In case you aren't in the mood for Brownies yet...
1 pkg brownie mix
1/4 c water
1/2 vegetable oil
Peanut Butter Topping:
3 c powdered sugar
1/2 c creamy peanut butter
1 tsp vanilla
about 4 tbsp milk
1/2 c semisweet chocolate chips
1 tbsp shortening
Heat oven to 350º. Line rectangular pan, 13x9x2", with aluminum foil, leaving 1-inch of foil at opposite sides; grease foil on bottom only.
Stir brownie mix, pouch of Hershey's Syrup, water, oil and eggs in medium bowl about 50 strokes or until well blended. (Mixture may be lumpy.) Spread in pan.
Bake 27 to 29 minutes or until toothpick inserted 2" from sides of pan comes out clean or almost clean. Cool.
Beat powdered sugar, peanut butter, vanilla and 1 tbsp of the milk in medium bowl with electric mixer on low speed until well mixed. Beat in remaining milk, 1 tbsp at a time, until spreading consistency; spread over brownies. Refrigerate about 15 minutes or until topping is firm.
Melt chocolate chips and shortening over low heat, stirring constantly. Drizzle evenly over topping. Refrigerate about 10 minutes or until chocolate is firm. Lift out foil and brownies. Cut into 1 1/2-inch squares. Refrigerate any remaining squares.