Peanut Butter Truffle Brownies

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

Filling

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

Topping

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.

High Altitude (3500-6500 ft): Follow High Altitude directions for 13x9-inch pan on brownie mix box

*D: I got this message right off of the Betty Crocker website. I love it because it's easy and takes ingredients I usually have on hand. That makes it nice when I get called to bring a dessert to a dinner party or something. However, this recipe is not a quick one. You have to wait for the brownies to completely cool before to you top them with peanut butter goodness. I used a regular brownie mix but added an extra egg to make them "cake-like." Also, if you use milk chocolate chips instead of semi-sweet, be aware that because there is more fat in them they don't harden as well. I don't know if the butter helps with that or not, so you might just end up with a gooey topped brownie...and no one minds gooey brownies! Pin It