Ingredients
Brownies
1/2 c. butter
1/3 c. creamy peanut butter
1 c. granulated sugar
3/4 c. brown sugar
1 t. vanilla
4 eggs
1 1/2 c. flour
1 1/2 t. baking powder
1/8 t. salt
Frosting
4 oz. cream cheese (softened)
2 TBLS butter (softened)
1/4 c. peanut butter
1/2 t. vanilla
2 TBLSP milk
2 c. powdered sugar
3 TBLS unsweetened cocoa powder
Instructions
Preheat the oven to 350 degrees and line a 9x13 baking pan with foil and spray it with baking spray.
Place the butter and peanut butter in a large microwavable dish and microwave for 35 seconds. Whisk the butter and peanut butter until it is smooth and blended. Whisk in both sugars and the vanilla. Whisk in the eggs until blended. Add the flour, baking powder and salt and whisk until the batter is smooth. Pour the batter in the pan and spread it evenly.
Bake for approximately 32-36 minutes, or until the top is slightly browned, the center no longer jiggles and a toothpick inserted in the center comes out clean.
Allow to completely cool before frosting it, at least 45 minutes to an hour.
Prepare the frosting
In a large mixing bowl, mix the cream cheese, butter, and peanut butter until blended. Add the vanilla and milk and mix until smooth. Add the powdered sugar, a cup at a time, blending until smooth.
Reserve a 1/2 cup of the frosting and set aside.
Mix in the cocoa to the remaining frosting in the bowl and mix until blended.
Spread the chocolate frosting in an even layer all over the top of the cooled brownies.
Using the reserved peanut butter frosting, drop it in dollops on the top of the chocolate layer. Using a dull knife, gently run it through the peanut butter frosting to marble it over the top of the chocolate.
Cut into 24 bars and enjoy
Store covered in the refrigerator (I actually prefer these brownies cold!)
Note
Source recipes -Here-
