Ingredients:
1 pkg. (18-20 oz.) brownie mix (9x13 inch pan size)
2 pkgs. (3.4 oz. each) vanilla instant pudding mix
2 c. cold milk
3/4 c. creamy peanut butter, divided
2 c. thawed whipped topping
Directions:
Heat oven to 350 degrees.
Prepare brownie batter as directed on package; pour into 9x13 baking dish sprayed with cooking spray. Bake 40 minutes or until toothpick inserted in the center comes out with fudgy crumbs (do not overbake). Cool completely.
Make 36 holes in top of brownie, leaving a thin layer of brownie on the bottom of each hole. Reserve removed pieces for later use.
Beat pudding mixes and milk in a medium bowl with a whisk for 2 minutes. Add 2/3 c. peanut butter; mix well. Stir in whipped topping. Spread over brownie; top with reserved brownie pieces.
Microwave remaining peanut butter in microwaveable bowl on high for 30 seconds; stir. Drizzle over dessert. Refrigerate 2 hours or until chilled.
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