Peanut Butter Truffle Brownies.

I found the original recipe for these sinfully delicious brownies HERE but when I decided to make them last night, I realized that I was out of boxed brownie mix.  So, I flipped through some of my cook books until I found a brownie recipe that I thought would be a good match.  After making them, I've now decided that I won't even buy boxed brownie mix, because thanks to my friend Janna's recipe, I have found THE perfect brownie!  Dense and fudgy, and oh so yummy!  

Without further ado, here's Janna's recipe for the brownies, combined with Betty Crocker's recipe for the filling and topping.

Peanut Butter Truffle Brownies

:: Brownie base ::

1/2 cup butter

1 cup sugar

1 tsp vanilla

2 cubes baking cocoa  (1 cube baking cocoa = 1 Tbsp butter + 3 Tbsp cocoa powder)

2 eggs

3/4 cup flour

Melt butter, vanilla, sugar and cocoa in pan, stirring constantly.  Remove from heat, and add eggs and flour.  Mix well.  Pour into greased 9x13 pan and bake for 30 minutes @ 350 degrees.  Let cool completely.

:: Peanut Butter Filling ::

1/2 cup butter-softened

1/2 cup peanut butter

2 cups powdered sugar

2 tsp milk

Beat butter and peanut butter until smooth, then add powdered sugar and milk.  Continue to beat until smooth and creamy.  Spread onto cooled brownies.  Refrigerate for 30 minutes.

:: Chocolate topping ::

1 cup semi sweet chocolate chips

1/4 cup butter

Combine chocolate chips and butter and microwave on high for 30 seconds.  Stir well, and microwave again for 30 seconds.  Stir until smooth.  Let cool for 10 minutes, then spread over peanut butter layer.  Refrigerate for 30 minutes or until chocolate is set.  (slicing is much easier when they are cold)

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