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.