PB&C Brownies
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hour 10 mins
  • Peanut butter layer:
  • 8 ounces cream cheese, softened
  • 1½ cups creamy peanut butter
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg, room temperature
  • ¾ cup semisweet chocolate chips
  • Chocolate brownie layer:
  • 12 tablespoons (1½ sticks) unsalted butter
  • 3 ounces unsweetened chocolate
  • 1 cup all purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 eggs
  • 1¾ cups sugar
  • 1 teaspoon vanilla extract
  1. Preheat oven to 325°. Line 9” x 13” glass baking dish with aluminum foil and set aside.
  2. For the peanut butter layer:
  3. Place cream cheese, peanut butter, sugar and vanilla into large mixing bowl. Beat until blended together, about 3 minutes, scraping down the bowl as needed. Add egg. Mix in chocolate chips. Set aside.
  4. For the chocolate brownie layer:
  5. Melt butter and unsweetened chocolate together. Set aside.
  6. Whisk flour, cocoa powder, baking powder and salt together in a small bowl and set aside.
  7. Beat eggs and sugar together in large mixing bowl. Add vanilla. Blend in ½ of the dry ingredients, followed by the butter/chocolate mixture. Lastly mix in remaining dry ingredients.
  8. Evenly spread brownie layer onto bottom of prepared pan. Spoon peanut butter layer onto brownie layer. This will not spread.
  9. Use a spoon to marbleize the brownies, with an under/over motion. Do not overwork this or the end result will be blended brownies rather than marbleized.
  10. Bake in middle of oven at 325° for 45 minutes, rotating pan front to back halfway through.
  11. Remove from oven and cool completely before cutting.
  12. Betsy's tidbit:
  13. Don’t worry if you end up mixing the two layers together. The brownies will still be delicious, just with a different look.
Recipe by Desserts Required at https://www.dessertsrequired.com/pbc-brownies