Wednesday, September 17, 2008

Peanut Butter Truffle Brownies

OK is what you were asking for. I just ate the last one.....good thing these are so easy to make!

Brownie Base:
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk
1 cup semisweet chocolate chips
1/4 cup butter
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, pouch of chocolate syrup, water, oil and eggs until well blended. 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.
Ashlee side note: Just use whatever box of brownie mix you have on hand and make your batch of brownies as you usually do. To cool these babies faster {because you will want to eat them sooner than 2 1/2 hours later!} just put the pan in the fridge about 20 minutes after you take it out of the oven. The pb mixture doesn't necessarily "pour" or "spread" easily onto the brownies. This is why you MUST make sure the brownies are completely cooled before putting on the pb layer. Kind of just scoop out a chuck and flatten into a pancake in your hand and then place over the brownie. Wierd...I know...but it worked really good and gives you the best even layer of pb. I didn't cool my chocolate layer for 10 minutes. I just spread it on after the chips were melted...about 45 seconds.

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