In a medium bowl with a mixer, beat 8 tablespoons of the butter until fluffy. Add the peanut butter powdered sugar and milk. Beat until thoroughly combined.
Spread the peanut butter mixture evenly over the brownies.
Place the chocolate chips and remaining 4 tablespoons of butter in a bowl. Microwave in 30 second increments until melted. Stir until smooth. Let the chocolate sit for 5 minutes at room temperature or until it’s lukewarm.
Spread the chocolate evenly over the peanut butter layer. Quickly add the sprinkles on top. Chill for at least 30 minutes. Use the foil overhang to lift the brownies out of the pan. Cut into squares and serve.
Notes
This recipe can be made in a 9″x9″ or 9″x13″ pan, the recipe as written yields a very thick brownie. If you prefer a thinner brownie, use the 9″x13″ pan.
Adapted from Betty Crocker.
Nutrition
Calories: 332kcal | Carbohydrates: 52g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 23mg | Sodium: 225mg | Potassium: 144mg | Fiber: 1g | Sugar: 40g | Vitamin A: 270IU | Calcium: 15mg | Iron: 1.8mg
