Recipe by MISSMR94
"These brownies are mouth-wateringly rich and combine two of the most delicious flavors in the world - chocolate and peanut butter!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (3 ounce) packages
cream cheese, softened
butter or margarine, melted
unsweetened cocoa powder
1 1/4 cups
semisweet chocolate chips
I'll give this 5 stars only after the modifications I made. Without them, I would say it's a 4 star...barely. First of all, save yourself time and don't put aside a cup of the chocolate batter. My brownies were prettier and had more of a marbled look after I spread the pb than it did after adding the cup of chocolate. The chocolate pretty much covered the pb completely. Also, these needed frosting in my opinion. I used the following recipe for frosting, and this made this a 5 star recipe! I got this from Blondies on this website: 1/4 cup butter softened 1/2 cup peanut butter 1.5 cups powdered sugar 1/4 cup milk To make the frosting, mix the remaining 1/2 cup of butter and 1 cup peanut butter together in a medium bowl. Mix in the confectioners sugar until smooth, then gradually stir in milk until a spreadable consistency is reached. Serve frosted brownies warm with ice cream. NOW you're talking 5-star!!:-)
I made these a 2nd time without frosting and they tasted better this time. I didn't put the cup of chocolate on top, and they turned out pretty...I put a couple of spoonfuls of chocolate batter on top, not the whole cup.
These were WAY too greasy, and 1 c. of melted margarine was too much. The brownies were literally oozing with grease. I plan to try them again with less margarine. The brownies would've been rated tops, if not for the problem with the amount of margarine. :o)
I just used a box of brownie mix and swirled the PB on top. They came out fudgy and delicious. if you love peanut buttery goodness, this recipes is for you!
These are delicious. Took about an hour in the oven to set, though. Also, I had trouble with the "swirling" - I couldn't get the layers to swirl together because I didn't drop chocolate onto the top so it wasn't quite as pretty as I'd hoped. That said, the two layers taste great together. I used 8 oz. cream cheese (instead of 6) and had no problems. These brownies taste like 80% chocolate and 20% peanut butter cheesecake, in case you're curious about the taste. I will definitely make again!
REALLY good brownies. I used 1 cup of peanut butter. Also put in an additional 1/4 cup of flour and cut back the butter by 1/4 stick. They were perfect!
I must admit that when these first came out of the oven and even after they had cooled for about an hour I was not impressed-I am a die-hard brownie fan too. About 5 hours later when I thought I would try another bite my opinion totally changed, these are great. I think that letting them cool for a while lets them become a bit fudgier and sweeter-they are really good-trust me, I just had one for breakfast. (Sidenote: brownies are a great way to start the day.) These are quick to put together and as far as presentation they look great. Try them out, this is a wonderful recipe. Thanks for sharing it Michelle!
These are incredible brownies! I used Neufchatel cheese instead of cream cheese for the peanut butter layer, and it worked very well. I also skipped the chocolate chips...in my opinion, they would have made marbling much more difficult, they were unnecessary (the brownies were VERY chocolatey without them) and added extra unnecessary calories :) Those are the only changes I made to the recipe itself. I did make some changes to the assembly of the brownies, though. Instead of saving 1 cup of batter, I saved about 1/3 cup. It was way to thick to marble with, so I added a little milk until it was more like regular brownie batter. I spread the rest of the batter into a foil-lined pan (I use Reynold's Release foil...it works SO well for brownies!) and then spread the peanut butter filling on top. I then placed spoonfuls of reserved batter on top of the peanut butter, making neat rows. I used a clean knife to marble them together, but was careful not to marble so much that the overall look was muddied. I baked it for about 30 minutes or so...until a toothpick inserted halfway to the center came out clean. As written, the brownies would be overbaked and dry. After they cooled in the pan, I lifted the brownies out of the pan using the foil lining, making cutting much easier. Thanks so much for sharing the recipe...these were a big hit! I'll be making these brownies again!!!
This recipe rocks! As-is, no subsitutions of modifications required! Cut them small, because they are rich, moist, chewy- and will go FAST! I think that ALLY99 possibly ran into technical difficulties the first time around because these surely DO NOT require frosting!! :-)
* Percent Daily Values are based on a 2,000 calorie diet.
Michelle's Peanut Butter Marbled Brownies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 97
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to turn cocoa mix into fudgy, no-bake peanut butter cookies.
See how to make an incredibly easy peanut butter and chocolate cookie.
See how to make super-easy, 5-star peanut butter cookies.