Peanut Butter Brownie Cups
1 large egg
6 miniature sugar free chocolate-covered peanut butter cups, unwrapped
1 (12.35 oz.) package
3 tablespoons water
HEAT oven to 350°F. Coat the inside of 6 muffin cups with no-stick cooking spray.
PREPARE brownie mix according to package directions using oil, water and egg. Divide batter evenly into prepared muffin cups. Press 1 peanut butter cup into center of each cupcake.
BAKE 29 to 31 minutes or until set. Cool completely in pan on wire rack. Run a knife around outside edge of cupcakes, touching bottom of pan to release.
Serving Size (1 brownie cup), Calories 350 (Calories from Fat 170), Total Fat 19g (Saturated Fat 3g, Trans Fat g), Cholesterol mg, Sodium 210mg, Total Carbohydrate 52g (Dietary Fiber 3g, Sugars 16g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.