I whipped up these brownies one night when I was in a rush. We have new neighbors who just moved in and I wanted to take them a welcome treat. Since I didn’t have a lot of time, I just used the recipe on the back of the peanut butter chips bag since I had all the ingredients on hand.
I knew the new neighbors had kids so I figured chocolate and peanut butter would be a no brainer winner!
Double Peanut Butter Paisley Brownies, from the back of the Reese’s bag
- 1/2 cup (1 stick) butter or margarine , softened
- 1/4 cup peanut butter
- 1 cup sugar
- 1 cup packed brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1-2/3 cups (10-oz. pkg.) REESE’S Peanut Butter Chips
- 1/2 cup HERSHEY’S Syrup
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2. Beat butter and peanut butter in large bowl. Add granulated sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla.
3. Stir together flour, baking powder and salt; mix into peanut butter mixture, blending well. Stir in peanut butter chips. Spread half of batter in prepared pan; spoon syrup over top. Carefully top with remaining batter; swirl with metal spatula or knife for marbled effect.
4. Bake 35 to 40 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into squares. Makes about 24 brownies.
The batter before adding flour.
Layer the dough, some chocolate syrup and then cover with more dough. It’s fine if some syrup pokes through.
Top with more syrup and I added the last of the peanut butter chips. Swirl the syrup with a knife or spatula to get a pretty design going.
They turned out beautiful. Thick bars, soft in the middle.
The bars made enough I got to share with two sets of neighbors. Enjoy!