Peanut butter upside down cake

 

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible! 

Traditional upside down cake is made by creating a butter and brown sugar sauce in a cast iron skillet, laying pineapple rings and cherries in the sauce, and then pouring cake batter on top. When the cake cooks, the sauce caramelizes at the bottom. After it finishes cooking, the cake is flipped upside down so the caramelized fruit is on top and the sauce soaks into the rest of the cake. 

This peanut butter upside down cake is the same concept EXCEPT I used bananas instead of pineapple, and the base is a super moist peanut butter cake.

Anyone can make this recipe because it doesn’t require any special equipment—just 2 bowls for mixing and a cast iron skillet. 

It's important to use traditional creamy peanut butter as opposed to natural peanut butter. Natural peanut butter is more heavy and oily and will weigh down the cake. For substitutions, you can us any nut or seed butter as long as it’s creamy and no-stir.

I only use Challenge unsalted butter for this cake. Challenge butter is churned daily from the freshest 100% real pasteurized sweet cream. There are no hormones, additives, or fillers. 

It can be hard to tell if the cake is all the way baked through. I always use a thermometer to check the internal temperature of the cake. It should be between 205 to 210 degrees Fahrenheit. If you don't own a thermometer, I highly recommend getting one! I use my thermometer all the time. 

When it comes time to inverting the cake, I recommend waiting about 15 - 20 minutes for it to cool before flipping it onto a cake stand or serving plate. You don't want to flip it right away because the cake will fall apart, but it's much easier to get it out of the skillet when it's still warm.

Peanut butter upside down cake

Yield: 12 servings

Ingredients

For the cake

• 1 1/2 cups (180 grams) all-purpose flour
• 3/4 cup (160 grams) brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup (176 grams) creamy peanut butter
• 1/2 cup (8 Tablespoons) Challenge unsalted butter
• 1/2 cup (120 milliliters) whole milk
• 2 (100 grams) large eggs
• 2 teaspoons vanilla extract

For the topping

• 1/2 cup (8 Tablespoons) Challenge unsalted butter
• 1 cup (213 grams) brown sugar
• 4 bananas split in half down the center

Directions

For the cake

1. Preheat oven to 350 degrees Fahrenheit
2. Whisk together flour, brown sugar, baking powder, and salt in medium bowl. Set aside.
3. Melt peanut butter and butter together in medium bowl. Add milk to bowl and stir until combined. 
4. Whisk eggs in small bowl and mix into wet ingredients with vanilla extract.
5. Pour wet ingredients into bowl with dry ingredients and whisk until just combined.

For the topping

1. Melt butter in bottom of 10-inch cast iron skillet
2. Stir in brown sugar
3. Arrange banana slices in circular pattern in butter/brown sugar mixture.
4. Pour cake batter into skillet and smooth top.
5. Place in oven and bake for 30 to 35 minutes, or until internal cake temperature reaches 205 to 210 degrees Fahrenheit.
6. Let cake cool for 15 minutes. Invert the cake onto a cake stand or serving plate.

Human-approved peanut butter banana dog treats

It's National Dog Month and Thursday is National Dog Day. My puppy, Dill Pickle, is the light of my life, so I wanted to do something special to celebrate. Peanut butter is definitely her favorite food, and coincidentally, it's also one of my favorite foods. So I developed a cookie recipe we can BOTH enjoy. 

There are two recipes below, but it's actually the same recipe with different directions. One recipe is for a cut-out cookie, and the other recipe is for a thumbprint cookie. I did that because I thought some people may be hesitant to eat a cookie in the shape of a bone.

It was important to me that this recipe didn't contain dairy, added sugar, added salt, gluten, or leavening agents because those ingredients may upset dogs' stomachs. Even though the recipe only contains oats, peanut butter, and banana, it comes together into a dough surprisingly well, and it rolls out beautifully. If those three ingredients just aren't doing it for you, you can try adding any or all of the following ingredients: 1 Tablespoon molasses, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, or 1/4 teaspoon vanilla extract.

A couple of other things I want to point out: make sure there is no xylitol in your peanut butter. Use the peanut butter that is just peanuts—nothing else. Also, it is very important that the sugar-free jam you use for the thumbprint cookies doesn't have artificial sweeteners. Sweeteners like Splenda are toxic to dogs. I couldn't find any sugar-free, unsweetened jam, so I made my own. The recipe is below the cookie recipes.

