Brownie-Peanutbutter-Oreo

Ingredients:


Brownie Layer:

• 1/2 cup (1 stick) butter or margarine, melted
• 1 cup sugar
• 2 eggs
• 1/3 cup HERSHEY'S Cocoa
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder

Peanut Butter Filling:

• 1/2 cup unsalted or salted butter (both work) softened
• 3/4 cup creamy peanut butter
• 2 cups powdered sugar
• 2 teaspoons milk

Oreo Buttercream:

• 1/4 cup unsalted butter, room temp
• 1/4 cup shortening or butter
• 1/2 tsp. vanilla extract
• 1 tablespoon milk
• 2 cups powdered sugar
• 7 oreo cookies, finely crushed (food processor or blender)

Directions:
Brownie Layer:
Heat oven to 350º. Grease only the button of a 13 by 9 inch square pan with shortening or cooking spray.

Stir together butter, sugar, and vanilla in a bowl. Add eggs and beat well.

In a separate bowl; stir together flour, cocoa, baking powder, and salt. Gradually at the flour mixture into the egg mixture beating until well blended.

Spread batter evenly over baking pan and cook for 20 to 25 minutes or until brownies begin to pull away from the side of the pan. Let the brownies cool completely (about an hour) before spreading peanut butter filling.


Peanut Butter Filling:
In a medium bowl, beat the Peanut Butter Filling ingredients with an electric mixer on medium speed, until smooth. Spread the mixture evenly over the completely cooled brownie base. 

NOTE: peanut butter filling will be thick, almost like dough.


Oreo Buttercream:
In a large bowl, cream butter, shortening, vanilla, and milk. Add powdered sugar. Stir in finely crushed oreos until well combined.

If the frosting is to liquidy add more powdered sugar, if to thick add more milk.

Spread the Oreo Buttercream over the Peanut Butter Filling. Refridgerate for about 30minutes and the cut into 9 rows by 4 rows.

When not being eaten, store in the refrigerator. Take out of the fridge about 15 minutes before serving.