Chocolate Peanut Butter Buckeye Brownies
INGREDIENTS
•
Brownies:
•
store-bought fudge brownie box mix or use this recipe
•
Peanut Butter Filling:
•
2 cups powdered sugar
•
1 cup creamy peanut butter
•
1/2 cup (1 stick) unsalted butter, room temperature
•
2 tablespoons milk
•
1 teaspoon vanilla extract
•
1/4 teaspoon salt
•
Peanut Butter Chocolate Glaze:
•
1 cup semi-sweet chocolate chips
•
1/2 cup creamy peanut butter
•
1 teaspoon vegetable oil
•
Directions
•
Line a square or rectangular baking dish with parchment paper, leaving a 2-inch overhang on both sides, and prepare brownies according to (packaging) directions.
•
Set aside and let cool.
•
In a large bowl or mixer, cream together the peanut butter, butter and salt on medium speed until lightened in color and fluffy. 3-4 minutes.
•
Reduce speed to low and alternate adding in powdered sugar and milk, beginning and ending with powdered sugar.
•
Mix in vanilla extract and beat until you’ve reached desired consistency.
•
Note: add a splash more milk if mixture is too dry.
•
Evenly spread peanut butter mixture over the cooled brownies and set aside.
•
Place peanut butter, chocolate chips and vegetable oil in a microwaveable bowl and microwave at 20-second intervals, stirring in between, until mixture is completely melted and smooth.
•
Pour melted peanut butter chocolate over the brownies and let set. Then cut into squares.
•
Serve chilled or at room temperature (or place in an air-tight container and store in refrigerator) and enjoy!
•
Recipe adapted from Brown Eyed Baker
•
Next Recipe Page»
•
Brownies:
•
store-bought fudge brownie box mix or use this recipe
•
Peanut Butter Filling:
•
2 cups powdered sugar
•
1 cup creamy peanut butter
•
1/2 cup (1 stick) unsalted butter, room temperature
•
2 tablespoons milk
•
1 teaspoon vanilla extract
•
1/4 teaspoon salt
•
Peanut Butter Chocolate Glaze:
•
1 cup semi-sweet chocolate chips
•
1/2 cup creamy peanut butter
•
1 teaspoon vegetable oil
•
Directions
•
Line a square or rectangular baking dish with parchment paper, leaving a 2-inch overhang on both sides, and prepare brownies according to (packaging) directions.
•
Set aside and let cool.
•
In a large bowl or mixer, cream together the peanut butter, butter and salt on medium speed until lightened in color and fluffy. 3-4 minutes.
•
Reduce speed to low and alternate adding in powdered sugar and milk, beginning and ending with powdered sugar.
•
Mix in vanilla extract and beat until you’ve reached desired consistency.
•
Note: add a splash more milk if mixture is too dry.
•
Evenly spread peanut butter mixture over the cooled brownies and set aside.
•
Place peanut butter, chocolate chips and vegetable oil in a microwaveable bowl and microwave at 20-second intervals, stirring in between, until mixture is completely melted and smooth.
•
Pour melted peanut butter chocolate over the brownies and let set. Then cut into squares.
•
Serve chilled or at room temperature (or place in an air-tight container and store in refrigerator) and enjoy!
•
Recipe adapted from Brown Eyed Baker
•
Next Recipe Page»
•
Brownies:
•
store-bought fudge brownie box mix or use this recipe
•
Peanut Butter Filling:
•
2 cups powdered sugar
•
1 cup creamy peanut butter
•
1/2 cup (1 stick) unsalted butter, room temperature
•
2 tablespoons milk
•
1 teaspoon vanilla extract
•
1/4 teaspoon salt
•
Peanut Butter Chocolate Glaze:
•
1 cup semi-sweet chocolate chips
•
1/2 cup creamy peanut butter
•
1 teaspoon vegetable oil
•
Directions
•
Line a square or rectangular baking dish with parchment paper, leaving a 2-inch overhang on both sides, and prepare brownies according to (packaging) directions.
•
Set aside and let cool.
•
In a large bowl or mixer, cream together the peanut butter, butter and salt on medium speed until lightened in color and fluffy. 3-4 minutes.
•
Reduce speed to low and alternate adding in powdered sugar and milk, beginning and ending with powdered sugar.
•
Mix in vanilla extract and beat until you’ve reached desired consistency.
•
Note: add a splash more milk if mixture is too dry.
•
Evenly spread peanut butter mixture over the cooled brownies and set aside.
•
Place peanut butter, chocolate chips and vegetable oil in a microwaveable bowl and microwave at 20-second intervals, stirring in between, until mixture is completely melted and smooth.
•
Pour melted peanut butter chocolate over the brownies and let set. Then cut into squares.
•
Serve chilled or at room temperature (or place in an air-tight container and store in refrigerator) and enjoy!
•
Recipe adapted from Brown Eyed Baker
•
Next Recipe Page»
•
Brownies:
•
store-bought fudge brownie box mix or use this recipe
•
Peanut Butter Filling:
•
2 cups powdered sugar
•
1 cup creamy peanut butter
•
1/2 cup (1 stick) unsalted butter, room temperature
•
2 tablespoons milk
•
1 teaspoon vanilla extract
•
1/4 teaspoon salt
•
Peanut Butter Chocolate Glaze:
•
1 cup semi-sweet chocolate chips
•
1/2 cup creamy peanut butter
•
1 teaspoon vegetable oil
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