What’s not to love about the two great tastes that taste great together–peanut butter and chocolate, don’tchaknow? If you love brownies and, like me, always thought they should have a peanut butter twist, you’ve come to the right place. Imagine the deliciousness of peanut butter pie swirled into a brownie–dark chocolate with a creamy peanut butter filling that’s light and not too sweet. Sound good? I thought so, too.

adapted from my all-time favorite basic brownie recipe from Ghirardelli

For the brownies
2 eggs
1/2 cup sugar
1 teaspoon vanilla
1/2 cup butter (1 stick), melted
3/4 cup Ghirardelli Sweet Ground Chocolate & Cocoa
2/3 cup unsifted flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup dark chocolate chunks (I chopped up Valrhona Guanaja feves)

For the peanut butter swirl
1/2 cup peanut butter (I use Skippy creamy)
4 oz. reduced fat cream cheese, softened (Neufchâtel)
1/2 can sweetened condensed milk
1 egg
1/2 teaspoon vanilla
2 tablespoons powdered sugar

Whip in a stand mixer till smooth, set aside.


Now, preheat oven to 350 degrees F and let’s make the brownie batter.

Using a spoon, stir eggs with sugar and vanilla; add butter.

Sift dry ingredients together; stir dry ingredients into egg mixture. Stir in chocolate chunks. Spread half the batter in a buttered 8″ square pan.

Smooth the peanut butter swirl layer over the bottom brownie batter layer. Then spread the remaining brownie batter over that. Don’t worry about making it perfect, ’cause we’re gonna swirl it with a knife to marble the pan and make it all sorts of fancy.

Bake for 35 minutes. Cool completely before cutting, enjoying and sharing with those you care about most.