Everyday brownies get a new twist when you top them with a peanut butter mixture, chocolate and peanuts.
What You Need
Original recipe yields 32 servings
1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
1 pkg. (3.4 oz.) JELL-O White Chocolate Flavor Instant Pudding
1 cup cold milk
1 cup crunchy peanut butter
1/2 cup powdered sugar
1-1/2 cups COOL WHIP Whipped Topping (Do not thaw.)
3 oz. BAKER'S Bittersweet Chocolate
1/2 cup PLANTERS Dry Roasted Peanuts, coarsely chopped
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Let's Make It
Prepare and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat pudding mix and milk with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.
Spread over brownies.
Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min., stirring every 30 sec. Spread over pudding; top with nuts. Refrigerate 1 hour.
How to Test Brownies For Doneness
Unlike cakes, brownies are best when moist and fudgy inside. To check for doneness, insert a toothpick into the center. If it comes out with fudgy crumbs clinging to it, the brownies are done. For a visual test, make sure the edges of the brownies have pulled away from the sides of the pan.
For easy cleanup, line baking pan with foil using this easy method. Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed. Remove foil. When you turn the pan over, the foil fits perfectly inside the pan.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.