Prep Time 35m
Cook Time 30m
Ready Time 110m
Yield 16 Brownies


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 3/4 cup Jif® Creamy Peanut Butter
  • 1/2 cup honey
  • 1 (15.5 oz.) package Pillsbury™ Chocolatier Collection™ Chocolate Walnut Premium Brownie Mix
  • 1/4 cup butter, melted and cooled
  • 3 tablespoons water
  • 1 large egg
  • 3/4 cup semi-sweet chocolate chips
  • 3 tablespoons butter
Preparation Directions
  • Step 1Heat oven to 350°F. Spray 8 or 9-inch square baking pan with no-stick cooking spray. Combine peanut butter and honey in a small bowl, blending until smooth.
  • Step 2Combine brownie mix, 1/4 cup butter, water and egg in large bowl, beating 50 strokes with spoon. Spread half of batter in prepared pan. Score batter into 16 squares. Using 1/4 cup of the peanut butter-honey mixture, place scant measuring teaspoon of mixture in center of each square. Carefully spread remaining brownie batter over top.
  • Step 3Bake 30 to 35 minutes or until edges pull away from sides of pan. Cool 45 minutes.
  • Step 4Spread remaining peanut butter mixture over brownies. In small saucepan, combine chocolate chips and 3 tablespoons butter. Cook over low heat until melted and smooth, stirring constantly. Spoon and spread chocolate mixture over peanut butter mixture on brownies. Cool 45 minutes or refrigerate until set. Cut into bars.
High Altitude (above 3500 ft.):
  • Step 1Add 1/4 cup flour to dry brownie mix; increase water to 1/4 cup. Bake as directed above.
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