Peanut Butter Swirl Chocolate Brownies

Serves: 4

Estell Schumm

1 January 1970

Based on User reviews:

46

Spice

55

Sweetness

57

Sourness

45

mins

Prep time (avg)

5.6

Difficulty

Ingredients:

170 g

Cream Cheese (room temperature)

1 cup

Smooth Peanut Butter (smooth old-fashioned peanut butter)

1 large

Egg

2 tbsps

Cornstarch

1 tsp

Vanilla Extract

6 tbsps

Unsalted Butter

60 g

Semisweet Chocolate (chopped)

60 g

Unsweetened Chocolate (chopped)

2 large

Egg

1 cup

Sugar

1 tsp

Salt

3 cup

All-Purpose Flour (unbleached)

1 cup

Semisweet Chocolate Chips

Directions:

1

Preheat oven to 350°F

2

Spray 8 x 8 x 2-inch baking pan with nonstick spray

3

Preheat oven to 350°F

4

Spray 8 x 8 x 2-inch baking pan with nonstick spray

5

Make swirl: Using electric mixer, beat cream cheese and next 5 ingredients in medium bowl until blended and smooth

6

Using electric mixer, beat cream cheese and next 5 ingredients in medium bowl until blended and smooth

7

Make brownies: Combine butter and both chopped chocolates in heavy medium saucepan

8

Stir over low heat until melted and smooth

9

Remove from heat; cool to room temperature

10

Whisk in eggs, then sugar, vanilla and salt

11

Add flour; stir just until blended

12

Stir in chocolate chips

13

Spread 1/3 of brownie batter in prepared pan (layer will be thin)

14

Alternate generous tablespoonfuls of remaining brownie batter and peanut swirl batter atop brownie layer in pan

15

Using small knife, cut through batters, creating marbleized effect; smooth top slightly

16

Bake brownies until peanut swirl is set and tester inserted into center comes out with moist crumbs attached, about 30 minutes

17

Cool in pan on rack

18

Combine butter and both chopped chocolates in heavy medium saucepan

19

Stir over low heat until melted and smooth

20

Remove from heat; cool to room temperature

21

Whisk in eggs, then sugar, vanilla and salt

22

Add flour; stir just until blended

23

Stir in chocolate chips

24

Spread 1/3 of brownie batter in prepared pan (layer will be thin)

25

Alternate generous tablespoonfuls of remaining brownie batter and peanut swirl batter atop brownie layer in pan

26

Using small knife, cut through batters, creating marbleized effect; smooth top slightly

27

Bake brownies until peanut swirl is set and tester inserted into center comes out with moist crumbs attached, about 30 minutes

28

Cool in pan on rack