Peanut butter and chocolate are one of the best flavor combinations that people have ever combined together. So after running across Betty Crocker’s Peanut Butter Brownie recipe, I knew it was a must try recipe. I changed it up just slightly by not adding the frosting. Instead, I baked the brownies like normal. Then mixed the brown sugar, crunchy peanut butter, and egg together, and spread that across the warm brownies. And it was a delightfully mixture of peanut butter and chocolately goodness that melt in your mouth. Literally. Needless to say these brownies did not last long in the Kelly household. If you want to, add a scoop of vanilla ice cream on top, for a little extra sweetness. For another variation on the recipe, you can substitute Nutella or caramel for the peanut butter.
This is an easy to make recipe that you can have made before dinner and a great way to end Spring Break with your kids. Check out Betty Crocker’s App for your phone. It makes baking much easier by having recipes and tips accessible at the tip of your finger.
Note: You can use creamy peanut butter instead of crunchy peanut butter.
1 dark chocoalte brownie mix
1/3 vegetable oil
6 oz. chocolate chips
1/3 cup brown sugar
1/3 cup crunchy peanut butter
Peanut Butter Brownies
1. Preheat the oven to 350 degrees F.
2. In a medium mixing bowl, stir together the brownie mix, water, vegetable oil, and eggs.
3. Stir in the chocolate chips.
4. Bake the brownies for 25-28 minutes.
5. Let the brownies cool.
6. In a medium mixing bowl, mix together the brown sugar, crunchy peanut butter, and egg.
7. Top the brownies with the peanut butter topping.
Servings: about 2 dozen brownies
Time: about 30-40 minutes
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