For the Brownies:
1/2 c vegetable oil
1 c white sugar
1 tsp vanilla extract
2 eggs
1/2 c all-purpose flour
1/3 c unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1. Preheat oven to 350 degrees. Grease bottom of 13 x 9 pan.
2. In a medium bowl, mix together oil, sugar and vanilla. Beat in eggs, one at a time. Combine flour, cocoa, baking powder and salt. Add to egg mixture in three (3) parts until well blended. Spread batter evenly into prepared pan.
3. Bake 10 to 12 min. Let cool in pan. Do not cut.
For the Peanut Butter Topping:
2 packages (8 oz) cream cheese, softened
1 c peanut butter
2 c powdered sugar
2 containers (8 oz) frozen whipped topping, thawed (Or you can make your own, check it out)
In medium mixing bowl or stand mixer bowl beat cream cheese, peanut butter together on medium speed. Gradually add powdered sugar, 1/2 cup at a time. Fold in whipped topping. Spread mixture over cooled brownie. Drizzle with melted chocolate if desired.
Refrigerate 1 hour before serving. Store in refrigerator.
Just a note, I made my own cool whip and it worked perfectly. So much better than the chemical laden stuff from the store.
