Tuesday, June 29, 2010

Peanut Butter Truffle Brownies

Sun & Moon.
Boy & Girl.
Shoes & Socks.
Cookies & Milk.
Beach & Ocean.

Inseparable pairs are like a warm, comfy bed- always there fore you, will never let you down, and extremely reliable.  But none of these compares to the greatest combination known to mankind and especially to my stomach...

..................... DRUM ROLL..................................

Chocolate & peanut butter! Duh. 

 I came to this conclusion with my roommate at BYU a few months ago when we had just had a piece of Reese's Cup Chocolate Peanut Butter Cake at a ward social party.  It was probably the most divine creation in the world (especially since Reese's are my FAVORITE).  We were both obsessed and knew then that we were head-over-heels in love with chocolate and peanut butter.

 It wouldn't even matter if it was chocolate bacon and peanut butter scrambled eggs; any way they are combined, these two are no-fail guarantees of stomach-stuffing and second helpings. 

Therefore, these truffle brownies probably could not be any more delicious.  I'm telling you, if you like choco-nutty combinations, then that's that- these are for you.  They look really cute too, with the shiny chocolate and creamy peanut butter layers, atop a gorgeous, deep chocolate brownie- like a little chocolate-coated truffle chocolate candy.  Mmmm candy. And chocolate.  Peanut Butter. Stop treating me so well!

Peanut Butter Truffle Brownies 
from Betty Crocker

Brownie Base:
1 box 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

Heat oven to 350.  Grease bottom only of 13x9 inch pan w/ cooking spray or shortening.  

In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil & eggs until well blended.  Spread in pan.  Bake 28 to 30 minutes or until toothpick comes out almost clean.  Cool completely, about 1 hour.

In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth.  Spread mixture 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.  Cut into 9 rows by 4 rows.  Store covered in refrigerator. 

Nutrition per brownie:  200 calories, 10g fat, 20mg cholesterol, 105mg sodium, 25g carbs, 2g protein

Recipe and brownie photo courtesy of Betty Crocker.

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