Peanut Butter-Brownie Cake with Frosting
- 1 pkg. (18.3 to 19.5 oz.) brownie mix (13x9-inch pan size)
- 1 cup creamy peanut butter, divided
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1/2 cup powdered sugar
- 1 cup thawed COOL WHIP Whipped Topping
- Heat oven to 350F.
- Prepare brownie batter as directed on package.
- Add 1/2 cup peanut butter; mix well.
- Pour into greased and floured 9-inch round pan.
- Bake 35 to 40 min.
- or until toothpick inserted in center comes out with fudgy crumbs.
- (Do not overbake.)
- Cool in pan 10 min.
- Invert brownie onto wire rack; gently remove pan.
- Beat cream cheese, remaining peanut butter and sugar in large bowl with mixer until blended.
- Gently stir in COOL WHIP; spread onto brownie.
brownie mix, peanut butter, philadelphia cream cheese, powdered sugar
Taken from www.kraftrecipes.com/recipes/peanut-butter-brownie-cake-frosting-153291.aspx (may not work)