Peanut Butter Truffle Brownies
By: Jenny MacKinnell
Published: Saturday, December 5, 2009 - 1:33am

Ingredients




Brownie Base

1 pound box (1  6.5 oz) brownie mix
(Water, vegetable oil and eggs called for on box)

Filling

1 stick butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk
Topping

1 cup semisweet chocolate chips (I used the dark chocolate I had on hand)
1/2 stick of butter

Preparation

1 Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) 2 In medium bowl, stir brownie mix, water, oil and eggs until well blended (I added about a 1/2 cup of mini chocolate chips to the batter.) Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour. 3 In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. 4 In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.

About


Peanut Butter cups on crack for sure.  Make small squares, these are oh so decadent!  I dare you to eat two!