Peanut Butter Ripple Brownies

Crave the classic chocolate and peanut butter flavor combo? Here it is in brownie form, frosted of course!

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( 85 Ratings)

85 Ratings

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4 Stars 15%

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Prep Time 20 min
Total Time 2 hr 30 min
Servings 30

Ingredients

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

Peanut Butter Frosting

2/3: cup Betty Crocker® Rich & Creamy vanilla frosting (from 16 oz container)

1/4: cup peanut butter

1: to 2 teaspoons milk

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.