I know I said I would post two healthy recipes before going into desserts, but…I’m thinking that because these have peanut butter in them, that should count for something. After seeing this recipe in my old Paula Deen magazine from 2008, it amazed me that this had slipped by me for 8 years. Since some of our grandkids are spending time at our house next week due to spring break, it gave me an excuse to bake these and not have to say they are all for me.
1 cup butter
5 (1 oz) squares unsweetened chocolate
2 1/3 cup sugar, divided
6 large eggs, divided
1 tables vanilla extract
1 3/4 cup flour
1/4 teas salt
1 (8 oz) package cream cheese, softened
3/4 cup creamy peanut butter
Preheat oven to 350. Line a 13″x 9″ baking pan with heavy-duty aluminum foil; lightly grease foil.
In a medium bowl, combine butte and chocolate. Microwave on high in 30 second intervals, stirring after each, until chocolate is melted and smooth. Will take about 2 minutes total.
In a large bowl, combine 2 cups sugar,5 eggs and vanilla. Beat on medium speed with mixer until fluffy. Slowly beat in butter mixture until combined.
In a small bowl, combine flour and salt. Gradually add to sugar mixture, beating until combined. Spread batter into prepared pan; set aside.
In a small bowl, combine cream cheese, peanut butter, 1/3 cup sugar, and 1 egg. Beat until smooth. Drop mixture by tablespoons over chocolate mixture. Swirl batter gently with a knife. Bake for 38-40 minutes or until brownies tests done in center with just a few crumbs still attached to testing knife. Let cool before cutting into squares.