Sunday Brunch: Chocolate Peanut Butter Cakes

Natalie Mikles shares her recipe for molten chocolate peanut butter cakes.


  • 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
  • 1 cup water
  • 3/4 cup light brown sugar
  • 2 tablespoons unsweetened cocoa powder


  1. Spray the inside of two 6 count extra large muffin tins or eight 4" ramekins.
  2. Place ingredients for the topping - 1 cup water, brown sugar and cocoa powder - in a small saucepan over medium heat.
  3. Stir until the sugar dissolves, about 3 minutes.
  4. Set aside.
  5. Place the two brownie mixes, peanut butter, butter, eggs and 1/4 cup water in a large bowl, and stir until well combined.
  6. Fold in the chocolate chips.
  7. Spoon batter into prepared molds, and spread it evenly on the bottom.
  8. Note: Do not fill them over half way from the top.
  9. Spoon 2 tablespoons of the brown sugar topping over the batter in each mold.
  10. Place in 300 F oven for 20 minutes, use a spatula or spoon to spread any remaining liquid evenly over the pudding.
  11. Turn heat to 250 and continue cooking for an additional 15 minutes.

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