Peanut Butter Ripple Brownies

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

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

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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.