Peanut Butter Fudge Brownies
17 oz package XO Baking Co. Fudge Brownie Mix
6 Peanut Butter Cups, Chopped
1 cup semisweet or bittersweet chocolate chips
¾ cup peanut butter
½ tablespoon unsalted butter
¾ cup gluten free rice cereal
½ teaspoon vanilla extract
Prepare brownie mix according to directions on box. A toothpick, when inserted into the brownies, should come out with some wet crumbs. Take pan out of oven and sprinkle the top with chopped peanut butter cups. Gently push peanut butter cups into the brownie. Put brownie pan back into the oven for 5 minutes more. Let brownies cool for 20 minutes, then start to prepare the topping.
In a microwave safe bowl, melt the chocolate chips, peanut butter and butter, until creamy and smooth. Add vanilla and pinch of salt, then stir in rice cereal. Using a knife or spatula, spread mixture over the top of the entire brownie. Refrigerate for a couple hours before slicing.
Follow directions as stated on fudge brownie mix package. Spread batter into pan and pour warm raspberry jam over brownie batter and using a knife or small spatula, gently swirl jam into the batter.
Bake for 27-30 minutes. Cool completely before serving or for a decadent treat, serve warm with vanilla ice cream!
For Raspberry Puree (optional):
12 oz pkg. frozen raspberries, completely thawed
2 Tablespoons agave nectar or sugar
Empty raspberries into mesh strainer over a large bowl. Using the back of a large spoon or spatula, press raspberries through strainer, until seeds remain. The portion left in the bowl is what you will use as the puree. Stir in agave or sugar. Makes about 3/4 cup of puree.