Peanut Butter Stack Brownie

HOW TO MAKE PEANUT BUTTER BROWNIES

These peanut butter brownies are a great make ahead dessert – they need some time to cool down before serving to allow the peanut butter to set, however I don’t blame you if you just grab a spoon and go for it. They are particularly good with ice cream. This recipe makes about 16 brownie squares, which are great for freezing for later, but will also keep for a week in the fridge.

Recipe Rundown

Taste: Like an even more flavorful Reese’s peanut butter cup!
Texture: Crazy rich, fudgy, and gooey.
Ease: Super strong peanut butter taste and texture, which is hard to achieve when baking with PB.
Pros: Fun twist on brownies for PB lovers.
Cons: None!!
Would I make this again? Yes yes and yes.

Ingredients

• 1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
  Vegetable oil, water and egg called for on cookie mix pouch
• 1 box Betty Crocker™ Dark Chocolate Fudge Brownie Mix
  Water, vegetable oil and eggs called for on brownie mix box
• 16 peanut butter creme-filled sandwich cookies
• 8 Reese’s Peanut Butter Cups, unwrapped
• 1/2 cup creamy peanut butter (for drizzle, optional)
• 1 tablespoon coconut oil (for drizzle, optional)