Sunday, May 23, 2010

Philly Brownie Cookie Muffins Share Tags: dessert This is a great dessert when you are in the mood for something sweet and chewy. Store boxed products are transformed with Kraft Philadelphia Cream Cheese into a beautiful little dessert. You take fudge brownies and combine them with sugar cookie mix. The sugar cookie becomes almost like a crumble on top of your brownie muffin. M & M's are added on top for a beautiful and tasty pop of color. This easy recipe will let you have 18 desserts ready in minutes. Great for kids functions or party gatherings. Serve alone or with your favorite ice cream, whipped topping, and syrup. Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes | Servings: 18 16 ounce(s) of Harvest Hill Untra Rich Sugar Cookie Mix
18 ounce(s) of 1 Betty Crocker Fudge Brownies Family Size Mix
3 ounce(s) of M & M's
3 Eggs
1 ounce(s) of Butter
4 tbsp. of flour (if you live in a high altitude like me)
1 1/2 ounce(s) of canola or vegetable oil (or twice as much if not in a high altitude)
2 1/2 ounce(s) of Kraft Philadelphia Cream Cheese Spread (or 2 1/2 ounces more if not in high altitude)
1/3 cup(s) of water or 1/4 if not in high altitude
Preheat oven to 350 degrees. Mix in a large mixing bowl brownie mix according to package except substitute half of the oil with cream cheese.
Mix in a seperate mixing bowl cookie mix as per box directions except substitute half of butter with cream cheese.
Spray 18 muffin tin wholes with a non stick butter flavored spray.
Spoon even amounts of brownie batter into muffin tins.
Crumble even amounts of cookie dough on top of brownie mix. Might need to push dough down slightly into brownie mix.
Top each muffin with 5 M & M's
Bake in a preheated oven at 350 degrees for 14 to 20 minutes. Check after 14 minutes. Brownie cookie muffins are done when they spring back slightly when touched and cookie is just slightly golden on top.