Peanut Butter Truffle Brownies

I do think the title of this entry kinda speaks for itself.  These are incredible... but also incredibly rich.  Like eating a homemade Reese's cup.  I would like to be trapped in a box made of these and be forced to eat my way out.  Then I could justify eating obscene amounts.  As it is, I am eating obscene amounts with no justification.  I can almost feel my thighs growing.  And I don't care...  because these taste better than skinny feels.  I know.  I'm sick.
 


PEANUT BUTTER TRUFFLE BROWNIES

Adapted from: RealMomKitchen

INGREDIENTS:

Brownie Base

king-arthur-flour-fudge-brownies  OR

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix

Water, vegetable oil and eggs called for on brownie mix box

Filling

• 1/2 cup butter, softened
• 3/4 cup creamy peanut butter 
• 2 cups powdered sugar
• 3-4 teaspoons milk

Topping

• 1 cup semisweet chocolate chips
• 1/4 cup butter 

DIRECTIONS:

Heat oven to 350°F. Grease bottom only of 13×9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan. I do this all the time when I make brownies and bars)

Make brownies.  Spread in pan. Bake 28 to 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. Add enough milk so you will be able to pat or spread easily over brownie base.  Spread mixture evenly over brownie base.

In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 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. (I take it out or the fridge about 15 minutes before serving. This allows the chocolate on top to soften a little)

NOTE:  I left about a row of plain brownies because I wanted a nice thick layer of peanut butter.