I am not a veterinarian, so if you have concerns, I suggest speaking with your vet before intorducing new foods into your dog's diet.

Peanut butter and banana dog treats

Yield: Makes about 2 dozen treats (depending on size of cookie cutter)

Ingredients

• 1 1/4 cup (100 grams) gluten-free oats (rolled oats or quick oats)
• 1 ripe banana (140 grams)
• 3/4 cup (198 grams) peanut butter (sugar free, no xylitol)
• Optional ingredients: 1 Tablespoon molasses, 1/2 teaspoon cinnamon, 1/4 teaspoon vanilla extract, 1/4 teaspoon salt

Directions

1. Preheat oven to 350 degrees Fahrenheit
2. Place oats in food processor and blend until it resembles coarse flour
3. Add banana and peanut butter to food processor and blend until it forms a cohesive dough
4. Roll dough out to 0.25-inch thickness
5. Use bone cookie cutter (or any other cookie cutter) to cut shapes into dough
6. Place shapes on lined cookie sheet and bake 18-20 minutes, or until cookies turn golden brown
7. Allow to cool completely before serving to your dog

Peanut butter and banana thumbprint cookies

Yield: Makes about 2 dozen cookies

Ingredients

• 1 1/4 cup (100 grams) gluten-free oats (rolled oats or quick oats)
• 1 ripe banana (140 grams)
• 3/4 cup (198 grams) peanut butter (sugar free, no xylitol)
• 1/2 cup sugar-free, no xylitol strawberry jam
• Optional ingredients: 1 Tablespoon molasses, 1/2 teaspoon cinnamon, 1/4 teaspoon vanilla extract, 1/4 teaspoon salt

Directions

1. Preheat oven to 350 degrees Fahrenheit
2. Place oats in food processor and blend until it resembles coarse flour
3. Add banana and peanut butter to food processor and blend until it forms a cohesive dough
4. Roll dough into Tablespoon-sized balls and place on lined cookie sheet
5. Create an indentation in the center of each cookie with your thumb
6. Spoon about 1/2 teaspoon jam into center of each cookie
7. Bake about 15 minutes, or until cookies turn golden brown
8. Remove from oven and let cool before eating

Sugar-free strawberry jam

Yield: 1 cup strawberry jam

Ingredients

• 1 pound strawberries
• 2 Tablespoons water
• 1 1/2 teaspoon chia seeds

Directions

1. Hull strawberries and place in saucepan with water, cover with lid.
2. Bring to simmer and heat on medium-low for about 30 minutes, checking periodically to make sure it isn't heating too fast and nothing is burning. The strawberries should start breaking down.
3. Remove lid from pan and continue to simmer strawberries on medium-low for another 30 minutes, or until strawberries are completely brown down and it resembles jam.
4. Remove pan from heat and stir in chia seeds.
5. Store jam in jar and cool in refrigerator before using.

Peanut butter and jelly grilled cheese with bacon

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I wanted to create a few state fair-themed recipes in honor of the Indiana State Fair that was supposed to start on Friday but unfortunately isn’t happening this year.

One of my favorite things to do at the state fair is visit the Indiana Dairy Association’s Dairy Bar. They serve a variety of grilled cheeses, milkshakes, and ice cream. It’s always delicious!

Each year the Dairy Bar features a unique specialty grilled cheese. So in honor of the Dairy Bar, I created my own unique grilled cheese sandwich: Peanut Butter and Jelly Grilled Cheese with Bacon!

Before I explain my grilled cheese creation, I want to preface it by saying I don’t add ingredients to a recipe without first having a clear vision for their purpose in the dish.

That being said, I’m going to tell you why this sandwich works so well and what role each of the key ingredients plays.

Here is the list of key ingredients: peanut butter, raspberry jelly, cream cheese, white cheddar cheese, and bacon.

I’m going to start by explaining the role peanut butter plays because its role in the grilled cheese sandwich probably raises the most eyebrows. First, let me bring up the fact that nuts are commonly found on cheese plates. That being said, pairing a nut spread with cheese isn’t that much different. Peanut butter adds a level of decadence and savory sweetness that is nonexistent on grilled cheese sandwiches without it. I recommend using a “natural” or no-sugar added peanut butter. My favorite peanut butter is the peanut butter from Trader Joe’s that is made with just peanuts.

