Recipe: Peanut Butter Ripple Brownies with Peanut Butter Frosting and Chocolate Chip Cookie Dough Brownies Dark Chocolate Frosting for Dear Carol

Peanut Butter Ripple Brownies
(Betty Crocker Recipe)
Crave the classic chocolate and peanut butter flavor combo? Here it is in brownie form, frosted of course!

3/4 cup sugar
1/2 cup peanut butter
1/4 cup Gold Medal all-purpose flour
2 eggs
1 package Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
1/4 cup water
1/4 cup vegetable oil
2 eggs
Peanut Butter Frosting (below)
Chopped peanuts, if desired

Heat oven to 350F. Grease bottom only of rectangular pan, 13x9x2 inches. Beat sugar, peanut butter, flour and 2 eggs in small bowl on medium speed 2 minutes; set aside. Stir brownie mix, chocolate syrup, water, oil and 2 eggs in medium bowl until well blended; spread in pan. Drop peanut butter mixture by tablespoonfuls onto batter. Swirl through batter with knife. Bake 40 minutes. Cool completely, about 1 hour. Frost with Peanut Butter Frosting. Sprinkle with peanuts. For 48 brownies, cut into 8 rows by 6 rows.

Peanut Butter Frosting

1 cup (about 1/2 tub) Betty Crocker Rich & Creamy vanilla ready-to-spread frosting
1/3 cup peanut butter
2 to 3 teaspoons milk

Stir together all ingredients, using spoon, until smooth and spreadable.

Chocolate Chip Cookie Dough Brownies
You love the ice cream, now sink your teeth into gooey cookie dough brownies! Mixes for brownies and cookies make it extra-easy. This recipe is from the Betty Crocker Simple Winter Meals recipe magazine.

1 package Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
1/3 cup vegetable oil
1/4 cup water
2 eggs
1 pouch Betty Crocker chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
Dark Chocolate Frosting (below)

Heat oven to 350 F. Grease bottom only of rectangular baking pan, 13x9x2 inches. Make brownie mix as directed on package, using oil, water and 2 eggs. Spread in pan. Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly. Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour. Frost with Dark Chocolate Frosting. For brownies, cut into 8 rows by 6 rows.

Dark Chocolate Frosting

3 tablespoons butter or margarine
2 tablespoons corn syrup
2 tablespoons water
2 ounces unsweetened baking chocolate, chopped
2 teaspoons vanilla
3/4 to 1 cup powdered sugar

Heat butter, corn syrup and water to boiling in 1-quart saucepan; remove from heat. Stir in chocolate until melted. Beat in vanilla and enough powdered sugar, using wire whisk, until spreadable.