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Peanut Butter Ripple Brownies

Name: Peanut Butter Ripple Brownies
Prep time: 15 min
Total time: 1 h 55 min
Yield: 48
Ingredients: 1 pkg Betty Crocker* Chocolate Chunk Brownie Mix; 1/3 cup (75 mL) vegetable oil; 1/4 cup (50 mL) water; 1 to 2 eggs; 1/4 cup (50 mL) packed brown sugar; 1/4 cup (50 mL) crunchy peanut butter; 1 egg; 1 cup (250 mL) Betty Crocker* Creamy Deluxe* Vanilla or French Vanilla Frosting; 1/3 cup (75 mL) peanut butter; 2 to 3 tsp (10 to 15 mL) milk

Prep 15 min
Total 1 hr 55 min
Servings 48

Crave the classic chocolate and peanut butter flavour combo? Here it is in brownie form, frosted of course!

December 11, 2014

Ingredients

1 pkg Betty Crocker* Chocolate Chunk Brownie Mix
1/3 cup (75 mL) vegetable oil
1/4 cup (50 mL) water
1 to 2 eggs
1/4 cup (50 mL) packed brown sugar
1/4 cup (50 mL) crunchy peanut butter
1 egg

1 cup (250 mL) Betty Crocker* Creamy Deluxe* Vanilla or French Vanilla Frosting
1/3 cup (75 mL) peanut butter
2 to 3 tsp (10 to 15 mL) milk

Steps

1

Heat oven to 350ºF. Grease bottom only of 13x9-inch pan with shortening or nonstick cooking spray. In medium bowl, stir brownie mix, oil, water and 1 egg for fudgelike brownies (or 2 eggs for cakelike brownies) until well blended. Spread in pan.
2

In small bowl, mix brown sugar, 1/4 cup peanut butter and 1 egg. Drop by tablespoonfuls onto batter. Cut through batter several times with knife for marbled design.
3

Bake 30 to 35 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.
4

In medium bowl, mix all frosting ingredients, using spoon, until smooth and spreadable. Spread frosting over brownies. For brownies, cut into 8 rows by 4 rows. Store tightly covered.

Substitution: Don't like crunchy peanut butter? Use creamy peanut butter instead.
Variation: For extra peanut buttery taste, stir 1/2 cup peanut butter chips into the brownie batter.