Peanut Butter and Cream Brownies
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There comes a time in every person’s life when they need a treat. A chocolately, peanut buttery, creamy treat. Peanut Butter and Cream Brownies might be just the thing to fit the bill when such a need arises.
Ingredients for Peanut Butter and Cream Brownies
Lard, Crisco, or non-stick spray
1 (19.5 oz) package brownie mix
1 (8 oz) package cream cheese, softened
1 cup peanut butter
1/2 cup powdered sugar
1 (8 oz) container whipped topping, thawed
Optional garnish: additional whipped topping, mini chocolate chips, chocolate shavings, etc.
How to make Peanut Butter and Cream Brownies
Preheat oven to 350 degrees. Grease an 8″ or 9″ round Springform pan. Prepare the brownie mix according to package directions. Spread batter evenly into Springform pan.
Bake 45-48 minutes for an 8″ pan; 36-38 minutes for a 9″ pan. Cool.
After the brownie is has cooled, place thawed cream cheese in a mixing bowl and beat with mixer on medium speed until fluffy. Gradually beat in peanut butter and the powdered sugar. The mixture will be thick – don’t worry.
Beat in 8 oz tub of whipped topping until well combined. (Yes, beat it in. You do not need to fold this in.)
Now you’ve got a nice smooth and creamy frosting of sorts. Spread this mixture evenly over the cooled brownies.
Note: You should refrigerate this for two hours before serving! The cream cheese layer needs to set up.
When serving, remove the sides of the Springform pan and start slicing pieces to serve.
If you wanna be extra fancy, you can put extra whipped cream and some chocolatey bits on top of each piece. (I highly suggest being extra fancy.)
The original recipe claims it makes 16 servings. This is questionable. 😉
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