Water, vegetable oil and eggs called for on brownie mix box
1 (17.5-oz) pouch peanut butter cookie mix
Oil and egg called for on cookie mix pouch
1 (8-oz) block cream cheese, softened
¾ cup powdered sugar
¼ cup heavy whipping cream
½ tsp vanilla
30 miniature peanut butter cups, unwrapped and cut into quarters
2 Tbsp creamy peanut butter
1 Tbsp milk
Instructions
Heat oven to 350°F. Grease 10-inch springform pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
Make cookie mix as directed on pouch. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
Bake 35 to 40 minutes or until toothpick inserted in center of pan comes out almost clean. Cool completely on cooling rack, about 2 hours.
In medium bowl, beat cream cheese, ½ cup powdered sugar, the whipping cream and vanilla with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base, leaving a ½-inch border around the edge. Top with peanut butter cups.
In small bowl, beat peanut butter, milk and remaining ¼ cup powdered sugar. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle over top of pizza. Cut into 16 wedges, and serve. Store loosely covered in refrigerator.
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