Peanut Butter and Cream Brownies

19.5 oz package of brownie mix
8 oz. package of softened cream cheese
1 cup peanut butter
½ cup powdered sugar
1 8oz. carton of Cool Whip
4 Reeces Peanut Butter Cups Frozen

Prepare brownie mix according to package directions.

Line two muffin pans with aluminum foil cupcake liners. You should have 24. Spoon the brownie mix into the muffin pans. Bake for 10 minutes at 350 degrees. Remove for the pan but not from the liners and let cool completely.

In an electric mixer, blend the cream cheese with the peanut butter until smooth. Add the powdered sugar and blend. Fold in the cool whip.

Put the mixture into a cake decorator bag and pipe it on each brownie starting from the outsides and swirling your way to the middle.

Coarsely chop up the peanut butter cups and sprinkle on top. Refrigerate to set up.

A Tiffany Original