Raspberry jelly also plays into the sweet and savory flavor combination. Really, you could use any flavor of jelly, but I like raspberry because it has a strong flavor that doesn’t get dominated by the other ingredients.

Now I want to talk about the cheese combination: cream cheese and white cheddar cheese. There are two types of cheese you want when making grilled cheese: creamy and stringy. Cream cheese is smooth and rich; white cheddar cheese has really good “cheese pull,” it’s sharp, and it packs a punch. Also, the sharpness of the cheddar complements the sweet raspberry jelly. I used Challenge cream cheese for this recipe because I know they use hormone-free milk from local dairies, resulting in all-natural and high-quality products. 

And last but not least—bacon! It adds a salty crunch and plays into the combination of textures and flavors.

Peanut butter and jelly grilled cheese with bacon

Ingredients

• 2 Tablespoons Challenge butter, softened to room temperature
• 2 slices sourdough bread
• 2 Tablespoons natural, creamy peanut butter
• 2 Tablespoons seedless raspberry jelly
• 2 slices bacon, cooked
• 2 slices white cheddar cheese
• 2 ounces Challenge cream cheese, softened to room temperature

Directions

1. Preheat skillet over medium heat. 
2. Butter one side of one slice of bread with 1 Tablespoon butter. Place bread butter side down in skillet.
3. Spread peanut butter on bread while it’s in skillet. 
4. Spread jelly on top of peanut butter.
5. Top with bacon and cheese slice.
6. Take second piece of bread and spread cream cheese on it. Place bread on top of cheese with cream cheese side down to close up sandwich.
7. Spread the other 1 Tablespoon butter on top of the bread.
8. Cook until the bread on the bottom is golden brown, or about 3 minutes, and then flip over.
9. Continue cooking until cheese is melted. 
10. Serve immediately.

Crispy Tiger Bars

Crispy Tiger Bars
Makes about 24 bars
Ingredients

• 1/2 cup chocolate chips
• 1 (12 ounce) bag white chocolate chips
• 1 (12 ounce) bag butterscotch chips
• 1 cup peanut butter
• 4 cups crispy rice cereal

Directions

1. Melt chocolate chips in 30-second intervals in container from which you can easily pour and set aside.
2. Melt white chocolate chips, butterscotch chips, and peanut butter in 30-second intervals in large bowl. Add cereal and stir to combine.
3. Line 9x13 baking dish with parchment paper or aluminum foil. Add cereal mixture to dish and press down.
4. Pour melted chocolate in lines (landscape) across cereal mixture. Run a knife in the opposite direction of the chocolate lines to achieve a swirled look.
5. Cover dish and refrigerate until set, or about 20 minutes. Cut into small squares.

Peanut Butter Dessert Lasagna

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I spent the past week in our nation’s capital with nine co-workers to cover the inauguration. It was such a big deal for our news station this year because our former Indiana governor Mike Pence is now the vice president.

It was an exhausting trip with no time to sleep or eat, but I know I will cherish the experience and memories of the trip forever.

That being said, I am very, very glad to be back to a normal routine.

Today is National Peanut Butter Day, and I’ve been thinking for a while about a unique treat to make on this special day. So I’m came up with this recipe for peanut butter lasagna. Now when I told people what I was making I got a lot of really confused looks.

As I’m sure you’ve realized by now, this isn’t a traditional savory lasagna—it’s a dessert lasagna. Essentially, it’s just a layered dessert like lasagna is a layered dish. Dessert lasagnas have become really popular in the past year, and I’ve seen a lot of recipes for chocolate lasagna. So I decided to create a lasagna based around my love for peanut butter.

What makes this dish so wonderful is that it’s no-bake, it’s easy to put together, and there are just a handful of ingredients.

The end result is almost like an icebox cake with layers of chocolate and peanut butter. So good!

