– 1 jar almond butter
– 1 box brownie mix
– 3 eggs
– 1/3 cup oil
– 1/3 cup water
– 12 peanut butter cups
Set your oven to 400*F.
Using a 1″ scoop, scoop 12 mounds of almond butter onto a parchment-lined baking sheet and freeze for 30 minutes, until hard.
Meanwhile, seperate the yolks from the whites and place yolks in a small bowl to reserve.
Whisk the egg whites until stiff peaks form – reserve for later.
In a large bowl, combine the brownie mix, egg yolks, oil and water until a smooth batter forms.
Gently, fold in the egg whites until they cannot be seen any longer.
Divide the batter evenly into a greased muffin tin.
Press one frozen mound of almond butter into the center of each cake, and smooth batter over the top.
Top each cake with a peanut butter cup and bake until cake is just set, about 8-9 minutes.