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.
2/3 cup sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
2 Tbsp. milk
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
Beat sugars, butter, eggs, and milk until fluffy. Add flour, baking powder, and salt. Mix well.
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.
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.
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!