Instructions

• Preheat oven to 350°F. Spray a 9-inch square pan with cooking spray; set aside.
• In a medium bowl, combine 6 ounces softened brick-style cream cheese, 1 large egg, ½ cup creamy peanut butter, and ⅓ cup granulated sugar. Beat with an electric handheld mixer on medium-low until smooth, scraping down the sides as needed; set filling aside.
• In a large bowl, prepare the Betty Crocker™ Original Supreme Premium Brownie Mix according to the package directions, using the water, vegetable oil, and egg called for on the box. Mix until combined.
• Spread half of the prepared brownie batter evenly into the bottom of the prepared 9-inch pan.
• Drop the cream cheese filling over the brownie layer in rounded tablespoons, spaced evenly across the pan.
• Using a spatula, carefully spread the filling into an even, smooth layer, trying not to mix it into the brownie layer beneath.
• Spoon the remaining brownie batter over the filling and spread it into an even, smooth layer to cover the filling.
• Evenly sprinkle ⅓ cup coarsely chopped salted peanuts over the top.
• Bake for about 40 to 45 minutes, or until a toothpick inserted in the center comes out mostly clean or with a few moist crumbs (not wet batter).
• Remove pan from oven and place on a wire rack. Cool in the pan on the rack for about 1 hour.
• After about 1 hour, when the brownies are still warm, halve 1 heaping cup Reese’s™ Peanut Butter Cups Miniatures and evenly sprinkle/press them onto the top so they melt slightly and adhere.
• Allow to cool until firm enough to slice. Slice and serve. Store leftover brownies airtight in the refrigerator for up to 5 days.