Peanut Butter Espresso Brownies

16 oz. pkg. Espresso Fudge Brownie Mix (Available at Myrtle Creek)
ΒΌ cup Water
1/3 cup Vegetable oil
1 Egg

Peanut Butter Cup Filling
1-1/2 sticks margarine
2 cups Graham cracker crumbs
12 oz. Peanut Butter
2 cups Confectioners Sugar



Brownie Batter:
Preheat oven to 350 degrees. Prepare an 8” X 8” glass pan by lightly greasing or spraying with non-stick cooking spray.

Blend water, oil, and egg together in bowl. Add mix and stir until moistened. (About 50 Strokes).

Melt Margarine and blend in peanut butter, then crumbs and sugar until mixed.

Spoon half of batter into pan, spreading evenly, then layer the filling over the top. Then add the remainder of the batter for the top layer.

Bake for 30 minutes, allow to completely cool before serving.