Instructions

• Preheat oven to 350°F. Spray a 9-inch square baking pan with cooking spray and set aside.
• In a medium bowl, add 6 ounces softened cream cheese, 1 large egg, 1/2 cup creamy peanut butter, and 1/3 cup granulated sugar. Beat with an electric handheld mixer on medium-low until smooth, scraping down the sides as needed. Set the filling aside.
• Prepare the Betty Crocker Original Supreme Premium Brownie Mix in a large bowl using the water, vegetable oil, and egg(s) called for on the brownie mix box. Mix until combined according to the package directions.
• Divide the prepared brownie batter into two equal portions. Spread one half into the bottom of the prepared 9-inch pan in an even layer.
• If the 1/3 cup salted peanuts are not already chopped, coarsely chop them now.
• Drop the cream cheese–peanut butter filling over the brownie layer in rounded tablespoons, spacing them evenly across the surface.
• Using a spatula and working gently, spread the filling into an even, smooth layer over the brownie batter. Take your time so the filling does not mix heavily with the bottom brownie layer.
• Spread the remaining half of the brownie batter over the filling in an even, smooth layer.
• Evenly sprinkle the coarsely chopped salted peanuts over the top brownie layer.
• Bake for about 40 to 45 minutes, or until a toothpick inserted about 1 inch from the side of the pan comes out mostly clean or with a few moist crumbs but no wet batter.
• Remove from the oven and place the pan on a wire rack. Allow the brownies to cool in the pan for about 1 hour (they will still be warm).
• While the brownies cool slightly, halve the heaping cup of Reese’s Peanut Butter Cups Miniatures. After about 1 hour, when the brownies are warm (not hot), evenly sprinkle the halved mini peanut butter cups over the top so they melt slightly and adhere.
• Slice and serve. Store any leftovers airtight in the refrigerator for up to 5 days.