"These are real chewy and scrumptious peanut butter brownies. Can be whipped up in a jiffy." — Wendi
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1 (3 ounce) package
cream cheese, softened
1 (19.8 ounce) package
These brownies were fabulous. I wasn't sure what kind of delicious brownie mix to buy (they all look good), so I choose one with the extra chocolate packet ;)
I added a bit more peanut butter, cream cheese, and a tad more oil and they turned out to be fabulous-not greasy as I was worried. Also, I added milk choc. chips and peanut butter chips (mixed bag)which added flavor and texture. My husband went crazy over them and I know the whole batch will be gone within 48 hours!
I chose this recipe because I wanted something quick and easy made with ingredients on hand. These brownies don't slap you with peanut butter flavor, but it is definitely there and they aren't bad. I didn't use the chopped nuts because I didn't have any, but I thought the result wasn't affected by that. I was surprised that the brownies came out more cakelike than fudgy, despite the "fudgy" recipe ingredient levels, but then I thought abut it and the peeanut butter cream cheese filling adds an extra egg to the mixture, so that would logically mean a more cakelike result. I might try it again but add only one egg to the brownie mix and 1/2 cup of water to see if the results were moister. My husband didn't like the way it came out as written.
I omitted the nuts as well. I added a bit more pb. These were good. Very rich. The only negative...I thought they came out a little greasier than the usual brownie but they were pretty good and a nice change of pace from the usual boxed brownie mix.
These turned out great. I did end up adding more peanut butter. I also "swirled" by dropping in peanut butter mixture a little at a time, rather than trying to swirl it all at once. Thanks for the recipe!
When I made these, I took everyone's advice and used one cup of peanut butter and maybe 5 ounces of cream cheese (estimated). They did leave enough "grease" on your hands to warrant a napkin but no one seemed to mind! I have gotten more compliments on these than anything else I've ever made!
Chocolate 'n' Peanut Butter. You just can't lose! The changes I made: Five oz Neufchatel. One cup of RF PB. 2 extra tbs sugar. Omitted the egg in that mix, and added a big ole' globber of butter instead. Omitted the peanuts, but subbed in a handful or so of mini-chocolate chips on top of the swirled batter. Pulled these a bit early, so they'd be extra ooey-gooey. Wonderful fresh outta the oven - all fally aparty warm goodness, and even better chilled. I'm in trouble...
This recipe is so well written that my boys (ages 9 and 12) were able to make the brownies completely on their own. They turned out delicious and has been added to our 'make on a regular basis' list. Thank you!
these were good, i omitted the peanuts and added a bit more pb. turned out great!
* Percent Daily Values are based on a 2,000 calorie diet.
Crunchy Peanut Butter Swirl Brownies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 79
Chocolate meets peanut butter in these deliciously simple treats.
See how to make yummy gluten-free peanut butter cookies.
These 5-star cookies have big peanutty taste and zero gluten.