Layered Peanut Butter Brownies
1 cup butter, melted
2 teaspoons vanilla extract
2 cups sugar
1-1/4 cups all-purpose flour
3/4 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk chocolate chips
2 packages (8 ounces each) cream cheese, softened
1/2 cup creamy peanut butter
1/4 cup sugar
2 tablespoons 2% milk
In a large bowl, beat the eggs, butter and vanilla until smooth. Combine the dry ingredients; gradually add to egg mixture. Stir in chocolate chips. Set aside 1 cup for topping. Spread remaining batter into a greased 13-in. x 9-in. baking pan.
In a small bowl, beat the cream cheese, peanut butter and sugar until smooth. Beat in egg and milk on low just until combined. Carefully spread over batter. Drop reserved batter by tablespoonfuls over filling. Cut through batter with a knife to swirl.
Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Chill until serving. Yield: 3 dozen.
Editor’s Note: Reduced-fat peanut butter is not recommended for this recipe.
Recipe found here: Layered Peanut Butter Brownies