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
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.
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.
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