Decadent Chocolate Peanut Brownies
From BuzzWiki
If you use margarine, it makes the whole thing more of a gooey type crust on the brownie. If you use real butter it gives it a more crunchy crust.
Contents |
Crust
1 package (1 lb 5.5 oz) fudge brownie mix
1/2 cup butter or margarine melted
1 egg
Mix ingredients up just til moistened. Spread evenly on the bottom of an ungreased 13 x 9" baking pan.
Filling
1 cup light corn syrup (karo)
3/4 cup peanut butter (either crunchy or creamy, your choice)
1 cup dry roasted peanuts
1 tbsp butter or margarine melted
1/2 tsp vanilla
Mix all ingredients well til smooth and creamy. Spread evenly over the brownie crust to within 1/2 inch of the pan's edge. Bake at 350 degrees for 20-22 minutes or until edges are firm and center is just firm to the touch. Cool completely.
Glazing for top
(read below for Robin's version, slightly different)
1 tbsp butter or margarine
1 oz unsweetened chocolate
7 1/2 tsp water
1 cup powdered sugar
1/2 tsp vanilla
In small sauce pan over low heat, heat butter, chocolate and water stirring until smooth. Remove from heat and stir in powdered sugar and vanilla. Blend til smooth. Drizzle glaze over cooled brownies. Let stand til set. Cut into bars and enjoy.
ROBIN's VERSION of chocolate glaze
1 cup chocolate chips
1 tsp butter
Microwave at 30 second intervals and stir well. do this 3 times for a total of 90 seconds. The sauce will be runny and very hot. Use spoon and drizzle over brownies. Let it cool before you cut.
