Prepare brownie batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. Bake 40 min. or until toothpick inserted in centre comes out with fudgy crumbs. (Do not overbake.) Cool completely.
Make 24 holes in top of brownie, leaving thin layer of brownie on bottom on each. Reserve removed pieces.
Beat pudding mixes and milk in medium bowl with whisk 2 min. Add 2/3 cup peanut butter; mix well. Stir in Cool Whip. Spoon onto brownie; top with reserved brownie pieces.
Microwave remaining peanut butter in microwaveable bowl on HIGH 30 sec.; stir. Drizzle over dessert. Refrigerate 2 hours or until chilled.
Kraft Kitchen Tips!
Dessert can be refrigerated up to 24 hours before serving.
Use a spoon or small ice cream scoop to make the holes in the brownie.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 3 g
Cholesterol 10 mg
Sodium 220 mg
Carbohydrate 26 g
Fibre 1 g
Sugars 17 g
Protein 3 g
24 servings, 1 piece (89 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.