EASY PEANUT BUTTER BROWNIES
This is adapted from the back of the Betty Crocker Brownie mix box. Since my family doesn't care for Raspberry Brownies I did my own version and substituted Peanut Butter. We prefer the Dark Chocolate brownie mix but it can be used on the Fudge type also.
Provided by sochocmom
Categories Bar Cookie
Time 45m
Yield 16-20 brownies, 16-20 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Make and cool brownies as directed for 13 x 9 pan.
- In small bowl, beat cream cheese, powdered sugar and peanut butter on medium speed until smooth. Spread over cooled brownies.
- You can decorate them by sprinkling chocolate sprinkles or mini chocolate chips on top ( our favorite).
- If using the melted semisweet chocolate for decoration - spread the cooled brownies with the cream cheese / peanut butter mixture and then refrigerate them for 15 minutes, melt the chocolate until smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm before cutting.
- Stored covered in refrigerator.
Nutrition Facts : Calories 337.2, Fat 20.7, SaturatedFat 5.9, Cholesterol 42, Sodium 191.3, Carbohydrate 33.5, Fiber 0.5, Sugar 22.1, Protein 5.6
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