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Peanut butter-chocolate swirl brownies

January 8, 2011

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Today, we wanted brownies. It’s that kind of day. Rather than making plain old chocolate brownies, though, I decided to mix things up a little and make these peanut butter-chocolate swirl brownies. Peanut butter and chocolate are so good together, which makes these brownies hard to walk away from. My oldest son, Jake, couldn’t even wait until I was done taking pictures to sample one.

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2/3 cup sugar

1/2 cup packed brown sugar

1/2 cup butter or margarine, softened

2 Tbsp. milk

2 eggs

3/4 cup flour

1/2 tsp. baking powder

1/4 tsp. salt

1/4 cup peanut butter

1/3 cup peanut butter baking chips

1/3 cup baking cocoa

1/2 cup chocolate chips

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Beat sugars, butter, eggs, and milk until fluffy. Add flour, baking powder, and salt. Mix well. 

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Divide batter in half. Beat peanut butter into one half, then stir in peanut butter chips. Stir cocoa and chocolate chips into the other half.

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Spoon the batter into a greased cake pan, forming a checkerboard pattern, alternating the chocolate and peanut butter batters. Run a knife through the batter to swirl the two batters.

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Bake at 350 degrees F. for 30 minutes, or until a knife inserted in the center comes out clean. Let cool completely before cutting. If you cut them too soon, the peanut butter and chocolate sections will separate. Enjoy!

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