Peanut Butter and Cream Brownies
Why I Love This Recipe
Ingredients You'll Need
No-Stick Cooking Spray
1 (19.5 ounce) box Pillsbury® Classic Fudge Brownie
1 (8 oz) package cream cheese, softened
1 cup Crunchy Peanut Butter
1/2 cup powdered sugar
1 (12 oz) container extra creamy whipped topping, thawed and divided
Chocolate Shavings (optional), as garnish
Directions
HEAT oven to 350° F. Spray an 8 or 9-inch round springform pan with no-stick cooking spray.
PREPARE brownie mix according to package directions. Spread batter evenly into springform pan. Bake 45 to 48 minutes for 8-inch or 36-38 for 9-inch pan. Cool.
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.
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.
12 Servings