Peanut Butter Dessert Lasagna
Yield: Makes about 9 servings
Ingredients

• 12 ounces Challenge cream cheese, softened
• 1 1/2 cup peanut butter
• 1 1/2 cup powdered sugar
• 12 ounces whipped topping
• 1 (14 ounce) box chocolate graham crackers
• 1/2 cup peanut butter cups, chopped 
• 1/2 cup peanuts (if desired)

Directions

1. In medium bowl, mix together cream cheese, peanut butter, and powdered sugar. Stir in whipped topping and set peanut butter filling aside.
2. Line bottom of 8x8 pan with graham crackers and spread 1/2 of peanut butter filling on top with spatula.
3. Sprinkle 1/2 cup chopped peanut butter cups on top of filling.
4. Add another layer of chocolate graham crackers, remaining peanut butter filling, and chopped peanut butter cups.
5. Sprinkle top with peanuts if desired.
6. Chill peanut butter lasagna for at least 4 to 6 hours before serving.

Peanut butter chocolate acorn Oreo truffles

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I am the biggest sucker for festive baked goods. It’s my favorite part of every holiday season. I mean seriously, there’s nothing cuter than jack-o-lantern cupcakes and Christmas tree rice krispies treats.

So last week I started getting really excited about all the fall treats that are now in season. And I’ll tell you what – trying to decide on a single fall dessert to make is very overwhelming! To be quite honest, I was stressing out about it!

But when I laid eyes on these Oreo acorn balls, I knew I had to make them! These are so stinkin adorable.

The first batch I tried to make wasn’t necessarily a disaster, but they weren’t exactly the cream of the crop.

The issue was that the acorns were very difficult to dip in the chocolate.

First of all, it is imperative that you use a toothpick to dip the acorns in the chocolate. I tried dipping with a candy scoop and a fork, but nothing worked as well as using a toothpick. The reason being is that you want the chocolate shell to look smooth in order for the acorn effect to really come out. And nothing looks as smooth as using a toothpick.

But this is where it gets tricky.

The acorns are a little bigger and longer than regular Oreo balls. They are also heavier and easily break off in the chocolate. Fix that problem by freezing the Oreo truffles for 30 minutes before dipping them in the chocolate.

And since there are so few ingredients in these truffles, it's important that you only use premium ingredients. I only use Challenge cream cheese because it doesn't have any preservatives and it's made with real milk and cream so it's really smooth and blends with the other ingredients well.

Peanut butter chocolate acorn Oreo truffles

Ingredients

• 30 peanut butter Oreos
• 8 ounces Challenge cream cheese, room temperature
• 16 ounces milk chocolate
• 8 ounces dark chocolate
• Chocolate sprinkles
• Pretzels, cut into 1/2 inch pieces

Directions

1. Put Oreos into a food processor and pulse until the Oreos are fine crumbs.
2. Mix Oreos and cream cheese together until they're completely combined. Refrigerate mixture for 15 minutes.
3. Use a tablespoon of mixture and form into a ball. Pinch one end of the ball so it's slightly tapered and looks like an acorn. Then freeze acorns for 30 minutes.
4. Melt milk chocolate and dip each acorn into chocolate with toothpick; set on parchment paper to harden.
5. Melt dark chocolate; dip tops of acorns into dark chocolate and immediately add chocolate sprinkles.
6. Stick pretzel into top of acorn and return to parchment paper to harden before serving.
7. Store leftovers in an airtight container in the refrigerate for up to one week.

Creative ideas for making s'mores indoors

The Olympic summer games are in session, and it's just about all I can focus on. I've never been a competitive swimmer, but the adrenaline I experience while cheering for Team USA is exhilarating!

My favorite event has always been women's gymnastics. When I was younger, I would flip around the living room while watching the gymnasts compete. The way they twist and turn their bodies is truly mesmerizing.

This year, I invited several girls to watch the team gymnastics competition with me. We turned off our cell phones in order to avoid spoilers. I think this was the first time I haven't checked my cell phone over the course of several hours in YEARS. And I kind of loved it.

So instead of staring at our screens we socialized over a homemade indoor campfire and roasted marshmallows for s'mores. I'm not a very crafty person, but the project was extremely. It consists of just three parts: a pot, rocks, and a Sterno.

Roasting marshmallows over the flame was such a great activity, and we all definitely enjoyed ourselves. This would be a fun project for kids on a rainy day or for a party. My biggest piece of advice is to stay away from the lit flame because even though it's not easy to see, it's a real burning flame.

