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!!!
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These are incredible brownies! I used Neufchatel cheese instead of cream cheese for the peanut...