Tuesday, June 22, 2010

Peanut Butter Truffle Brownies

These are my favorite brownies, and since I just took a new picture of them, I've decided to repost them. They are incredibly rich, simple, and delicious. And since you start with a box, they're no fail.  Plus, they look gourmet, so the presentation is beautiful. If you're looking for something fancy and easy.... look no further.

Recipe Source: Betty Crocker
Serves: Makes a 9x13 pan

Brownie Base
1 box (9x13 size) Brownie Mix
Water, vegetable oil and eggs called for on brownie mix box

1/2 cup butter, softened (not too soft!)
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, prepare brownie mix according to instructions on the box. 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. The mixture will be very thick.  Spread mixture evenly over brownie base. I find the easiest way to do this is to use my hands and pat it down.

4. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Carefully spread over filling. Gently score the chocolate layer in vertical rows, from one end of the pan to the other.  Then carefully score it between the other ends of the pan, in horizontal rows to create a pretty pattern.  Refrigerate about 30 minutes or until set. Store covered in the refrigerator.

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

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