Molten Chocolate Peanut Butter Pudding Cake

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Molten Chocolate Peanut Butter Pudding Cake

  • 2 packages Shawnee Mills Brownie Mix

    1/4 cup water

    1/2 cup Garden Club creamy peanut butter

    2 tablespoons Hiland Butter, melted

    2 large eggs

    1 cup semisweet chocolate chips Topping:

    1 cup water

    3/4 cup light brown sugar

    2 tablespoons unsweetened cocoa powder

  • Step 1Spray the inside of two 6 count extra large muffin tins or eight 4" ramekins. Place ingredients for the topping

    Step 21 cup water, brown sugar and cocoa powder

    Step 3in a small saucepan over medium heat. Stir until the sugar dissolves, about 3 minutes. Set aside.

    Step 4Place the tow brownie mixes, peanut butter, butter, eggs and 1/4 cup water in a large bowl, and stir until well combined. Fold in the chocolate chips. Spoon patter into prepared molds, and spread it evenly on the bottom.

    Step 5Note: Do not fill them over half way from the top.

    Step 6Spoon 2 "muffin tins"

    Step 73 "ramekins" tablespoon of the brown sugar topping over the batter in each mold. Place in 300 F oven for 20 minutes, use a spatula or spoon to spread any remaining liquid evenly over the pudding. Turn heat to 250 and continue cooking for an additional 15 minutes.

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