Buckeye Brownies


Buckeye Brownies

Yield : 9″ x 13″


One batch of baked brownies in a 9×13 inch pan (choose from our collection of brownie recipes)
1/2 cup (1 stick) softened butter
2/3 cup creamy peanut butter
1 teaspoon vanilla
1/8 teaspoon salt
2 cups powdered sugar
1-3 tablespoons milk
1 1/2 cups semi-sweet chocolate chips


Beat together the butter and peanut butter until smooth. Beat in the vanilla and salt. Alternately add the milk and powdered sugar, beating well after each addition. If it’s too thin, add powdered sugar, if it’s too thick, add some milk (I kept mine pretty thick so I could spread the chocolate on easier, I only needed 1 1/2 tablespoons of milk). Throw them in the freezer for about fifteen minutes or so while you melt the chocolate. To melt the chocolate place the chocolate chips in a microwave safe bowl and turn the microwave power to about 20%. Stir them every 45 seconds or so until smooth. Spread the chocolate over the brownies. Allow the chocolate to harden before cutting (I just threw them back in the freezer).

source:  yammiesnoshery


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