• Preheat the oven to 350°. Prepare a 9x9 baking pan by either spraying it liberally with nonstick cooking spray or lining it with parchment paper.

Brownies

• In a medium bowl combine brownie mix, eggs and oil. Stir by hand {or with a hand held mixer} until all of the ingredients are nicely incorporated.
• Add 2/3 of the batter into the prepared pan. Top with 25 mini Nutter Butter cookies. Add the remaining 1/3 of the brownie batter to the top of the cookies.
• Bake for 35-40 or until a tooth pick inserted in the center comes out with crumbs but not wet. Remove from the oven and allow to cool completely.

Chocolate Brownie Frosting

• In a small saucepan combine the butter, cocoa powder and milk over medium heat. Cook until the butter is melted and everything is combined. Remove from heat and add the powdered sugar. Whisk until smooth.
• Pour the frosting over the top of the brownies and spread into an even layer.

Toppings

• While the frosting is still wet {you have to work quickly}, drizzle the melted peanut butter over the top. Use a tooth pick to pull the peanut butter in one direction and then in the other. Finally press 12 mini Nutter Butter cookies into the top of the brownies and press down slightly. Allow the frosting to set up before cutting into 12 squares. Serve or store in an air tight container for up to 4 days.