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.

Ingredients

Brownie

• 1 18.4 oz. box chocolate brownie mix
• 3 tbsp. water
• 1/2 cup canola oil
• 2 eggs

Peanut butter mocha frosting

• 8 oz. cream cheese room temperature
• 1 1/2 cup powdered sugar
• 1/2 cup chilled whipping cream
• 2 tsp. instant coffee
• 2 tsp. coffee liqueur
• 2 tsp. pure vanilla
• 4 tbsp. creamy peanut butter

Assembly

• Brownie cups
• Peanut butter mocha frosting
• Whipped cream
• Shaved or grated chocolate
• Decorative glasses

Instructions

Brownie

Preheat oven to 325 degrees. Line a 13 by 9 inch non-stick baking pan with parchment paper. Spray lightly with butter cooking spray and set aside for later.

Beat eggs, oil, and water with a hand held mixer in a medium bowl until smooth. Stir in the brownie mix and mix until well blended. Spread the mixture into prepared pan.

Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely, then cut the brownies into your desired bite size pieces.

Peanut butter mocha frosting

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, making sure to blend well. Spoon the frosting into corner of resealable heavy-duty food-storage plastic bag with a star tip and set aside for a bit.

Assembly

I used whisky glasses and Reddi-wip when I plated this.

Place 6-8 pieces of brownie bits into bottom of the whisky glass, then pipe your desired amount of mocha frosting. Then, top with whipped cream and garnish with grated or shaved chocolate on top. Serve and enjoy!

Makes 12-16

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!