PEANUT BUTTER MARBLED BROWNIES
With help from a common pantry staple you can turn regular brownies into an irresistible treat. By mixing a swirl of rich creamy or crunchy peanut butter into chocolate brownie batter you can create an extra special dessert that's fuss-free and no-fail. Plus, these brownies are ready to eat in just 45 minutes making them ideal for even busy weeknight indulgences.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 20
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan.
- In small microwavable bowl, microwave peanut butter uncovered on High 30 seconds; stir. Drop 20 spoonfuls of peanut butter in 5x4 rows over brownie batter. For marbled design, pull knife through batter and filling about 1 inch apart; turn pan and repeat.
- Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out clean. To cut warm brownies easily, use a plastic knife and short sawing motions. Store tightly covered.
Nutrition Facts : Calories 210, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 125 mg, Sugar 15 g, TransFat 0 g
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delilah._ex plays
[email protected]I made these brownies with white chocolate chips instead of peanut butter and they turned out really well. The white chocolate flavor was rich and sweet.
Aabukr Gayen
[email protected]These brownies were a bit too crumbly for my taste, but they were still very good. I would recommend using a bit more flour next time.
UMMI KALSOOM
[email protected]I made these brownies in a heart-shaped pan and they turned out really cute. They were the perfect Valentine's Day treat.
Maawia Ahmad
[email protected]These brownies were a bit too dry for my taste, but they were still very good. I would recommend using a bit more butter next time.
Tamy
[email protected]I made these brownies with almond butter instead of peanut butter and they turned out really well. The almond butter flavor was rich and nutty.
SAGOR VAi 1
[email protected]I used gluten-free flour in these brownies and they turned out great. They were just as good as the regular version.
Oluwasayo Samuel
[email protected]I made these brownies in a muffin tin and they turned out great. They were the perfect size for a quick snack.
Sajjad Savari
[email protected]These brownies were a bit too dense for my taste, but they were still very good. I would recommend baking them for a few minutes less next time.
Manza Ramah
[email protected]I added some chopped nuts to these brownies and they added a nice crunch. I would definitely recommend adding nuts next time.
Ariane Taylor
[email protected]I used dark chocolate chips in these brownies and they turned out really well. The dark chocolate flavor was rich and intense.
strxwberrii
[email protected]I made these brownies in a 9x13 pan and they turned out great. They were the perfect size for a party.
Lydia Mills
[email protected]These brownies were a bit too sweet for my taste, but they were still very good. I would recommend using a bit less sugar next time.
Somir Vaijan
[email protected]I'm not a huge fan of peanut butter, but these brownies were still really good. The chocolate flavor was rich and decadent.
J Hammer
[email protected]These brownies were super easy to make and they turned out perfectly. The peanut butter swirl was a nice touch.
OBI PETER
[email protected]I made these brownies for a party and they were a huge hit! Everyone loved the combination of chocolate and peanut butter.
Ligma Balls
[email protected]These brownies were so rich and fudgy, and the peanut butter swirl added a lovely richness and creaminess. I will definitely be making these again!