Peanut Butter Cream Cheese Swirled Brownies Food

PEANUT BUTTER CREAM CHEESE SWIRLED BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Line the bottom of an 8x8 square baking pan with parchment paper or foil. Spray edges of pan with non-stick cooking spray.
• In a large bowl, whisk together sugar, melted butter, and oil.
• Add eggs and vanilla, whisk until smooth.
• Add cocoa powder, flour, baking powder, and salt; whisk until smooth.
• Stir in chocolate chips.
• Pour brownie batter into prepared pan and spread into an even layer.
• To make the cheesecake filling, whisk together the cream cheese, egg, and sugar until smooth.
• Add dollops of cream cheese mixture and peanut butter over the brownie batter. Swirl with the tip of a knife or with a toothpick.
• Bake brownies 27-30 minutes, or until a toothpick is inserted and comes out with only a few moist crumbs.
• Cool completely, then slice into 9 large bars or 12 mini bars.

PEANUT BUTTER SWIRL BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Coat a 9-inch square baking pan with cooking spray.
• Beat together the confectioners' sugar, peanut butter, cream cheese, 1/2 teaspoon vanilla extract and 1 egg in a large bowl with an electric mixer on medium-high speed until smooth.
• In a small bowl, combine the flour, cocoa powder, baking powder and salt. Whisk to thoroughly combine.
• In a medium bowl, whisk together the remaining 2 eggs, granulated sugar and remaining 1 teaspoon vanilla. Whisk in the butter.
• Add the flour mixture and chocolate chips to the bowl with the egg-butter mixture and fold together with a spoon or spatula until just combined.
• Add half of the brownie batter to the pan and tap on the countertop to level. Add the peanut butter mixture by the spoonful, making sure that the spoonfuls do not touch each another. Pour the remaining brownie batter over the top and swirl the two batters together with a butter knife.
• Bake until the edges are just set, about 20 minutes. The center should still be soft. Cool in the pan for at least 15 minutes before cutting.

PEANUT BUTTER CHEESECAKE BROWNIES

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add 2 cups sugar; mix well. Stir in 4 eggs. Add flour; mix well. Pour into prepared pan.
• Mix cream cheese, peanut butter, remaining sugar and egg until blended; drop in spoonfuls over brownie batter. Swirl gently with knife.
• Bake 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to lift brownies from pan before cutting to serve.

CREAM CHEESE SWIRL BROWNIES

Steps:

• Combine cream cheese, 1/3 cup sugar, and one egg in a small bowl. Set aside.
• Mix butter, water, and cocoa in a saucepan and heat until butter is melted. Watch carefully- do not overcook chocolate!
• In another bowl, combine flour, remaining 2 cups sugar, soda, salt, vanilla, 2 eggs, and sour cream.
• Beat chocolate sauce into flour mixture and spread into a greased and floured 17 1/2" x 11" pan. Spoon cream cheese mixture over the chocolate and swirl with a knife to make a marbled effect. Do not over mix.
• Sprinkle chocolate chips evenly over the top.
• Bake at 375 for 20-25 minutes or until the center is set.

PEANUT BUTTER CHEESECAKE SWIRL BROWNIES

Steps:

• Preheat oven to 350 degrees (or as directed on brownies).
• First prepare your brownie batter by combining brownie mix, eggs, oil, and milk (or water) in a large mixing bowl. Use an electric hand mixer and mix on medium speed until there's still a little bit of dry brownie mix showing. Switch to stirring together by hand and gently stir until just combined, avoiding overmixing. Set aside.
• In a medium size mixing bowl, prepare your peanut butter cheesecake swirl mixture by beating cream cheese with an electric hand mixer for 1 minute or until smooth.
• Add in egg, sugar, flour, vanilla, and salt and mix until well combined and creamy.
• Next pour all but 1/2 cup of brownie batter into a 9×13 glass baking dish that has been well coated with non-stick cooking spray.
• Spoon peanut butter cream cheese mixture in dollops on top of the brownie mixture and lightly spread.
• Use a cookie scoop and top with the remaining brownie batter in various spots.
• Use a knife and begin swirling the batter drawing vertical and horizontal lines. If you want it even more mixed up, you can also do small swirling motions to give it a super pretty effect, but avoid overmixing so that you don't lose your swirls.
• Bake in preheated oven for 35 minutes or until a toothpick comes out clean.
• Once fully baked, remove from oven and let brownies cool before cutting into bars.

CREAM CHEESE SWIRLED BROWNIES

Steps:

• Melt 1 cup chocolate chips and butter in a large heavy saucepan over low heat, stirring constantly until smooth.
• Remove from heat; stir in 3 eggs.
• Add flour, 1 cup sugar, baking soda and vanilla.
• Stir well.
• Stir in walnuts and remaining chocolate chips.
• Spread into a greased 13 x 9" pan.
• Beat cream cheese and remaining sugar in small mixing bowl until smooth.
• Beat in 1 egg.
• Drop by spoonfulls over chocolate batter; swirl two mixtures with back of spoon.
• Bake in a 350° preheated oven for 25 to 30 minutes or just until set.
• Cool to room temperature in pan.
• Chill.
• Cut into 1 inch squares.

LAYERED PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, beat the eggs, butter and vanilla until smooth. Whisk together the dry ingredients; gradually add to egg mixture. Stir in chocolate chips. Set aside 1 cup for topping. Spread remaining batter into a greased 13-in. x 9-in. baking pan. , In a small bowl, beat the cream cheese, peanut butter and sugar until smooth. Beat in egg and milk on low just until combined. Carefully spread over batter. Drop reserved batter by tablespoonfuls over filling. Cut through batter with a knife to swirl. , Bake until a toothpick inserted in the center comes out clean, 35-40 minutes (do not overbake). Cool on a wire rack. Chill until serving.

CREAM CHEESE SWIRL BROWNIES

Steps:

• Preheat oven to 350°. Separate 2 eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small bowl, beat butter and 3/4 cup sugar until crumbly. Beat in remaining whole egg, 1 egg white and vanilla until well combined. Combine flour and cocoa; gradually add to egg mixture until blended. Pour into a 9-in. square baking pan coated with cooking spray; set aside., In a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl. , Bake 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack.

MICHELLE'S PEANUT BUTTER MARBLED BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
• In a medium bowl, beat cream cheese, peanut butter, 1/4 cup white sugar, 1 egg, and milk until smooth. Set aside.
• In a large bowl, mix together melted butter, 2 cups white sugar, and vanilla. Mix in the remaining 3 eggs one at a time, beating well after each addition. Combine flour, cocoa, baking powder, and salt; mix into the batter. Stir in chocolate chips.
• Remove 1 cup of the chocolate batter. Spread the remaining batter into the prepared pan. Spread the peanut butter filling over the top. Drop the reserved chocolate batter by teaspoonful over the filling. Using a knife, gently swirl through the top layers for a marbled effect.
• Bake in preheated oven for 35 to 40 minutes, or until a wooden toothpick inserted near the center comes out almost clean. Cool completely, then cut into bars.

CREAM CHEESE SWIRL BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, egg white and vanilla; mix until well blended. Set aside.
• Make brownie batter as directed on box, adding reserved egg yolk. Reserve 1/2 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, then vertically for swirled design. Sprinkle with chocolate chips.
• Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.