What's Cooking Wednesday: Peanut Butter Brownies

Is there any more iconic dessert pairing than peanut butter and chocolate? 

I think not. 

These peanut butter brownies were pretty good. I always seem to have a little trouble when I make brownies because the edge seems to cook faster and the middle is still gooey. I had the same problem here, but it was still yummy.  I found the recipe at BAKED PERFECTION, and doubled it to make a big pan.

Peanut Butter Brownie

1 box family size fudge brownie mix, plus ingredients to make brownies

1 stick butter, melted

1 cup powdered sugar

1 1/2 cups creamy peanut butter

1/2 teaspoon salt

1 teaspoon vanilla

Preheat oven to 350 degrees. Generously grease a 9x13 inch baking dish. Make brownie mix according to package directions. Make brownies according to package directions. In a separate bowl, beat with an electric mixer butter, powdered sugar, peanut butter, salt, and vanilla in a bowl until smooth. Pour 1/3 of the brownie mix into the pan. Place dollops of filling (about a tablespoon each) about 1 inch apart on top of the brownie mix. Drizzle remaining brownie mix on top, and gently spread to fill pan. Place dollops of remaining peanut butter mixture on top. With a butter knife, gently swirl filling into batter, running a knife lengthwise and then crosswise through the layers. Bake about 40 minutes, or until the brownie mix is done. Test with a toothpick or cake tester. The peanut butter may still be a little runny. Cool completely. Or at least 15 minutes so you don't burn your mouth on the gooey peanut butter filling. 

Yummy.

**New recipes for CHEESEBURGER CASSEROLE and QUICK HAMBURGER SOUP are up over at Eating With The Taj McCall! Yay! Soup weather is finally here. Sort of.