Chocolate and peanut butter just go together. You have to love that combination. So when one of the guys at my husband's office asked for something chocolaty, I thought these just might satisfy his sweet tooth for chocolate.

This is such an easy recipe - brownie mix, peanut butter ripple and canned frosting. You can always make homemade brownies if you want. I am usually in a hurry so brownie mix is my option.

You don't have to add the frosting, but why not make it really decadent? You can't have too much chocolate, right?

They were a great hit. They freeze well too. Do you ever eat frozen desserts? I love some of them better when frozen. I'm crazy that way. What about you?

Recipe                                                        Print

Peanut Butter Ripple Brownies

Ingredients:

1 cup sugar

2/3 cup peanut butter

¼ cup all-purpose flour

2 eggs

1 box (1 lb 6.25 oz) Betty Crocker™ Supreme original brownie mix or your favorite brownie mix

Water, vegetable oil and egg called for on brownie box

1 can Milk Chocolate Frosting

Directions:

·         1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. ( (You can line the pan with foil or parchment paper so brownies will lift out easily ).In small bowl, beat sugar, 2/3 cup peanut butter, flour and 2 eggs 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 brownie batter. Swirl through batter with knife.

·         3. Bake 29 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 1/2 hours.

·         4. Add chocolate frosting on top( I used Duncan Hines Milk Chocolate) and put in the refrigerator for about an hour before cutting.

The post Peanut Butter Ripple Brownies first appeared on Eclectic Red Barn.

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