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Peanut Butter Swirl Brownies

Photo: Mark Thomas; Styling: Lynn Miller
Prep time 25 mins
Cook time 50 mins
Yield Serves 8

Ingredients

  • 4 ounces semisweet chocolate, chopped
  • 20 tablespoons (2 1/2 sticks) unsalted butter, at room temperature
  • 1 cup creamy peanut butter (do not use all natural)
  • 1/2 cup packed light brown sugar
  • 8 ounces cream cheese, at room temperature
  • 5 large eggs, at room temperature
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar, sifted

Nutrition Information

  • calories 652
  • fat 42 g
  • satfat 21 g
  • protein 11 g
  • carbohydrate 64 g
  • fiber 2 g
  • cholesterol 160 mg
  • sodium 279 mg

How to Make It

  1. Preheat oven to 350ºF. Line a 13-by-9-inch baking pan with foil; mist foil with cooking spray. In a small saucepan over low heat, melt chocolate with 2 sticks butter, stirring until smooth. Pour into a large bowl and let cool to room temperature.

  2. In a bowl, using an electric mixer, cream peanut butter, brown sugar, cream cheese and remaining 1/2 stick butter until well combined, about 3 minutes. Beat in 1 egg.

  3. Whisk 4 eggs, sugar and vanilla into bowl with melted chocolate; mix well. Stir in flour and salt. Pour batter into baking pan. Spoon reserved peanut-butter mixture on top and use a sharp knife to swirl mixtures together. Bake until a toothpick inserted into center comes out with a few moist crumbs attached, about 50 minutes. Let cool in pan on a wire rack.

  4. Stir 1 to 2 tsp. cold water into confectioners' sugar until mixture forms a thick, smooth paste. Spoon into a pastry bag fitted with a small plain tip. Using a 1- to 2-inch cookie cutter, cut 12 football shapes out of brownie. Pipe laces onto brownies and allow to set before serving.