Peanut Butter Chocolate Swirl Brownies

READY IN: 1hr
Recipe by Ridinthewind

From the Casper Star Tribune

Top Review by AmyZoe

This was a definite make-again recipe. Used fresh ground peanut butter and real butter plus 2 whole eggs. Very rich and delicious. My mom thought the chocolate and peanut butter together reminded her of coffee. This is a definite make-again recipe. YUM! Made for Pick a Chef Spring 2012.

Ingredients Nutrition

  • 118.29 ml margarine, softened
  • 118.29 ml sugar
  • 118.29 ml brown sugar
  • 2 egg whites
  • 29.58 ml skim milk
  • 177.44 ml flour
  • 59.14 ml reduced-fat peanut butter
  • 78.07 ml peanut butter chips
  • 78.07 ml cocoa
  • 118.29 ml semi-sweet chocolate chips

Directions

  1. Cream butter and sugars.
  2. Add eggs and milk and mix.
  3. Combine flour, powder and add to creamed mixture and mix.
  4. Divide batter in half.
  5. To one half add peanut butter and peanut butter chips and mix
  6. To the other half add cocoa and chocolate chips and mix.
  7. In a greased 9x9 in baking pan, spoon chocolate batter in eight mounds to form a checkerboard pattern.
  8. Spoon seven mounds of peanut butter batter between them.
  9. Cut through batter with a knife to marblize.
  10. Bake at 350 for 25-30 minutes and cool.

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