With real peanut butter. Jif. 8x8 Pan size. Extra rich & fudgy! All You Need: 1/3 Cup oil, 3 tablespoons water, 1 egg (if desired, substitute 1 egg white or 1/4 cup refrigerated or frozen fat-free egg product, thawed, for the whole egg). Get Ready: Set your oven to 350 degrees F. Grease bottom of 8x8 or 9x9-inch pan or spray with nonstick cooking spray. Get Set: Combine brownie mix, oil, water and egg in large bowl; stir 50 strokes with spoon. Spread in greased pan. Squeeze Jif Peanut Butter packet 10 to 15 times to soften. Cut off corner of packet. Squeeze peanut butter in 4 rows onto brownie batter. Pull knife gently through batter in 4 evenly spaced rows to create swirl pattern. We recommend using Crisco Oil and no-stick cooking spray. Bake: Follow the bake times below. Bake at 350 degrees F. For dark-coated pan, bake at 325 degrees F. 31 To 34 minutes for 8x8-inch pan. 28 To 31 minutes for 9x9-inch pan. Cut and serve when completely cooled. Store covered. High Altitude (above 3500 feet): Add 1/4 cup flour to dry brownie mix. Mix as directed in recipe above. Bake at 350 degrees F. for 31 to 34 minutes for 8x8-inch pan; 29 To 33 minutes for 9x9-inch pan. Peanut Butter Swirl Double Batch: Grease bottom of 13x9-inch pan. Combine 2 packages brownie mix, 2/3 cup oil, 1/3 cup water and 2 eggs; mix and swirl, making 6 rows, as directed above. Bake at 350 degrees F. for 33 to 36 minutes.