Prep Time: 20 minutes
Cook Time: 25 minutes
Freezing time: 3 hours
Total Time: 3 hours, 45 minutes
Yield: 16-20 servings
Ingredients:
- 3/4 cup cocoa powder
- 3/4 cup butter
- 2 cups sugar
- 4 eggs
- 1-1/4 cups flour
- 1 tsp. baking powder
- 1-1/2 cups powdered sugar
- 3/4 cup peanut butter
- 8 oz. pkg. cream cheese, softened
- 1/2 cup peanut butter
- 1/2 cup powdered sugar
- 6 serving size pkg. instant vanilla pudding mix
- 2-1/2 cups milk
- 8 oz. container frozen whipped topping, thawed
Preparation:
Preheat oven to 350 degrees F. Spray a 13x9" pan with baking spray and set aside. In large microwave safe bowl, melt butter with cocoa; stir until smooth. Add sugar and mix thoroughly. Then beat in eggs until smooth. Add flour and baking powder and mix just until blended. Pour into prepared pan and bake at 350 degrees F for 20-23 minutes until barely set. Cool completely on wire rack.
In small bowl combine 1-1/2 cups powdered sugar and 3/4 cup peanut butter until crumbly and all powdered sugar has been incorporated into the peanut butter. Set aside.
In medium bowl, combine cream cheese, 1/2 cup peanut butter and 1/2 cup powdered sugar and beat until fluffy. In another bowl, combine pudding mix and milk and beat with wire whisk for 2 minutes. Gradually add to cream cheese mixture, beating until smooth, then stir in thawed whipped topping.
Fold 3/4 of the peanut butter/powdered sugar crumbles into the cream cheese mixture and spread over cooled brownies. Top with remaining peanut butter crumbles. Freeze until solid, at least 3 hours. Remove from freezer 20 minutes before serving time for easier cutting.
To make this a no-bake dessert, buy a pan of brownies at your local bakery and top with the creamy peanut butter mixture.
