PEANUT BUTTER SWIRL BROWNIES 

2 1/2 sticks unsalted butter, softened 
1 cup chunky peanut butter 
1/2 cup firmly packed light brown sugar 
3 large eggs 
8 ounces cream cheese, softened 
4 ounces unsweetened chocolate, chopped 
2 cups granulated sugar 
1 teaspoon vanilla 
7/8 cup all-purpose flour 

Preheat oven to 350 degrees. 
In a bowl cream together 1/2 stick of the butter, the peanut butter, and the brown sugar and beat 
in 1 of the eggs and the cream cheese, a little at a time, beating until the mixture is smooth.
 In a small saucepan melt 1 stick of the remaining butter with the chocolate over low heat, stirring 
until the mixture is smooth, and let the chocolate mixture cool. In another bowl cream together the 
remaining 1 stick of butter and the granulated sugar, beating until the mixture is light and fluffy, 
and beat in the remaining 2 eggs, 1 at a time, beating well after each addition. 
Stir in the chocolate mixture, the vanilla, and the flour, sifted, and pour the batter into a buttered 
13 by 9 inch baking pan. Drop dollops of the peanut butter mixture into the batter, 
swirling the peanut butter mixture to marble the batter, bake the brownies for 45 to 50 minutes, 
or until they pull away slightly from the sides of the pan and a tester comes out with crumbs adhering to it, 
and let them cool before cutting them into squares.