These naughty brownies are a decadently indulgent treat with or without peanut butter cups in the middle.
- Nonstick cooking spray
- 1 pkg (16.5 oz or 468 g) chocolate chip cookie dough
- 1/2 pkg (18.3 oz or 440 g) fudge brownie mix (2 cups/500 mL plus 2 tbsp/30 mL)
- 1/3 cup (75 mL) vegetable oil
- 2 tbsp (30 mL) water
- 2 eggs
- 12-24 miniature peanut butter cups (optional)
Preheat oven to 350°F (180°C). Spray the wells of a Brownie Pan with nonstick cooking spray.
Cut cookie dough evenly into 12 slices. Place in wells of pan; gently press dough down into wells.
In a Classic Batter Bowl, combine brownie mix, oil, water, and eggs.
If desired, place 1-2 peanut butter cups on top of cookie dough, pressing down gently.
Using Medium Scoop, place 1 scoop of brownie batter into each well, being sure to not overfill wells.
Bake 19-21 minutes or until brownies pull away from sides of pan.
- 12 servings of 1 brownie
Nutrients per serving:
You can bake remaining brownie mix in Small Rectangular Baker. Combine remaining brownie mix with ⅓ cup (75 mL) vegetable oil, 2 tbsp (30 mL) water and 2 eggs. Bake at 350°F (180°C) for 25 minutes.