My sugar/fat/preservative side is back with a vengeance, and I’m back to my old ways of making desserts using as many pre-packaged things as humanly possible. These are pretty rich (and they provide an incredibly easy solution to needing to make a treat for a friend, but also needing to get in 10 extra hours of work over the weekend).
Peanut Butter Truffle Brownies
First, bake a box of brownies. [Foodies everywhere, I reject the idea that homemade brownies are better than those in the box. I’ve tried multiple kinds of homemade brownies, and I’d rather have them made from a mix.] By the way, an 8×8 pan is the best for making really awesome brownies, and will help these look more wonderful when you add the layers later.
Peanut Butter Filling
1/4 cup butter
1/4 cup peanut butter [I mixed Skippy and natural peanut butter]
3/4 cup powdered sugar
1 tsp milk
1/4 cup butter
1 cup chocolate chips
Mix all the ingredients for the peanut butter filling together. It helps if you heat it up some–not to the point that the butter is melted, but enough to make it easy to blend everything together and to spread on top of the brownies. After you’ve spread it on top, throw the whole thing in the fridge while you make the chocolate part.
For the chocolate topping, slowly melt the butter and chocolate together. Make sure the butter is in smallish pieces. You should do this in a double boiler, but you can do it in the microwave if you work slowly and don’t let the chocolate burn or anything. Once it’s sufficiently melted, pour over top of the brownies and peanut butter filling.
Refrigerate until firm (take out before you want to serve) and–ta-da–delicious, fancy-looking brownies that look like they took more time than they did.