Extreme Fudgy Peanut Butter Brownies

I ran across this recipe on the Duncan Hines site while searching for a jazzy new spin on brownies. Sweet Jesus, I think the search is over!

• 1 box Duncan Hines® Milk Chocolate Brownie Mix
• 2 large eggs
• 1/4 cup water
• 1/2 cup vegetable oil
• 1 cup milk chocolate chips
• 1 1/2 cups powdered sugar
• 3/4 cup peanut butter
• 1/4 cup butter, softened
• 2-4 tablespoons cream
• 1 tub Duncan Hines® Creamy Home-Style Milk Chocolate Frosting

1. Preheat oven to 350°F. Grease 13x9 inch baking pan; set aside.
2. Prepare brownie mix as described on box using eggs, water and oil. Fold in 1 cup of milk chocolate chips. Spread evenly into prepared pan.
3. Bake in center of oven for 25 to 28 minutes or until a toothpick inserted in center comes out almost clean. Place on wire rack.
4. Add peanut butter and butter in a mixing bowl and mix thoroughly until combined and smooth. Note: You will get a much taller filling if you whip this with an electric mixture to incorporate lots of air.
5. Slowly add powdered sugar, mixture will be a bit crumbly.
6. Blend in cream until mixture is fluffy and reaches desired spreading consistency.
7. Spread evenly over warm brownie.
8. Melt Duncan Hines Milk Chocolate Frosting for 30 seconds in the microwave. Stir and put back in for another 10 – 15 second. Pour over peanut butter spread on the brownies. Use a knife to spread the chocolate evenly.
9. Put in refrigerator for an hour to set.
10. Take out and let the brownie sit in room temperature for about 15 minutes before serving.