In a small bowl, combine Decadent Double Chocolate Brownie with 6 tablespoons almond milk (or cashew milk) until smooth; set aside.
In a separate small bowl, combine powdered peanut butter an remaining almond milk (or cashew milk) until smooth and creamy but not too thin.
Place brownie and peanut butter mixtures into separate medium to large-sized resealable plastic bags. Cut off a small portion from one tip of each bag to create piping bags.
Pipe brownie mixture to fill bottom third of 20 slots of a mini circular or heart shaped silicone baking mold. Pipe a small amount of peanut butter on top of the brownie in the center of each slot. Pipe remaining brownie mixture on top of the peanut butter to cover the peanut butter and fill each slot.