1. Preheat oven to 350F. Grease and line a 9×9-inch pan with wax paper. Sift flour and baking soda. Set aside.
2. Put chocolate in heat proof bowl. Put bowl on top of hot water . Stir to melt (or microwave chocolate for 30-40 seconds or until just melted). Set aside.
3. Combine sugar, Golden Fiesta Oil and eggs. Beat using a wire whisk until just mixed. Add melted chocolate and choco-peanut . Beat until well mixed. Add vanilla , water , flour-baking soda and UFC Salt. Blend well.
4. Pour batter into prepared pan. Bake for 30 minutes or until done (when toothpick inserted comes out clean). Cool pan on wire rack. Cut into squares.
In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. For brownies, cut into 9 rows by 4 rows. 1/2 cup creamy peanut butter. 1 cup semi-sweet chocolate chips
Stir with a spoon until the batter is blended, but still a little bit lumpy (kind of what your normal chocolatebrownies would be, only these will be more on the sandy side because of the brown sugar and peanut butter combo)
If you love chocolate and peanut butter then this definitely should be the next dessert you make. Now it is time to construct the trifle, you are going to divide the brownies and peanut butter cups into threes and the pudding in half
That’s how I felt when I made Peanut Butter Cheesecake Chocolate Cookie Brownies. Cutting the brownies into squares before drizzling chocolate ganache over the top of each bar insures that each brownie has a lovely swirl