Peanut Butter or Cheesecake Swirl Brownies

Yields: 24 brownies

Prep Time: 30 min

Cook Time: 30 min

Brownie

• 1 1/4 cup(s) all-purpose flour
• 3/4 teaspoon(s) baking powder
• 1/2 teaspoon(s) salt
• 1/2 cup(s) (1 stick) butter or margarine
• 4 ounce(s) unsweetened chocolate
• 4 ounce(s) semisweet chocolate
• 1 1/2 cup(s) sugar
• 2 teaspoon(s) vanilla extract
• 4 large eggs

Peanut Butter Swirl

• 1 cup(s) creamy peanut butter
• 1/3 cup(s) sugar
• 4 tablespoon(s) butter or margarine
• 2 tablespoon(s) all-purpose flour
• 1 teaspoon(s) vanilla extract
• 1 large egg

Cheesecake Swirl (alternate version)

• 1 1/2 package(s) (8 ounces each package) cream cheese, softened
• 1/2 cup(s) sugar
• 1/2 teaspoon(s) vanilla extract
• 1 large egg

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Directions

1. Preheat oven to 350 degrees F. Grease 13-inch by 9-inch metal baking pan.
2. Prepare Brownie: On waxed paper, combine flour, baking powder, and salt. In 3-quart saucepan, heat butter and chocolates over low heat until melted, stirring frequently. Remove saucepan from heat: stir in sugar. Add vanilla and eggs; stir until well mixed. Stir flour mixture into chocolate mixture until blended.
3. Prepare Peanut Butter Swirl: In medium bowl, with mixer at medium speed, beat peanut butter, sugar, butter, flour, vanilla, and egg until well blended.
4. Spread 2 cups chocolate batter in pan; top with 6 large dollops of peanut butter mixture. Spoon remaining chocolate batter over and between peanut butter in 6 large dollops. With tip of knife, cut and twist through mixtures to create swirled effect.
5. Bake brownies 30 to 35 minutes or until toothpick inserted 2 inches from edge comes out almost clean. Cool in pan on wire rack.
6. When cool, cut brownies lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.
7. Nutrition information given is for one brownie.
8. Cheesecake Swirl Brownies: Prepare Peanut Butter Swirl Brownies as above in steps 1 and 2.
9. In step 3, prepare Cheesecake Swirl: In small bowl, with mixer at medium speed, beat cream cheese until smooth; gradually beat in sugar, vanilla extract, and egg just until blended. Complete recipe as in steps 4 through 6, substituting cream cheese mixture for peanut butter mixture in step 4.
   
   
10. Each Cheesecake Swirl Brownie: About 235 calories, 4 g protein, 26 g carbohydrate, 14 g total fat (8 g saturated), 1 g fiber, 71 mg cholesterol, 155 mg sodium.
11. Each Peanut Butter Swirl Brownie: about 265 calories, 6g protein, 26g carbohydrate, 17g total fat (8g saturated), 2g fiber, 61mg cholesterol, 185mg sodium.