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1
Remove 3 Tablespoons dry brownie mix from package and place in a small saucepan; set aside.
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2
Place remaining brownie mix in a large mixing bowl.
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3
Add flour and mix to combine.
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4
Add oil and water; beat on low speed for 30 seconds, until mixture is evenly dark brown and forms pea size balls.
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5
Spray a glass 9-inch pie plate with non-stick cooking spray.
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6
Gently press about 1-3/4 cup brownie mixture onto bottom and sides of pie plate.
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7
Don't press too hard or crust will be difficult to remove from pie plate.
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8
Poke bottom and sides of crust with tines of a fork.
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9
Bake at 350F for 13 minutes.
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10
Cook on wire rack.
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11
While pie shell is baking prepare filling.
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12
Add pudding mix to reserved brownie mix in saucepan, stir well.
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13
Whisk in soy milk and egg substitute.
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14
Bring to a boil over medium heat, whisking constantly.
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15
Boil and stir 2 minutes.
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16
Remove from heat and stir in peanut butter.
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17
Pour into hot brownie crust.
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18
Cool on wire rack 20 minutes.
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19
loosen dedges of crust with blunt knife before placing in refrigerator to chill.
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20
Chill several hours to overnight before serving.
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21
Form remaining brownie mixture into 1-inch balls, roll in granulated sugar.
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22
Place on cookie sheet that has been sprayed with non-stick cooking spray.
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23
Flatten cookies with the bottom of a glass.
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24
Bake at 350F for 6 to 8 minutes.
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25
Cool on cookie sheet several minutes before removing to wire rack to cool.
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26
If desired, when cool, spread Better 'N Peanut Butter between two cookies.
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27
Repeat with remaining cookies.
