Peanut Butter Ripple Brownies

 

1/2

cup sugar

1/3

cup peanut butter

2

tablespoons Gold Medal® all-purpose flour

1

egg

1

box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

Water, vegetable oil and egg called for on brownie box

Chopped peanuts, if desired

2/3

cup Betty Crocker® Rich & Creamy vanilla frosting (from 16 oz container)

1/4

cup peanut butter

1

to 2 teaspoons milk

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan. In small bowl, beat sugar, 1/3 cup peanut butter, flour and 1 egg with electric mixer on medium speed 2 minutes; set aside.
• 2 Make brownie batter as directed on box. Spread in pan. Drop peanut butter mixture by tablespoonfuls onto batter. Swirl through batter with knife.
• 3 Bake 38 to 42 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 1/2 hours.
• 4 In small bowl, stir all frosting ingredients, using spoon, until smooth and spreadable. Spread frosting over brownies; sprinkle with peanuts. For brownies, cut into 6 rows by 5 rows.