1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
1 pkg. (8 oz.) Philadelphia cream cheese, softened
1/3 cup sugar
1/4 cup Planters creamy peanut butter
1/2 tsp. vanilla
1-1/2 cups thawed Cool Whipped topping
20 maraschino cherries
1) Heat oven to 350F.
2) Prepare brownie batter as directed on package. Spoon into 20 paper-lined muffin cups.
3) Beat cream cheese, sugar, egg, peanut butter, and vanilla with mixer until blended. Spoon 1 rounded tablespoon into center of batter in each cup, pressing down slightly into batter. Bake 30 minutes or until centers are set.
4) Serve topped with Cool Whip and cherries.
Not a NESTLÉ®-tested recipe.