4 Brownies, 4 Days: Day #2

Me and peanut butter, we're tight.  I eat peanut butter a lot, and I am appalled that Jill's boyfriend doesn't like it.  Appalled, I tell you.  He also doesn't like pumpkin, but that's a whole different issue...and I shouldn't get into it in this post...

Let's just hope my niece doesn't take after her daddy in terms of disliking classic American foods.

   

Peanut Butter Cheesecake Swirl Brownies

Ingredients:

Brownies -

14 tablespoons unsalted butter

6 ounces bittersweet chocolate, chopped

1 cup cocoa powder

2 cups sugar

6 eggs

6 ounces cream cheese, softened

2 teaspoons vanilla extract

1/2 teaspoon salt

1 cup flour

Peanut Butter Cheesecake Swirl -

8 ounces cream cheese, softened

2/3 cup creamy peanut butter

6 tablespoons sugar

1 egg

1 teaspoon vanilla

Directions:

1.  Preheat oven to 350 degrees.  Line a 9" x 13" pan with parchment paper or foil and spray with cooking spray.

2.  Combine butter and chocolate in a heatproof bowl set over simmering water.  Heat and stir until the mixture is smooth.  Remove the bowl from the heat.

3.  Whisk in the cocoa powder, sugar, eggs, and cream cheese until blended.  Stir in the vanilla and salt.  Whisk in flour until just combined.  Pour into the baking pan and smooth the top.

4.  Combine the cream cheese, peanut butter, and sugar for the peanut butter cheesecake swirl using an electric mixer.  Beat on medium-high speed for 2-3 minutes or until smooth.  Mix in the egg and vanilla until combined.

5.  Drop spoonfuls of the peanut butter cheesecake mixture over the brownie batter.  Use a knife to swirl the peanut butter cheesecake mixture into the brownie batter.

6.  Bake 30-35 minutes or until center is set.  Cool on a wire rack.  Refrigerate once brownies are cool.

Source:  Annie's Eats