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Peanut Butter Cream-Topped Brownies

RG

Ingredients

Brownie

  • 1/2 cup granulated sugar
  • 2 tablespoons butter or margarine
  • 2 tablespoons water
  • 1 1/2 cups Hershey's Semi-Sweet Chocolate Chips
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon baking soda

Peanut Butter Cream

  • 1/4 cup butter or margarine, softened
  • 2/3 cup Reese's Creamy Peanut Butter
  • 1 1/2 cups confectioners' sugar
  • 3 to 4 tablespoons light cream or whole milk

Chocolate Glaze

  • 2 tablespoons Hershey's Semi-Sweet Chocolate Chips
  • 2 teaspoons butter

Instructions

  1. Heat oven to 325 degrees F. Grease 9-inch square baking pan.
  2. Combine sugar, butter and water in saucepan. Cook over low heat, stirring occasionally, until mixture boils. Remove from heat.
  3. Add chocolate chips; stir until melted.
  4. Add eggs and vanilla extract; beat with spoon until well blended.
  5. Stir together flour, baking soda and salt; stir into chocolate mixture until well blended.
  6. Pour batter into prepared pan.
  7. Bake for 25 to 30 minutes or until brownies begin to pull away from sides of pan. Do not over-bake.
  8. Cool completely.
  9. Prepare Peanut Butter Cream; spread over brownies.
  10. Peanut Butter Cream: In bowl, beat butter and peanut butter until blended; alternately add confectioners' sugar and light cream, beating to spreading consistency.
  11. Chocolate Glaze: Place chocolate chips and butter in a small microwave-safe bowl. Microwave at HIGH for 45 seconds; stir until chips are melted.
  12. Drizzle with Chocolate Glaze.
  13. Refrigerate until chocolate is set.
  14. Cut into bars.
  15. Cover; store brownies in refrigerator.


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