Reviewed: Dec. 11, 2012

followed directions(used peanut butter chip brownie mix)....did bake them in mini tins @350 for about 11~12 minutes...perfections!

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Reviewer:

TRUDY_FLETCHER

Cooking Level: Expert

Home Town: East Liverpool, Ohio, USA

Reviewed: Dec. 7, 2012

I am glad I read the reviews and suggestions. I added the oil, water and eggs as directed on the package of brownies. I added 2 tbs of creamy peanut butter in the batter to boost the flavor. I also used paper muffin liners and simply sprayed them with butter cooking spray. I was only able to get 18 brownie muffins. These were very tasty. I will make them again

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Reviewer:

Kristy

Cooking Level: Intermediate

Living In: Mentor, Ohio, USA

Reviewed: Oct. 28, 2012

These were very yummy. I added an extra egg and 3 TBSP. more of water. Then added 5 peanut butter chips and 5 semi-sweet choc chips on top. A new favorite!

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Reviewer:

Allie

Reviewed: Sep. 6, 2012

As the other reviewers did, I followed the directions on the box and used 1/2 cup vegetable oil, 1/4 cup water and two eggs for a fudgy brownie. I used three packages of the mini Reese's in this recipe. Instead of baking them in muffin cups, I baked mine in my Perfect Brownie Pan. 350* for 33 minutes was spot on for me. My family LOVED these brownies--they must because half of the pan is already missing.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jul. 18, 2012

These were very tasty, but had huge issues with them sticking to the wrappers!

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Reviewer:

Janet

Reviewed: Apr. 29, 2012

Yummy & chewy!

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Reviewer:

Cheryl

Cooking Level: Intermediate

Reviewed: Apr. 17, 2012

Yummy!! I've been dying to make these since I came across this recipe. When I made these I ended up with a dozen instead of the 1 1/2 dozen stated on the recipe. I was able to fill the cups almost fill before I stuck in the peanut butter cups. I substitute the water call for in the recipe for milk. Other than that I made no other changes. They turned out really wonderful, and I made them made in no time!!

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Reviewer:

susieq624

Cooking Level: Beginning

Home Town: Kennesaw, Georgia, USA

Reviewed: Feb. 29, 2012

Thank you for the ideas! I used your recipe as a basis for my own likes and regular substituation. I couldn't stop eating the batter UGH! Delish!

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Reviewer:

LowKeyYogi

Cooking Level: Intermediate

Home Town: La Porte, Texas, USA

Reviewed: Feb. 25, 2012

These are awesome. I have made these numerous times and am always asked to make them. They are even better when you put chocolate icing on them. Paula Deen uses this recipe as well. That is where I got it from. They always turn out wonderful.

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Reviewer:

bethchampion

Reviewed: Dec. 27, 2011

These are so yummy, my kids just love them. I made them in mini muffin tins, baked for 14 mins (Pillsbury brownie family size). I did not use any liners but sprayed the pans generously with Pam. Everyone wanted to dive in while they were warm and the first ones out fell to bits (who cares!). I put the rest in the fridge and - voila - they came out whole and beautiful with just the nudge of a knife tip. They are much easier to serve without the liners, so this method is a keeper for me!

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