option to plate this is to frost the brownie with the peanut frosting like a cupcake.