Ingredients:
Peanut Butter Swirl...
1/2 c. chunky peanut butter
1/4 c. brown sugar
4 oz cream cheese
1 egg
Beat ingredients together at medium speed until combined. Set aside.
Brownie Batter (From Baking Illustrated)...
5 oz semisweet chocolate, chopped
2 oz unsweetened chocolate, chopped
1 stick of butter, cut into 4 pieces
3 Tbsp cocoa powder
3 large eggs
1 1/4 c granulated sugar
2 tsp vanilla extract
1/2 tsp salt
1 cup flour
Directions:
Preheat oven to 350. Spray an 8 x 8" pan w/ cooking spray, line with tin foil sprayed again if desired for ease of removal after baking.
Melt chocolate and butter over a double boiler until smooth then whisk in cocoa. Set aside to cool to luke warm.
In a large bowl, whisk together the eggs, sugar, salt and vanilla.
Whisk in the chocolate mixture. Fold the flour in with a wooden spoon or spatula. Pour into prepared pan. Drop medium sized spoonfulls of peanut butter mixture in rows across the top of the batter and slice through vertically and horizontally with a knife.
Bake for 35 to 40 mins .
The peanut butter filling is based on a recipe from Gourmet but I didn't use the butter called for in their recipe, just cream cheese. I was using Jif, which has added hydrogenated oil so I figured I could get away without the extra butter and it turned out perfectly.
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