Peanut Butter Swirl Brownies

If you're like me and you love chocolate and peanut butter, then there is almost nothing better to cure your cravings than these Peanut Butter Swirl Brownies.

Let's get started! Shall we?






Brownie Ingredients:

• 1¼ cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 cup semi-sweet or dark chocolate chips
• 1 cup butter, margarine, or shortening, cut into 1-inch pieces
• 1½ cups granulated sugar
• ½ cup packed light brown sugar
• 5 eggs
• 1 teaspoon vanilla extract

Peanut Butter Swirl Topping:

• 1/4 cup (4 tablespoons) butter, melted
• 1/2 cup powdered sugar
• 1 cup peanut butter (creamy or crunchy/chunky, I prefer chunky)
• 1 teaspoon vanilla extract

Preheat oven to 350 degrees Fahrenheit. Line the bottom of a 9 x 13 glass baking dish with parchment paper, grease the sides of the pan with shortening, so the brownies won't stick. Be sure to leave enough parchment on the two longest sides of the pan, so your will be able to lift the brownies out with the parchment, once they're cooled.

In a small bowl, blend flour and cocoa powder, set aside.

In a large bowl, cream butter and sugars together until smooth, add eggs, beat until blended, then stir in vanilla and chocolate chips. Slowly stir flour mixture into butter mixture, just until blended. You don't want to over-stir, or your brownies will be more like cake.

Pour the batter into your parchment-lined 9 x 13 baking dish.

In a small bowl, mix all of your peanut butter swirl ingredients together, and spoon blobs of it on top of your brownie batter. Run a knife back and forth through the batter repeatedly, until you have a nice swirl pattern.

Bake for about 35 minutes, or until a toothpick inserted into the center of the brownies comes out slightly damp, but without raw batter on it. Let the brownies cool for about 20-30 minutes, then lift them out of the pan, and cut them into squares.

Makes about 16-20 brownies, depending on how you cut them. Enjoy!