1.Preheat oven to 350 degrees. Mist a 13 X 9 non-stick baking pan with cooking spray. Set aside until ready to fill.

2.In a large mixing bowl, pour in the brownie mix and lighten up a little with a wire whisk so there are no lumps.

3.Scoop out the can of pumpkin into the bowl and mix with a rubber spatula until all is combined. Add the chocolate syrup and vanilla extract. Mix well.

4.Add the milk if needed to make a smooth but thick brownie batter.

5.Make sure you scoop down to the bottom of the mixing bowl to get all the dry mix into the batter.

6.Pour the mixture into the prepared baking pan and bake for about 20-25 minutes. Turn the pan around after 12 minutes for even baking.

7.Check after 20 minutes with a wooden skewer or toothpick and you should get moist crumbs. Do not over bake; in fact you can under bake this batch a little. Place on a cooling rack and cool for about 15 minutes and then cover with plastic wrap, but don’t touch the surface of the brownies. Leave like that until almost cooled completely.

8.Take the whole batch of brownies and break up into a large mixing bowl. Make sure you have very clean hands. Now add the 1/2 cup of peanut butter and mix in well.

9.When all is combined well, start rolling your balls. You should be able to make 60 balls. Place them on a cookie sheet lined with wax paper.

10.When these are done, place in freezer for about 10 minutes or in fridge for about an hour.

11.Right before you take them out prepare your chocolate drizzle, in a microwave safe bowl, add chips with oil and microwave for about 20 seconds. Take out and stir. Add the peanut butter. With a wire whisk, mix well.  Place back into the microwave another 15-second intervals until smooth and shiny. Make sure you stir each time. 

12.Drizzle over the brownie balls using the whisk or fork. Let set up on the counter or in the fridge for 10 minutes.