Crunchy Peanut Butter Swirl Brownies Recipe - Allrecipes.com
Crunchy Peanut Butter Swirl Brownies Recipe

Crunchy Peanut Butter Swirl Brownies

Recipe by  

"These are real chewy and scrumptious peanut butter brownies. Can be whipped up in a jiffy."

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Ingredients Edit and Save

Original recipe makes 36 bars Change Servings

Directions

  1. Heat oven to 350 degrees F (175 degrees C). Grease bottom of one13x9 inch pan.
  2. In a small bowl blend the cream cheese, peanut butter, white sugar and 1 egg. Beat at medium speed until smooth. Stir in peanuts and set aside.
  3. In a large bowl combine the brownie mix, water, oil and 2 eggs. Beat for fifty strokes with a wooden spoon.
  4. Spread half of the batter into the prepared pan. Drop filling by tablespoonfuls over brownie batter. Spoon remaining batter over filling. Pull a knife through the batter in wide curves, turn pan and repeat for a marbled effect.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool completely and cut into bars. Sore tightly covered in the refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Feb 04, 2004

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!

 
Most Helpful Critical Review
Sep 01, 2008

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.

 

38 Ratings

Sep 07, 2003

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.

 
Feb 15, 2008

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!

 
Jun 07, 2008

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...

 
Sep 02, 2004

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!

 
Mar 08, 2011

This is a fantastic recipe! My son absolutely LOVED them and asks for them often. Thank you.

 
Dec 28, 2010

YUMMY~! I added a bit more PB and cream cheese. we edidn't have nuts, but since it's Christmas we had pecan in shell - so we used these.

 

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Nutrition

  • Calories
  • 139 kcal
  • 7%
  • Carbohydrates
  • 14.2 g
  • 5%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 8.8 g
  • 14%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 71 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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