Peanut Butter Truffle Brownies (Fix with a Mix Desserts, pp. 136-7)
Brownies
1 box (18.3 oz) Betty Crocker fudge brownie mix
Water, vegetable oil, and eggs as indicated on brownie mix box
Filling
1/2 cup (1 stick) butter or margarine, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk (yes, that is almond milk you see. A little Google search showed that using almond milk instead of regular milk in baking is fine for most desserts)
Topping
1 cup semisweet chocolate chips
1/4 cup (1/2 stick) butter or margarine, softened
Directions
- Heat oven to 350*F. Grease bottom only of 13x9-inch pan with shortening or cooking spray (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
- Make brownies as directed on box using water, oil, and eggs. Bake as directed on box for 13x9-inch pan. 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 30-60 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.
These were pretty easy to make. They ended up being a big hit at work. I was thanked for bringing them in then told to never do it again - ha! I told them fat chance - I like to bake and I have a brand-spankin' new KitchenAid stand mixer. I'm definitely baking again.
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