Peanut Butter Ripple Brownies

peanut butter ripple brownies Dessert
Peanut Butter Ripple Brownies
  • 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! ...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.

No nutrition information available for this recipe

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