Peanut Butter Cream-Topped Brownies

I got this recipe out of my local newspaper in 1998. It is from Hershey's/Reese's. I've looked on their website and they do not have this recipe posted there. These are very rich and delicious!!

• Ready In: 1 hr 15 mins
• Serves: 24

Ingredients

• Brownies

• 1⁄2 cup sugar
• 2  tablespoons margarine or 2  tablespoons butter
• 2  tablespoons water
• 1 1⁄2 cups  semi-sweet chocolate chips
• 2  eggs
• 1⁄2 teaspoon vanilla extract
• 2⁄3 cup flour
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt

• Peanut Butter Cream

• 1⁄4 cup margarine or 1⁄4 cup butter
• 2⁄3 cup creamy peanut butter
• 1 1⁄2 cups powdered sugar
• 3 -4  tablespoons  light cream or 3 -4  tablespoons milk

• Chocolate Glaze

• 2  tablespoons  semi-sweet chocolate chips
• 2  teaspoons butter

Directions

1. BROWNIES: Preheat your oven to 325°F Grease a 9 inch square baking pan.
2. In a medium sauce pan, combine the sugar, butter, and water. Cook on low heat, stirring to prevent burning, until it boils. Remove the pan from the heat.
3. Add the chocolate chips; stir until completely melted.
4. Next, add the eggs and vanilla. Mix with a spoon until well blended.
5. In a separate bowl, combine the dry ingredients (flour, salt, baking soda). Add to the chocolate mixture, make sure it is mixed in well.
6. Pour the batter into the 9 inch pan. Bake for 30-35 minutes or until the brownies begin to pull away from the sides of the pan. Do not over bake. Cool completely.
7. PEANUT BUTTER CREAM: Beat the butter and peanut butter in a medium bowl.
8. Alternately add the powdered sugar and light cream, mixing it to spreading consistency.
9. Frost the brownies once they are completely cool.
10. CHOCOLATE GLAZE: Using a small microwave safe bowl, melt the chocolate chips and the butter on high for about 45 seconds. Stir the mixture until the chips are completely melted.
11. Drizzle the glaze over the frosted brownies. Refrigerate until chocolate is set. Cut into 24 bars.
12. Cover and store the brownies in the refrigerator.