** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**
If you’re in the market for a rich, dense, chocolaty, peanut butter brownie, you’ve come to the right place. I’ve had this recipe tucked away for over a year now and now I’m kicking myself for not getting it out sooner. These brownies were a perfect balance between cake and fudge brownies. Not to dry not to wet. I highly recommend you try them – like now.
Peanut Butter Marbled Brownies
6 oz cream cheese, softened
1/2 cup peanut butter
1/4 cup white sugar
2 tablespoons milk
1 cup butter or margarine, melted
2 cups white sugar
2 teaspoons vanilla extract
3/4 cup unsweetened cocoa powder
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips optional
2 tablespoons chocolate syrup, such as Hershey’s
Preheat oven to 350 degrees F (175 degrees C). Grease one 9×13 inch baking pan.
In a medium bowl, beat cream cheese, peanut butter, 1/4 cup white sugar, 1 egg, and milk until smooth. Set aside. In a large bowl, mix together melted butter, 2 cups white sugar, and vanilla. Mix in the remaining 3 eggs one at a time, beating well after each addition. Combine flour, cocoa, baking powder, and salt; mix into the batter. Stir in chocolate chips.
Reserve 1 cup of the chocolate batter and spread the remaining batter into the prepared pan. Spread the peanut butter filling over the top. Drop the reserved chocolate batter by teaspoonful over the filling. Using a knife, gently swirl through the top layers for a marbled effect.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted near the center comes out almost clean. Cool completely, then cut into bars.