I know that there are some people online that are very cynical and right now they’re thinking, “Why would I make this contraption if I can just make s’mores using the microwave or the oven?”

Answer: The taste of microwaved marshmallows and oven-baked marshmallows doesn't even begin to compare to the taste of a roasted marshmallow. Also, like I said earlier, it's a great social idea!



Indoor s'mores roaster
Materials

• Terra cotta pot, any size
• Rocks
• Sterno ethanol gel
• Lighter

Directions

1. Fill a terra cot pot halfway with rocks 
2. Place Sterno in pot so it sits straight on rocks
3. Add more rocks to side of Sterno so it stays in place
4. Remove lid from Sterno and use lighter to light it on fire
5. Roast marshmallows being careful not to get too close to flame

IMPORTANT: Some people may be concerned that Sterno isn’t safe to use to roast s’mores, but according to the company, it is perfectly safe to roast food. Sterno ethanol gel burns safe and clean and is endorsed by Green Restaurant Association.

Additionally, we tried out several unique s'mores ideas for fun variations of the tasty treat!

Peanut Butter & Jelly S'mores
Spread peanut butter and jelly on two graham crackers, add marshmallow, sandwich

Reese's Peanut Butter S'mores
Spread peanut butter on one graham cracker, add marshmallow and Reese's cup, sandwich

Red, White & Blue S'mores
Spread strawberry jelly on one graham cracker, add blueberries and marshmallow, sandwich

Samoas Cookie S'mores
Add chocolate bar piece and marshmallow to graham cracker, drizzle caramel, sprinkle shredded coconut, sandwich

Idea for homemade s'mores machine from One Good Thing by Jillee

Chewy Peanut Butter Granola Bars

Granola bars have been a staple in lunchboxes for years. They’re convenient and they’re definitely tasty. And most people consider them to be healthy. But it’s important to note that not all granola bars are created equal.

If you look at the ingredients of some granola bars, they contain high fructose corn syrup, and that’s not all that healthy.

But fortunately it’s just as easy to make your own granola bars.

I’ve been making this granola bar recipe about once every other week for the past year because it is so easy and so good! The ingredient list is very simple (only 6 ingredients!) and I love that it keeps you feeling full.

You can also customize it to your own liking. Instead of chocolate chips, you could substitute Craisins. Instead of peanut butter, you could substitute sunflower butter. And if you don’t like coconut, just omit it!

And also, I should add that I used the Baked Goods Recipe Cost Calculator to compare the cost of these granola bars to store-bought granola bars. It costs $3.72 to make this entire recipe, and the cost per granola bar is 15 cents! Compare that to an 8-pack box of Quaker Chewy Granola Bars, which costs $4.19 for a box and 52 cents per granola bar. That’s a huge difference!

Chewy Peanut Butter Granola Bars

Servings: Makes about 24 bars

Calories per serving: 84

• 2/3 cups shredded unsweetened coconut
• 1 cup quick oats
• 1/2 cup peanut butter
• 1/3 cup honey
• 1/3 cup mini chocolate chips
• 1 teaspoon vanilla

Directions

1. Preheat oven to 325 degrees Fahrenheit
2. Disperse shredded coconut on a baking sheet lined with parchment paper.
3. Bake coconut for 5 minutes, just until the coconut is lightly toasted, and remove from oven.
4. Mix toasted coconut with quick oats, peanut butter, honey, mini chocolate chips, and vanilla.
5. Line 8 x 8 pan with aluminum foil and press mixture into bottom of pan
6. Refrigerate pan for at least a half hour before cutting.
7. Granola bars will stay fresh for about a week; refrigerate to increase freshness time.

Chocolate peanut butter bacon whoopie pies

Chocolate peanut butter bacon whoopie pies

Yield: Makes about 10 whoopie pies

Ingredients

For the chocolate whoopie pies

• 1 2/3 cups all-purpose flour (208 grams)
• 2/3 cup Dutch-process cocoa (80 grams)
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup brown sugar (207 grams)
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup milk

For the peanut butter cream filling

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup creamy peanut butter (270 grams)
• 2 cups powdered confectioners’ sugar (252 grams)
• 2 Tablespoons milk

Candied bacon

Directions
For the chocolate whoopie pies

1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium bowl, combine flour, cocoa, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugar with an electronic mixer for about 2 minutes. 
4. Add egg and vanilla and beat for two more minutes. 
5. Add half of the flour mixture and add half of the milk and beat on low until incorporated. Add the rest of the flour mixture and the rest of the milk and beat until just combined.
6. Drop rounded tablespoon-sized spoonfuls of batter on baking sheet about two inches apart. Bake for about 10-12 minutes, or until a toothpick comes out clean. Remove from oven and cool.
7. Once whoopie pies are cooled, add a big spoonful of frosting onto the flat side of one cookie then top with another cookie. Repeat with remaining frosting and cookies.

