PEANUT BUTTER CUP COOKIE DOUGH BROWNIES RECIPES

Name: Peanut Butter Swirl Brownies
Prep time: 15 min
Total time: 1 h 50 min
Yield: 16
Ingredients: 2/3 cup granulated sugar; 1/2 cup packed brown sugar; 1/2 cup butter or margarine, softened; 2 tablespoons milk; 2 eggs; 3/4 cup Gold Medal™ all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup peanut butter; 1/3 cup peanut butter chips; 1/3 cup baking cocoa; 1/3 cup semisweet chocolate chips

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PEANUT BUTTER SWIRL BROWNIES RECIPE - BETTYCROCKER.COM

Peanut Butter Swirl Brownies Recipe - BettyCrocker.com image

Chocolate and peanut butter--nature's best flavor combo-come together in this classic brownie.

Provided by Betty Crocker Kitchens

Total Time 1 hours 50 minutes

Prep Time 15 minutes

Yield 16

Number Of Ingredients 12

Ingredients

2/3 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
2 tablespoons milk
2 eggs
3/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup peanut butter
1/3 cup peanut butter chips
1/3 cup baking cocoa
1/3 cup semisweet chocolate chips

Steps:

Heat oven to 350°F. Grease square pan, 9x9x2 inches. Mix sugars, butter, milk and eggs in medium bowl. Stir in flour, baking powder and salt.
Divide batter in half (about 1 cup plus 2 tablespoons for each half). Stir peanut butter and peanut butter chips into 1 half. Stir cocoa and chocolate chips into remaining half.
Spoon chocolate batter into pan in 8 mounds, checkerboard style. Spoon peanut butter batter between mounds of chocolate batter. Gently swirl through batters with knife for marbled design.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely about 1 hour. For 16 brownies, cut into 4 rows by 4 rows.

Nutrition Facts : Calories 215 , CarbohydrateContent 26 g, CholesterolContent 25 mg, FatContent 2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 3 g, ServingSize 1 Brownie, SodiumContent 160 mg

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Great peanut butter cookie recipe! I also added 1/4 cup more peanut butter, 1/4 cup more flour, and 1 tsp vanilla extract. I also used 1/2 cup salted butter and 1/2 cup Crisco, thus omitting the 1/2 tsp salt. The end result is a very flavorful cookie …
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