1 1/2 cups peanut butter
1 cup brown sugar
1 cup butter
3 cups packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 (8 ounce) can evaporated milk
1 (15 ounce) can sliced peaches, drained
1 (13 ounce) package vanilla wafers, crushed and chopped
1 (8 ounce) can peanut butter
1 cup evaporated milk
1 1/2 cups packed light brown sugar
1 (4 ounce) can sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans.
Sift together the flour and baking soda; set aside. In the small of both hands, beat together the peanut butter and brown sugar. Beat in the butter, alternately with the brown sugar. Combine the eggs, brown sugar, peaches, vanilla and evaporated milk. Pour batter into prepared pan or muffin cups.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the brownies comes out clean.
While the brownies are baking, combine the peanut butter and evaporated milk in a small saucepan. Heat slowly over medium heat, stirring constantly, until the mixture coats the back of a metal spoon. Remove from heat, pour over the brownies and sprinkle with chopped peaches.
Gently remove from the pans, and sprinkle the remaining peanut butter over the top. Bake in the preheated oven for an additional 10 to 15 minutes, or until a toothpick inserted into the center of the brownies comes out clean. Cool completely before frosting.
To make the frosting: In a small bowl, stir together the peanut butter, evaporated milk and brown sugar until smooth. Beat in the eggs one at a time. Beat in the cocoa and evaporated milk alternately with the peaches.
To make the frosting: Beat together the peanut butter, evaporated milk, brown sugar, almonds and chopped peaches.
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