|
| 3/4 | cup sugar |
| 1/2 | cup peanut butter |
| 1/4 | cup Gold Medal® all-purpose flour |
| 2 | eggs |
| 1 | box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix |
| 1/4 | cup vegetable oil |
| 1/4 | cup water |
| 2 | eggs |
| Chopped peanuts, if desired |
|
| 1 | cup Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container) |
| 1/3 | cup peanut butter |
| 2 | to 3 teaspoons milk |
| 1. | Heat oven to 350°F. Grease bottom only of 13x9-inch pan. In small bowl, beat sugar, 1/2 cup peanut butter, the flour and 2 eggs with electric mixer on medium speed 2 minutes; set aside. |
| 2. | In medium bowl, stir brownie mix, pouch of chocolate syrup, oil, water and 2 eggs until well blended. Spread in pan. Drop peanut butter mixture by tablespoonfuls onto batter. Swirl through batter with knife. |
| 3. | Bake 40 minutes. Cool completely, about 1 hour. |
| 4. | In medium bowl, stir all frosting ingredients, using spoon, until smooth and spreadable. Spread frosting over brownies; sprinkle with peanuts. For brownies, cut into 8 rows by 6 rows. |
|
| To remove and cut brownies easily, line pan with foil, leaving about 2 inches of foil hanging over edges of pan. After baking and cooling, lift by edges of foil to remove brownies. |
|
| Have vanilla frosting and peanut butter at room temperature for easy mixing. |
Nutrition Information:
140 ( 50); 6g ( 1 1/2g, 1/2g); 20mg; 85mg; 19g ( 0g, 15g); 2g 0%; 0%; 0%; 4% 1 ; 0 ; 1/2 ; 1/2 1