Cake:

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

Topping:

1 cup water

3/4 cup light brown sugar

2 tablespoons unsweetened cocoa powder

Instructions:

Spray the inside of two 6 count extra large muffin tins or eight 4" ramekins.

Place ingredients for the topping - 1 cup water, brown sugar and cocoa powder - in a small saucepan over medium heat.

Stir until the sugar dissolves, about 3 minutes.

Set aside.

Place the tow brownie mixes, peanut butter, butter, eggs and 1/4 cup water in a large bowl, and stir until well combined.

Fold in the chocolate chips.

Spoon patter into prepared molds, and spread it evenly on the bottom.

Note: Do not fill them over half way from the top.

Spoon 2 "muffin tins" - 3 "ramekins" tablespoon of the brown sugar topping over the batter in each mold.

Place in 300 F oven for 20 minutes, use a spatula or spoon to spread any remaining liquid evenly over the pudding.

Turn heat to 250 and continue cooking for an additional 15 minutes.