Peanut Butter Chocolate Swirl Brownies

Name: Peanut Butter Chocolate Swirl Brownies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 36 serving(s)
Ingredients: 118.29 ml margarine, softened; 118.29 ml sugar; 118.29 ml brown sugar; 2 egg whites; 29.58 ml skim milk; 177.44 ml flour; 59.14 ml reduced-fat peanut butter; 78.78 ml peanut butter chips; 78.78 ml cocoa; 118.29 ml semi-sweet chocolate chips

Submitted by Ridinthewind

"From the Casper Star Tribune"

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photo by Annacia

Ready In:: 1hr
Ingredients:: 10
Serves:: 36

ingredients

118.29 ml margarine, softened
118.29 ml sugar
118.29 ml brown sugar
2 egg whites
29.58 ml skim milk
177.44 ml flour
59.14 ml reduced-fat peanut butter
78.78 ml peanut butter chips
78.78 ml cocoa
118.29 ml semi-sweet chocolate chips

directions

Cream butter and sugars.
Add eggs and milk and mix.
Combine flour, powder and add to creamed mixture and mix.
Divide batter in half.
To one half add peanut butter and peanut butter chips and mix
To the other half add cocoa and chocolate chips and mix.
In a greased 9x9 in baking pan, spoon chocolate batter in eight mounds to form a checkerboard pattern.
Spoon seven mounds of peanut butter batter between them.
Cut through batter with a knife to marblize.
Bake at 350 for 25-30 minutes and cool.

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Reviews

This was a definite make-again recipe. Used fresh ground peanut butter and real butter plus 2 whole eggs. Very rich and delicious. My mom thought the chocolate and peanut butter together reminded her of coffee. This is a definite make-again recipe. YUM! Made for Pick a Chef Spring 2012.

AmyZoe
The final brownies taste great but to be honest I had trouble with the dough. It was made exactly by the recipe using double Dutch dark coco and Adams PB (no added sugar or fats) and added 3/4 tsp of baking powder. The dough was so stiff and thick that there was no way it could have been swirled to mix the flavors. I had to add more milk, a tbsp at a time, until it was at least workable with 3 tbsp's more in each bowl. I do think that I could have thinned it even more as it was still difficult to swirl. Also, at 25 mins it was already over baked and hard around the edges. lastly I used an 8x8 pan and had very barely enough dough to fill it, had I used the 9x9 either there wouldn't have been enough or it wouldn't have been any more than 1/2 an inch deep at best. I love the flavors, the improved health factor and the fun that it offers however, by my experience the recipe needs a little work. Made for PAC, Spring 2011.

Annacia
Although I'm not a Reese's Peanut Butter Cup fan, I do like PB & chocolate, & in this recipe your have the great taste of both! Thanks for a VERY, VERY NICE TREAT & fun to make, as well! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]

Sydney Mike