Peanut Butter Swirl Brownies

Peanut Butter Swirl Brownies

Finally have a minute to post some Super Bowl food from our Super Bowl party.  I made these brownies for my son in law Jaren who loves Reeses Peanut Butter Cups and football.  This is the only one that ended up looking somewhat like a football as they were just too gooey to cut out, I don’t think I baked them long enough.  They were yummy though, in whatever shape they ended up in.  The recipe comes from “My Recipes”.

4 ounces semisweet chocolate, chopped (I used chocolate chips)

20 tablespoons (2 1/2 sticks) unsalted butter, at room temperature

1 cup creamy peanut butter (do not use all natural)

1/2 cup packed light brown sugar

8 ounces cream cheese, at room temperature

5 eggs

2 cups sugar

1 teaspoon vanilla

1 cup flour

1/2 teaspoon salt

1/2 cup powdered sugar, sifted

1  Preheat oven to 350.  Line 9 x 13″ pan with foil, mist foil with cooking spray.  In small saucepan, over low heat, melt chocolate and 2 sticks butter, stirring until smooth.  Pour into a large bowl and let cool to room temperature.

2  Beat peanut butter, brown sugar, cream cheese and remaining 1/2 stick butter until well combined, about 3 minutes.  Beat in 1 egg.

3  Whisk 4 eggs, sugar and vanilla into bowl with chocolate, mix well.  Stir in flour and salt.  Pour batter into pan.  Spoon reserved peanut butter mixture on top and use a knife to swirl mixtures together.  Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 50 minutes.  Let cool.

4  Stir 1 – 2 teaspoons cold water into powdered sugar until mixture forms thick, smooth paste.  Spoon into pastry bag fitted with small plain tip.  Using a 1 – 2″ cookie cutter, cut 12 football shapes out of brownies.  Pipe laces onto brownies and allow to set before serving.

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