Sometimes, I just don’t have it in me to make brownies from scratch. I just want to stir up my batter in less than 5 minutes and then chill out while they bake.
Sometimes, I don’t have the time or the ingredients to make the brownies from scratch. And pretty much since they make some hella good mixes these days, sometimes it just makes sense to doctor a mix than to totally trash the kitchen.
Enter, these peanut butter cup brownies. Even though we’re using a doctored mix, they are still fudgey and full of peanut butter and chocolate flavor. Because one thing we NEVER do is buy canned frosting.
Peanut Butter Cup Brownies
- 1 box brownie mix of your choice and whatever ingredients the box requires oil, eggs, and water (I use a mix that makes a 9×13 pan)
- 1/2 cup semi sweet chocolate chips
- 1/2 cup peanut butter chips
- Mix together brownie mix, eggs, oil and water.
- Fold in the peanut butter and chocolate chips.
- Bake brownies according to the box directions. Allow to cool.
- Frost with peanut butter buttercream
Creamy Peanut Butter Buttercream
- 1/2 cup butter softened
- 1/2 cup peanut butter regular, not natural
- 4 cups powdered sugar
- 4 tablespoons milk to thin frosting or heavy cream, or water
- 1 tablespoon pure vanilla extract
- Beat together butter and peanut butter until smooth. Mix in the vanilla.
- Slowly beat in the powdered sugar.
- Add the milk one tablespoon at a time until the desired consistency is reached. I like to have a soft smooth spreadable frosting. When I stick my spatula into the frosting, it sags or lists a little to one side.
- Spread frosting on cooled brownies. Sprinkle Reeses minis on top as desired. I used about 5 ounces of the minis on the 9×13 pan.
Here are some great options if you’re looking for other ways to doctor a brownie or cake mix