#1621 - Layered Peanut Butter Brownies

(by Shirley McNevich)

1 box Duncan Hines brownie mix
1 cup milk
1 - 3.4oz. box Jell-O vanilla instant pudding
1 cup Jif peanut butter
1/2 cup Domino's powdered sugar
1 1/2 cups Cool Whip (frozen--do NOT thaw)
3 squares Baker's semi-sweet baking chocolate
1/2 cup chopped peanuts

Prepare brownie mix according to box directions using a 9 x 13 cake pan--let them cool. In a bowl add milk and vanilla pudding mix--mix with a whisk. Add peanut butter and powdered sugar--whisk until well mixed. Cover the bowl with Saran wrap and refrigerate until brownies are completely cooled. Remove bowl from refrigerator and spread the pudding mixture evenly over the top of the brownies. In a microwave safe bowl add baking chocolate and frozen Cool Whip--microwave on high for 1 minute, then stir. Keep microwaving on high for :20 more seconds at a time and stir until smooth. Let the chocolate cool, then spread it on top of the pudding layer. Sprinkle the peanuts over the top--refrigerate until cold.

#865 - Brownie Cheesecake

(by Shirley McNevich)

1 box Duncan Hines brownie mix (should be enough for a 9 x 13 pan, NOT an 8 x 8 pan)
4 - 8oz. Philadelphia cream cheese (softened)
1 cup white sugar
1 tsp. vanilla
1/2 cup Breakstone's sour cream
3 eggs
2 squares Baker's semi-sweet baking chocolate (melted and cooled slightly according to box directions)

Prepare the brownie batter according to box directions and pour it into a greased 9 x 13 cake pan. Bake at 350 degrees for 15 minutes--top should be shiny and center should be almost set. In a mixer add cream cheese, white sugar and vanilla--beat. Add sour cream--beat. Add eggs--beat just until blended. Remove brownies from oven and pour cream cheese batter over hot brownies. Return to oven and bake at 350 degrees for 40 minutes or until center is almost set. Cool completely, then refrigerate overnight. Drizzle with the cooled Baker's chocolate that you melted according to box directions.