• Preheat oven to 350 degrees F.
• Slice bananas into ½ inch slices and place into a medium baking dish. Top evenly with butter pieces and sprinkle with brown sugar.
• Bake for 30 minutes, until bubbly and caramelized (golden).
• Remove from oven and let sit for 10 minutes. Mix with cream cheese and sugar until combined.
• Prepare brownie mix according to package directions.
• Line a 7x11 inch baking dish (this size dish makes a thicker brownie), with tin foil that’s been sprayed with cooking spray.
• Pour brownie batter into prepared dish. Drop banana cream mixture by the spoonfuls evenly over brownie batter. Gently run a knife through the banana and brownie mix, in a swirling motion, without scraping the bottom of the pan to prevent tearing in the foil.
• Bake for 40-45 minutes or until toothpick comes out clean from middle of brownies. Let cool completely, then pull out of pan with foil edges.
• In a medium bowl, combine the cream cheese and peanut butter until smooth. Slowly add in powdered sugar until well combined and desired consistency. Spread over cooled brownies and cut into squares.
• Presto!

Side Note
Makes 24 brownies.