Peanut Butter Swirl Brownies

Once again, I find myself baking something with peanut butter in it. Such an unhealthy obsession... Anyway, this is the second time I've baked this recipe because it is that delicious. The combination of chocolate and peanut butter is like no other - they complement each other so deliciously. The first time I made this recipe I made it in a regular 9x9x2 pan, but this time I thought using a cupcake pan would make nice and easy to eat, cupcake-like desserts. Using the cupcake pan for brownies is genius, you avoid the unnecessary mess of cutting the brownies! 

Here is the recipe:

from Betty Crocker 

• 2/3 C granulated sugar
• 1/2 C packed brown sugar
• 1/2 C butter, softened
• 2 tablespoons milk
• 2 eggs
• 3/4 C all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 C peanut butter
• 1/3 C peanut butter chips
• 1/3 C baking cocoa
• 1/3 C semisweet chocolate chips

1. Preheat the oven to 350 degrees F. Grease square pan, 9x9x2 inches (or cupcake pan!) Mix sugars, butter, milk and eggs in a medium bowl. Stir in flour, baking powder and salt. 
2. Divide batter in half (about 1 C plus 2 tablespoons for each half). Stir in peanut butter and peanut butter chips into 1 half. Stir in cocoa and chocolate chips into remaining half. 
3. Spoon (or use an ice cream scooper) chocolate batter into pan in 8 mounds, checkerboard style (if using square pan). If you're using the cupcake pan, scoop about half of an ice cream scoop of batter into half of the cupcake tin. Repeat with the other batter. Gently swirl through the batters with a knife for marbled design. 
4. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely about 1 hour... (good luck with that)

xoxo, A