I made these for dessert yesterday and they were a hit! I adjusted this recipe a bit to come up with them. They're quite rich, so I suggest cutting them kind of small.
8 oz. brick cream cheese
3/4 cup peanut butter
1/4 cup sugar
1 egg
3 Tbsp. milk
Brownie mix (I used Duncan Hines)
Additional ingredients needed to prepare brownies according to directions on box
12 oz. pkg. milk chocolate chips
Whip cream cheese until smooth. Beat in peanut butter, sugar, egg, and milk and set aside. Prepare brownie batter as directed on box. Add chocolate chips. Spread into greased 9x13 pan, reserving a few tablespoons to swirl on top. Spread peanut butter/cream cheese mixture on top of brownie batter. Make 5 thin horizontal lines with remaining brownie batter. Insert butter knife into batter in one corner of the pan and drag it through the batter vertically, alternating directions with each column made with the knife, until the batter is sufficiently swirled together across the pan. Bake at 350 for 35 minutes or until toothpick inserted in the middle comes out almost clean. Let cool before eating.
**These brownies taste best if allowed to sit for at least 12 hours after baking to allow everything to set up and the flavors to come together.
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