Ooey Goey Peanut Butter Truffle Brownies

 These. Are. Amazing. I absolutely love these brownies, but I can only make them if I take them to other people.  The combination of the creamy peanut butter layer combined with the chewy brownie layer, topped off with a bittersweet chocolate layer makes them SO irresistible.  My daughter finished up preschool and wanted to take her teachers a treat.  I knew these would be perfect.  The bottom is a simple brownie box (you could make yours from scratch if you are partial to that :) but I like to keep it simple). They do taste best refrigerated, so plan ahead.  I had gotten the recipe from a Betty Crocker Calendar they sent me for free. 

Ooey Gooey Peanut butter truffle brownies

Brownie base

1 box (1 lb 6.5 oz) brownie mix, water, vegetable oil and eggs called for on the brownie box

chocolate syrup

Filling

½ cup butter, softened

½ cup creamy peanut butter

2 cups powered sugar

2 tsp milk

Topping

1 cup semisweet chocolate chips

¼ cup butter

Pre-heat oven to 350 degrees. Grease bottom only of 13X9 inch pan with cooking spray or shortening. (I lined the pan with foil, then greased the foil with PAM, it makes for easier cutting)

In a medium bowl, stir brownie mix, chocolate syrup, water, oil, and eggs until well blended.  Spread in pan.  Bake 28-30 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 microwave bowl, microwave topping ingredients uncovered on High 30-60 minutes; 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. 

Prep time: 20 minutes

start to finish: 2 hour 30 minutes

makes 36 brownies