Mini Peanut Butter Cheesecake Brownies! Yum!

INGREDIENTS 1 box Betty Crocker Fudge Brownies 1/4 cup water 2/3 cup vegetable oil 2 large eggs 1/2 cup whipping cream 1 tablespoon powdered sugar 1 8 ounce package cream cheese 3/4 cup creamy peanut butter 7 ounces sweetened condensed milk 5 tablespoons hot fudge 1 bag mini peanut butter cups

DIRECTIONS To prepare the brownies, follow the directions on the back of the Betty Crocker Brownie Box using the water, oil and eggs. Bake brownies in a well-greased mini cupcake pan. Remove from tin and cool completely.

For the whipped cheesecake, beat the heavy whipping cream on high, add in the powdered sugar and beat until stiff peaks form. Set aside. Meantime, combine the cream cheese and peanut butter and beat until light and fluffy. Add in the sweet condensed milk and beat until combined.

Fold the whipping cream mixture into the the cream cheese mixture. Once the brownies are cooled, scoop a layer of the whipped cheesecake mixture onto the brownie. Top with a bit of hot fudge and a mini peanut butter cup.