PB Cup Brownies with Shortbread Crust and PB Glaze.
Imagine how much longer that'd be if I didn't abbreviate peanut butter. Whew.
Bottom floor: A Girl Scout cookie Trefoil shortbread crust.
Cookies + Sugar + Butter + Flour = A crispy match made in heaven.
Middle layer: Fudgy, dark chocolate brownies with miniature peanut butter cups mixed throughout.
Read that again.
Ok, moving on.
Penthouse: A peanut butter, powdered sugar, thick and creamy glaze. Also great on ice cream, cupcakes, spoons, etc.
Move over horse racing, this brownie is the winning trifecta this year.
PB Cup Brownies with Shortbread Crust and PB Glaze
Prep Time: 45 min. (including baking crust)
Total Time: 1 hour, 20 minutes
Yield: 9x13 pan
Ingredients:
Crust:
12 tbsp. unsalted butter
1/2 c. white sugar
1/2 c. flour
1 c. (1 sleeve) finely ground Trefoil (shortbread) cookies
Brownies:
1 box 9x13 size brownie mix (yep!!) and ingredients listed on box recipe
1 c. mini peanut butter cups (or chopped regular size PB cups)
Glaze:
2/3 c. powdered sugar
1 tbsp. creamy peanut butter
6 tsp. water
First, make the crust. Preheat oven to 350 degrees. Cream the butter and sugar together with a mixer for 3-4 min. Add flour and ground cookies to the mixture and mix until incorporated. Press the mixture into a foil lined and greased 9x13 pan. It will spread out as it bakes so don't worry if it doesn't completely cover the bottom of the pan. Bake for 30 minutes or until lightly brown. Let cool completely.
Next, mix together brownie mix as directed. Stir in PB cups. Pour on top of cooled crust and bake as directed on package. Let cool.
Lift by foil to remove the brownies from the pan. Mix together glaze ingredients and microwave for 20 seconds or until smooth and pourable. Pour into a Ziploc bag or piping bag and snip the corner off. Drizzle over brownies.
Cut and serve!
Or cut and keep them all to yourself. I won't tell.
Enjoy!
Laura
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