Makes 18 cupcakes size brownies
1 box brownie mix (I use the fudgy kind), made without nuts
1/3 cup smooth peanut butter
1-1/2 ounces soft tofutti cream cheese or dairy cream cheese
1 large egg
1/4 cup sugar
Prepare the brownie batter according to package instructions and set aside.
Line 18 to 20 cups of a standard muffin tin with bake cups. Combine peanut butter, cream cheese, egg and sugar in a medium-size bowl and beat them with an electric mixer until evenly blended. The texture should be like whipped peanut butter. If it’s not stiff enough, add a little extra peanut butter.
Fill each muffin cup about halfway with brownie batter. Spoon about 2 teaspoons of peanut butter filling into the center, pushing it down slightly into the batter. Cover the filling with another spoonful of batter, making sure that the cups are no more than about two thirds to three quarters full.
Bake for 15 to 17 minutes, just until set and cracked on top. Then transfer the pans to a wire rack and cool for 30 minutes. The center will sink a bit. Remove from pan and serve.