If you take it somewhere, you'd better bring the recipe with you!

Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
30 mins
total:
1 hr 20 mins
Servings:
36
Yield:
3 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

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  • Combine brownie mix, oil, eggs, and water together in a bowl until batter is smooth; pour into the prepared baking dish.

  • Bake in the preheated oven until edges of brownies begin to pull away from the sides of pan, 28 to 31 minutes. Remove dish from oven and cool brownies.

  • Beat confectioners' sugar, peanut butter, and 1/2 cup butter together in a bowl until smooth and creamy; spread over cooled brownies.

  • Heat chocolate chips and 6 tablespoons butter together in a saucepan over low heat, stirring occasionally, until melted, about 5 minutes; spread over peanut butter layer. Cool and cut into squares.

Editor's Note:

The ingredients for making the brownies are the ones indicated for using Pillsbury(R). Follow the box directions and ingredients indicated if using a different brand.

Nutrition Facts

233 calories; protein 3g; carbohydrates 22.3g; fat 15.9g; cholesterol 22.2mg; sodium 112.8mg. Full Nutrition
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Reviews (65)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/09/2015
These are really good and take minimal additional effort from baking box (or your favorite scratch recipe) brownies. We prefer Ghiradelli brownies, so that's what I used (and used an 8X8 glass pan since they are a smaller yield). I halved the PB and chocolate toppings to make up for the smaller pan. I wasn't sold on the PB when I licked the beaters, but it really works on the brownies. I'm super lazy, so I nuked the chocolate chips and butter for 45 seconds before pouring them over the PB layer. I'll definitely make these again! THANKS for the recipe! Read More
(23)

Most helpful critical review

Rating: 2 stars
07/26/2015
there is no number of sprinkles that is going to make me okay with eating the eyes of a deer. they don't even have a distinct flavor; it's all texture, so making brownies from them is just cruelty for no reason. somewhere there are a lot of blind deer all because you watched too much anthony bourdain. Read More
(35)
79 Ratings
  • 5 star values: 64
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 2 stars
07/26/2015
there is no number of sprinkles that is going to make me okay with eating the eyes of a deer. they don't even have a distinct flavor; it's all texture, so making brownies from them is just cruelty for no reason. somewhere there are a lot of blind deer all because you watched too much anthony bourdain. Read More
(35)
Rating: 5 stars
02/09/2015
These are really good and take minimal additional effort from baking box (or your favorite scratch recipe) brownies. We prefer Ghiradelli brownies, so that's what I used (and used an 8X8 glass pan since they are a smaller yield). I halved the PB and chocolate toppings to make up for the smaller pan. I wasn't sold on the PB when I licked the beaters, but it really works on the brownies. I'm super lazy, so I nuked the chocolate chips and butter for 45 seconds before pouring them over the PB layer. I'll definitely make these again! THANKS for the recipe! Read More
(23)
Rating: 5 stars
05/22/2015
These were a HUGE hit at our block party! I have made them twice in 2 weeks. They are extremely rich, but crazy good. I made them exactly as written. Read More
(9)
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Rating: 5 stars
04/09/2015
These were easy to make and were absolutely delicious. I didn't change a thing. Read More
(5)
Rating: 4 stars
07/22/2015
This was the Recipe Group choice for July 2015 and I am a bit late in preparing it. We used the "Duncan Hines dark chocolate fudge brownie" mix.(18.2 ounce box). There is no way the three of could consume the whole recipe (or at least we shouldn't) so I cut the recipe in half. I used a kitchen scale to measure half of the mix accurately. We used an 8x8 glass pan. It was fun to make and very good. I have to admit that we altered the last step. Instead of melting the chocolate chips with butter, we omitted the butter and sprinkled the un-melted milk chocolate chips on top of the peanut butter mixture. TIP-Before you measure the peanut butter, spray the measuring cup with baking spray or wipe the butter wrapper inside the cup so the peanut butter slides out easier. Works for us. As other's mentioned, it is very rich. But we'll be making it again. Thanks for the recipe! Read More
(5)
Rating: 5 stars
09/02/2018
I made these for opening day of the OSU Buckeyes football season. They were a big hit. My changes- I put my butter and Peanut butter in a bowl and microwaved on medium for 1 minute tile the PB was softened and then mixed the confectioners sugar and 1 TBSPN of Vanilla in and beat. I've made buckeye balls and this is how I do them also. Read More
(2)
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Rating: 5 stars
06/13/2019
I made a double batch! Just doubled everything and used my quarter-sheet-cake pan... took most of them to work, everybody loved them. The only "negative" is that once you eat one, you can't stop eating them...! Read More
(2)
Rating: 4 stars
07/09/2015
A little goes a long way with these brownies as they are super rich and sweet! I followed the recipe exactly using a 9/13 pan. We liked them but the consensus was that they were a little too sweet for our liking. Maybe next time I will cut back on the powdered sugar. Thanks for sharing your recipe Cindy Yonkman! Read More
(2)
Rating: 5 stars
04/29/2018
My little sisters say this is their new favorite recipe. The rest of my family thought it was a little too sweet but they want me to make it again. Read More
(1)
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