Peanut Butter and Cream Brownies

Peanut Butter and Cream Brownies

38

"Covered with a creamy whipped peanut buttery layer, more whipped topping and a sprinkle of shaved chocolate, these brownies are a sweet, decadent treat."

Ingredients

servings 501 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 501 kcal
  • 25%
  • Fat:
  • 28.3 g
  • 43%
  • Carbs:
  • 57.5g
  • 19%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 284 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. Heat oven to 350 degrees F. Spray an 8 or 9-inch round springform pan with no-stick cooking spray.
  2. Prepare brownie mix according to package directions. Spread batter evenly into springform pan. Bake 45 to 48 minutes for 8-inch or 36 to 38 minutes for 9-inch pan. Cool.
  3. Beat cream cheese with an electric mixer on medium speed until fluffy. Gradually beat in peanut butter, powdered sugar and 3 cups whipped topping until well combined. Keeping dessert in springform pan, spread mixture evenly over cooled brownies.
  4. Top with remaining whipped topping. Use the tines of a fork to create swirls in the whipped cream. Sprinkle chocolate shavings on top of whipped cream. Refrigerate 2 hours before serving.
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Reviews

38
  1. 50 Ratings

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Something tells me I'm going to have trouble resisting making a piggy of myself on this one! Other than thinking the peanut butter filling could be a tad sweeter, this is dessert perfection on a...

This dessert ROCKS!!! Peanut butter and chocolate heaven! Not really a brownie, more like a decadent, impressive dessert. I followed the recipe, using a 9-in. springform pan, but instead of ...

This is heaven on a plate! I used Jif's natural (creamy) peanut butter instead of the extra crunchy. I also made my own crust using chocolate graham crackers instead of the brownie since I did...