Cook Time: 37 minutes
Ready Time: 150 minutes
Yield: 12 – 14 servings
Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 (15.9 ounce – 450.7 g) package Pillsbury® Supreme Chocolate Extreme Premium Brownie Mix
• ⅓ cup Crisco® Pure Vegetable Oil
• 3 tablespoons water
• 1 large egg
• 1 cup Jif® Creamy Peanut Butter
• ½ teaspoon vanilla extract
• 1 cup powdered sugar
• 2 tablespoons Smucker's® Hot Fudge Topping
Method:
- HEAT oven to 350°F (176°C). Coat an 8-inch springform pan with no-stick cooking spray.
- PREPARE brownie mix according to package directions using packet of chocolate-flavored syrup, oil, water and egg. Spread into prepared pan. Bake 34 – 37 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
- BEAT peanut butter and vanilla in medium bowl with an electric mixer until smooth. Gradually add powdered sugar. Beat for 1 minute. Remove outer edge of springform pan. Spread peanut butter mixture over top of cooled brownie. Chill 30 minutes or until firm.
- PLACE hot fudge topping in small resealable plastic bag. Knead until smooth. Cut small corner off bag. Drizzle topping over peanut butter layer. Cut into wedges.
http://www.pillsburybaking.com/recipes/details/4697