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Peanut Butter Ripple Brownies

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  • Prep 15 min
  • Total 1 hr 55 min
  • Servings 48
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Crave the classic chocolate and peanut butter flavour combo? Here it is in brownie form, frosted of course!
Dec 11, 2014
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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.

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe
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