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4 dozen
suggest servings
| 1 | package | brownie mix | |
| 1/3 | cup | water | hot |
| 1/4 | cup | vegetable oil | |
| 1 | each | egg | |
| 48 | each | peanut butter cups |
Preheat oven to 350 degrees F.
Combine brownie mix, water, oil and egg.
Beat well with spoon.
Fill paper-lined mini-muffin cups about 1/2 full.
Press one peanut butter cup into batter in each cup.
Bake 15-20 minutes or until brownie is moist.
The recipe looked good, so I tried it. The peanut butter cups didn't hold their shapes after they were baked.
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| % Daily Value* | |
| Total Fat 37.0g | 58% |
| Saturated Fat 6.0g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 478mg | 20% |
| Total Carbohydrate 117.0g | 39% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 7.0g | 15% |
| Vitamin A | 1% | Vitamin C | 1% | |
| Calcium | 4% | Iron | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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There’s one Sunday in the year where most people don’t go to church. Not because they don’t feel like it; instead there’s an outside factor. ...
This cake was visually pretty and I recieved alot of compliments on it. A very moist cake.
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