Charlotte’s Kitchen

I know everyone has had it with sweets and now that the holidays are over it’s time to buckle down, eat right, maybe lose some weight.  Who knows what each of us needs or wants to do.  I know for me it’s time to get back to normal.  We did pretty good this with not eating too much of the wrong things so I’m not to concerned.  However, I won’t be  posting anymore sweets for a while but I just had to share this one last recipe.

Brownie Base

• 1 box (1 lb 6.5 oz) 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

Directions

1. Heat oven to 350°F. Grease bottom only of 13×9-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.

Related posts:

1. Peanut Butter Cream Sandwich Cookies
2. Reese Peanut Butter Cups
3. Peanut Butter Kisses
4. Peanut Butter, Banana and Berry Salad
5. Peanut Butter Cookies

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