1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1/4 cup peanut butter
1/2 tsp. vanilla
1-1/2 cups thawed COOL WHIP Whipped Topping
20 maraschino cherries
HEAT oven to 350ºF.
PREPARE brownie batter as directed on package. Spoon into 20 paper-lined muffin cups.
BEAT cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing down slightly into batter. Bake 30 min. or until centers are set. Cool.
SERVE topped with COOL WHIP and cherries.
(very important to make sure they are cooled...when I made them I was so eager to dig in that I put the Cool Whip on a little early and it melted into a big mess! If you want them to look as cute as the picture, make sure they are completely cooled!)