Marbled Cream Cheese Peanut Butter Brownies

Creamy, salty, sweet, nutty, chocolatey brownies with the floral essence of vanilla.


May 2007 | By Jill F. Sandique
Marbled Cream Cheese Peanut Butter Brownies
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at a glance

Main Ingredient

Chocolate

Type

Dessert

Preparation Time

00:00:00


Date Published

May 2007

Creamy, salty, sweet, nutty, chocolatey with the floral essence of vanilla—peanut butter and cream cheese in brownies make for a truly heady experience.

 

For the cream cheese mixture
1/4 cup butter, softened
1 cup cream cheese, softened
1 cup peanut butter
1/2 cup brown sugar
1 egg

For the chocolate mixture
1/2 cup unsalted butter
120 grams bittersweet chocolate

For the brownies
1/2 cup butter
1 1/2 cups sugar
2 eggs
1/2 teaspoon vanilla
1 1/2 teaspoons instant coffee (optional)
1 cup all purpose flour

 

1  Preheat oven to 350ºF. Grease a 9-by-13-inch pan. Set aside.

2  For the peanut butter mixture: Cream together butter and cream cheese till smooth. Add peanut butter and brown sugar. Blend well. Add the egg.

3  To make the chocolate batter, melt together butter and chocolate in a double boiler. Cool slightly.

4  To make the brownie, cream together butter and sugar till light. Add eggs, vanilla, and coffee. Add warm chocolate and then flour. Spread into prepared pan. Drop dollops of peanut butter mixture into chocolate batter. Swirl.

5  Bake for 45 to 50 minutes or until done. Cool completely. Cut into squares. Store in airtight containers.

Marbling tip 
To swirl means to twist or to turn. To make the brownie swirls distinct, use a small metal spatula and cut through the batter, making "U" and inverted "U" motions.

 



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