PEANUT BUTTER CREAM-TOPPED BROWNIES

Peanut Butter Cream-Topped Brownies image

Provided by Jadelabyrinth

Categories Dessert

Time 1h15m

Yield 24 serving(s)

Number Of Ingredients 15

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1/2 cup sugar
2 tablespoons margarine or 2 tablespoons butter
2 tablespoons water
1 1/2 cups semi-sweet chocolate chips
2 eggs
1/2 teaspoon vanilla extract
2/3 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup margarine or 1/4 cup butter
2/3 cup creamy peanut butter
1 1/2 cups powdered sugar
3 -4 tablespoons light cream or 3 -4 tablespoons milk
2 tablespoons semi-sweet chocolate chips
2 teaspoons butter

Steps:

BROWNIES: Preheat your oven to 325°F Grease a 9 inch square baking pan.
In a medium sauce pan, combine the sugar, butter, and water. Cook on low heat, stirring to prevent burning, until it boils. Remove the pan from the heat.
Add the chocolate chips; stir until completely melted.
Next, add the eggs and vanilla. Mix with a spoon until well blended.
In a separate bowl, combine the dry ingredients (flour, salt, baking soda). Add to the chocolate mixture, make sure it is mixed in well.
Pour the batter into the 9 inch pan. Bake for 30-35 minutes or until the brownies begin to pull away from the sides of the pan. Do not over bake. Cool completely.
PEANUT BUTTER CREAM: Beat the butter and peanut butter in a medium bowl.
Alternately add the powdered sugar and light cream, mixing it to spreading consistency.
Frost the brownies once they are completely cool.
CHOCOLATE GLAZE: Using a small microwave safe bowl, melt the chocolate chips and the butter on high for about 45 seconds. Stir the mixture until the chips are completely melted.
Drizzle the glaze over the frosted brownies. Refrigerate until chocolate is set. Cut into 24 bars.
Cover and store the brownies in the refrigerator.