Peanut Butter Brownies

By mollydahma

Ingredients

• 1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
• 1/3 cup vegetable oil
• 1/4 cup water
• 2 to 3 2 to 3 eggs
• 1/3 cup packed brown sugar
• 1/3 cup crunchy peanut butter
• 1 egg
• Peanut Butter Frosting
• 1 cup Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container)
• 1/3 cup peanut butter
• 2 to 3 2 to 3 teaspoons milk

Details

Adapted from bettycrocker.com

Preparation

Step 1

1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, pouch of chocolate syrup, oil, water and 2 eggs for fudgelike brownies (or 3 eggs for cakelike brownies) until well blended. Spread in pan.
2. In small bowl, mix brown sugar, 1/3 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.
High Altitude (3500-6500 ft): Follow High Altitude directions on brownie mix box for fudgelike or cakelike brownies. Bake 33 to 38 minutes.
Make the Most of This Recipe
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.
Nutrition Information:
1 Brownie: Calories 190 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g, Trans Fat 1g); Cholesterol 20mg; Sodium 115mg; Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 19g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 1/2