Here is another great recipe that brings together that wonderful combination of chocolate and peanut butter. It’s recipe that I got from Betty Crocker. Any recipe that has “Truffle” in the name is good in my book. If you have made the recipe that I have posted before for layered peanut butter bars then you need this recipe too. It is basically the same recipe but with a brownie bottom instead of a peanut butter cookie bottom. Both are absolutely wonderful, but I have to admit, I prefer this one with the brownie base. It makes any peanut butter/chocolate lover’s mouth smile! And even though it’s 3 layers, each layer is easy to put together. You just have to give the brownies 1 hour to cool before you can start layering.
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk
1 cup semisweet chocolate chips
1/4 cup butter
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. I do this all the time when I make brownies and bars)
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.
In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
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. (I take it out or the fridge about 15 minutes before serving. This allows the chocolate on top to soften a little)
Follow High Altitude directions for 13×9-inch pan on brownie mix box.