The Twins Make Peanut Butter Truffle Brownies

The twins love to cook and bake. At four years old, they can do almost everything in the kitchen except put in and take stuff out of the oven. And of course use hot oil...YIKES! We want to keep this fun and not go to the ER :)

Peanut Butter Truffle Brownies
(recipe from Betty Crocker but of course we changed it a bit)

First M & M made the brownie batter with a mix. Sometimes we do it from scratch too.

Then the twins put it in the 13 x 9 baking dish.

Put them in the oven and M & M started the YUMMY peanut butter layer...real butter, peanut butter, & powdered sugar...who could resist.

And Mix...

Took a little break for a bath while brownies cooled. Now time to spread on the peanut butter layer...

Yum...

 

Now for chocolate layer...

And the finished product...borrowed this image from bettycrocker.com for time being but will update with our photo when I upload them :~)

These brownies were so YUMMY! I have put away several. Now time to head to the gym. See ya soon!

***UPDATE: Ok so we ate them all REALLY FAST and gave a few away. Took a picture but don't know what happened to it. So thanks Betty Crocker for letting us borrow your picture and of course promote your DELICIOUS brownies!!

Peanut Butter Truffle Brownies (bettycrocker.com with minor changes **)

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

Filling

1/2 cup butter, softened

1/2 cup creamy peanut butter

1 3/4 cups powdered sugar **

2 teaspoons milk

Topping

1 cup semisweet chocolate chips

1/4 cup melted 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 30 minutes and then you can stick in fridge to cool faster.

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 chocolate chips uncovered on High 30 to 60 seconds; stir until smooth. Add melted butter and stir. 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