Thursday, July 15, 2010


Today I was browsing around Facebook while taking a much needed break from canning SWEET RELISH.  One of my Facebook friends was bragging about these yummy brownies she had made, and of course you know me....I just had to ask for the recipe!  Although I have not had the chance to try these for myself, I have word from some very reliable sorces, that they are amazing!  If you get to try them before me, let me know what you think!

Peanut Butter Truffle Brownies:

Brownie Base

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box


1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk


1 cup semisweet chocolate chips
1/4 cup butter

1.Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)

2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. 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.

3. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.

4. 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.

High Altitude (3500-6500 ft): Follow High Altitude directions for 13x9-inch pan on brownie mix box.

1 comment:

  1. They sure sound good. And the great part about any brownies is they are calorie free :)