Ooey Gooey Peanut Butter and Fudge Brownies
|Nostick cooking spray||1 (Pam)|
|Sugar||3 Cup (48 tbs)|
|Butter||1 Cup (16 tbs), softened (2 Stick)|
|Vegetable oil||1⁄2 Cup (8 tbs) (Wesson)|
|Vanilla||1 1⁄2 Tablespoon|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Baking cocoa||1⁄4 Cup (4 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Peanut butter chips||10 Ounce (1 Bag)|
|Creamy peanut butter||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||3 Tablespoon|
|Unsweetened chocolate square||3 Ounce (1 Ounce Per Square)|
|Creamy peanut butter||3 Tablespoon|
|Powdered sugar||2⁄3 Cup (10.67 tbs)|
|Water||1⁄4 Cup (4 tbs)|
Preheat oven to 350°F. Spray two 13x9x2-inch baking pans with PAM Cooking Spray. In a large bowl, beat sugar and butter until creamy. Add Wesson Oil and vanilla. Add eggs, one at a time, beating well after each addition. In a small bowl, combine flour, cocoa, baking powder and salt; blend well. While beating, gradually add flour mixture to creamed mixture; mix well. Fold in peanut butter chips. Evenly spread 1/4 of batter into 1 pan.
In a small bowl, cream together Peter Pan Peanut Butter and Wesson Oil. Add sugar and flour; blend well. Add eggs and vanilla; beat until smooth. Carefully spread 1/2 of filling mixture evenly over batter in pan. Top filling with an additional 1/4 of batter and spread evenly. Gently cut through layers to create a marble effect throughout the brownies. Repeat process with remaining pan, remaining batter and remaining filling. Bake for 30 minutes. Do not overtake.
Meanwhile, in a medium saucepan, melt chocolate and peanut butter over low heat, stirring constantly. Remove from heat and stir in remaining ingredients; mix until smooth. If frosting is too thick, add an additional 1 to 3 tablespoons water. Spread frosting over brownies immediately after baking. Cool in pans on wire racks.