Peanut Butter Ripple Brownies

Peanut Butter Ripple Brownies
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  1. Brownies
  2. 1/2 cup sugar
  3. 1/3 cup peanut butter
  4. 2 tablespoons Gold Medal® all-purpose flour
  5. 1 egg
  6. 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
  7. Water, vegetable oil and egg called for on brownie box
  8. Chopped peanuts, if desired
  9. Peanut Butter Frosting
  10. 2/3 cup Betty Crocker® Rich & Creamy vanilla frosting (from 16 oz container)
  11. 1/4 cup peanut butter
  12. 1 to 2 teaspoons milk
  1. 1Heat 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. 2Make brownie batter as directed on box. Spread in pan. Drop peanut butter mixture by tablespoonfuls onto batter. Swirl through batter with knife.
  3. 3Bake 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. 4In 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.