For the peanut butter cream filling

1. Beat butter and peanut butter until smooth, or about two minutes.
2. Slowly mix in sugar. Once sugar is fully incorporated, add milk.
3. Beat peanut butter cream for 2 more minutes or until light and fluffy.
4. Add candied bacon to sides of whoopie pies as a garnish.

Chocolate cake whoopie pie recipe adapted from Gimme Some Oven

Peanut Butter Cream Cheese Brownies

Can't decide between brownies or cheesecake? Have them both! Cream cheese brownies are the best of both worlds. The two layers complement each other perfectly. The brownie layer is rich and sweet, and the cream cheese layer is light and tangy. And the best part is, you can customize these brownies any which way you want.

I had a serious peanut butter/ chocolate craving the other day, so I decided to combine peanut butter with the cream cheese layer. It's important to note that I didn't mix the peanut butter into the cream cheese; instead I drizzled melted peanut butter on top of the cream cheese and swirled it in.

I did that because it’s impossible to evenly spread the cream cheese layer on top of the brownie batter layer. So in order to make it look good, you need to swirl the top layer with the tip of a knife. By drizzling the peanut butter on top and swirling it with the cream cheese it looks really cool.

It’s important to note that you should only swirl the very top layer; you still want distinctive cream cheese and brownie layers.

As you’ll see in the recipe below, I used boxed brownie mix. I used boxed mix because in a recipe like this when there are several different parts it’s a heck of a lot easier. And in my opinion, it tastes just as good as a “made from scratch” brownies that would have taken me three times as long to make. When you take a shortcut like this, it’s important to use high quality ingredients. I used Ghirardelli triple chocolate brownie mix, and I used Challenge cream cheese because it’s made from incredibly fresh 100% cream and there are no additives or fillers.

Here are a few other tips for perfect cream cheese brownies:

1. Line a pan with aluminum foil for easy removal and cutting
2. Set brownies on middle rack in oven, no higher; this is because the cream cheese layer on top bakes quicker than the brownie batter
3. Cool pan completely before cutting; you need to allow the cream cheese a chance to set

 Peanut Butter Cream Cheese Brownies

Yield: Makes about 16 servings

For the brownies

• 1 egg
• 1/3 cup water
• 1/3 cup oil
• 1 package brownie mix

(These are the ingredients necessary for the Ghirardelli brownie mix, but you should use whatever ingredients are listed on your brownie mix)

For the cream cheese layer

• 8 ounces Challenge cream cheese, softened to room temperature
• 1 egg
• 1/4 cup sugar
• 1/4 cup peanut butter
• 5 Reese’s Peanut Butter cups chopped into small pieces

Directions for the brownie layer

1. Preheat oven to 325 degrees Fahrenheit
2. Line a 9x9 inch baking pan with aluminum foil
3. Thoroughly mix egg, water and oil in large bowl
4. Add brownie mix to bowl and stir until fully combined; set aside

Directions for the cream cheese layer

1. Add cream cheese, egg, and sugar to medium bowl and beat until smooth
2. Spoon cream cheese mixture on top of brownie batter
3. Melt peanut butter; drizzle peanut butter on top of cream cheese mixture
4. Using the tip of a knife, swirl the very top of the cream cheese layer, and in the process attempt to spread it out over the brownie batter as evenly as possible
5. Sprinkle Reese’s Peanut Butter cup pieces on top
6. Bake for 35-40 minutes; my brownies were perfect after 40 minutes.
7. Brownies are done when you insert a toothpick in the middle and it comes out clean
8. Let pan cool for several hours or overnight before cutting – you need to give the cream cheese layer time to set
9. Brownies will stay fresh in the refrigerator for about five days