Recipe - Peanut Butter Cheesecake Brownie Babies

This recipe was in Kraft's Food and Family magazine. It's easy to make and was a big hit with Jim since he's really the chocoholic in the family.

Peanut Butter Cheesecake Brownie Babies

1 pkg. (19-21 oz.) brownie mix - makes a 9x13 pan size
1 8 oz. pkg. Philly cream cheese, room temp
1/3 C. sugar
1 egg
1/4 C. peanut butter
12 t. vanilla
Optional - Cool Whip, Maraschino cherries

Preheat oven at 350°. Prepare brownies as directed on package. (My box had cake-style using 3 eggs or chewy using 2 and I made the chewy) Spoon batter into 20 paper-lined muffin cups.
Beat cream cheese, sugar, egg, peanut butter, and vanilla with mixer until blended. Spoon rounded tablespoon onto center of batter in each cup, pressing down lightly into the batter. Bake 30 minutes or until centers are set. (Check them a few minutes early. Mine were slightly overcooked) Cool.
Optional - top with Cool Whip and cherries.

I did not top these and they were very good without it. However, I did not taste the peanut butter at all. I was hoping for more of a Reese's flavor. I like the idea of doing them in the muffin cups since it was very easy for Jim to pop one in a baggie for his lunch and I may try this when I do my next regular brownies.