• 45minutes
  • 430calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB1, B2, B3, B12, H, D, E
MineralsFluorine, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 19 7/8 ounces fudge brownie mix

  2. 1/4 cup water

  3. 1/2 cup oil

  4. 3 eggs

  5. 10 ounces peanut butter chips

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees (or 8x8" pan temperature listed on box). Place 12 cupcake liners in a cupcake pan.

  2. Mix brownies according to "cake-like" option listed on box.

  3. Fill each cupcake liner halfway with batter.

  4. Sprinkle half of the chips in the 12 cupcake liners.

  5. Fill liners with the remainder of the batter which should bring them almost to half-full.

  6. Sprinkle other half of the chips over the top.

  7. Bake for 40 minutes, until a toothpick or tester comes out clean.

  8. Cool on a wire rack and store cooled cupcakes in a ziploc bag or airtight container.

  9. You may use another variety of chips or even mini marshmallows or finely chopped nuts.


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