Peanut Butter Ripple Brownies



1/2 cup sugar
1/3 cup peanut butter
2 tablespoons all-purpose flour
1 egg
1 box brownie mix
Water, vegetable oil and egg called for on brownie box
Chopped peanuts, if desired

Peanut Butter Frosting:

2/3 cup vanilla frosting 
1/4 cup peanut butter
1 to 2 teaspoons milk


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.
Make brownie batter as directed on box. Spread in pan. Drop peanut butter mixture by tablespoonfuls onto batter. Swirl through batter with knife.
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.
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.
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