- 1 box Better Batter Fudge Brownie Mix along with these ingredients as called for on the back of the box:
- 1/2 c cooking oil (I used vegetable oil)
- 1/4 c water
- 3 eggs
- 1 c chocolate chips (use semi-sweet or milk chocolate)
- 1/4 c creamy peanut butter
This recipe makes a 13x9 pan. Have cooking spray and parchment paper ready as well.
Preheat and prepare the pan.
Preheat the oven to either 325 degrees or 350 degrees, depending on the type of pan you are using, as described on the back of the brownie mix box. Cut parchment to criss-cross the pan and let overhang just a bit to use for handles to lift the dessert out before serving. Lightly spray the parchment with cooking spray.
Make the brownies according to the directions on the back of the box and spoon into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the middle of the brownies comes out clean. All to cool completely on a wire rack.
Make the peanut butter buttercream.
Combine the butter and peanut butter in a medium bow using a handheld mixer. Beat until well combined and smooth. Add the pinch of salt, powdered sugar, and vanilla, and beat until thoroughly combined. Mixture will be thick. Add vanilla and 1 tablespoon of milk and mix well. Add more milk, if needed, to make the buttercream a more spreadable consistency. Spoon peanut butter over the cooled brownie layer and spread evenly with an offset spatula or butter knife.
Melt the chocolate.
In a heatproof glass bowl, melt the chocolate chips and peanut butter on high for about a minute. Stir well and heat for an additional 30-60 seconds, if needed, to melt completely. Pour the chocolate mixture over the peanut butter layer and spoon with an offset spatula. Refrigerate the brownies to firm up the chocolate layer before serving, at least 2 hours. Use parchment as handles to lift the entire dessert out of the pan and set on a cutting board. Cut into small squares and serve. Makes 28+ servings.
Adapted from Dessert Now, Dinner Later