Ingredients
2 ounces unsweetened baking chocolate, coarsely chopped
2 ounces semi-sweet baking chocolate, coarsely chopped
3/4 cup Kerrygold butter
1 3/4 cups Domino sugar
3 eggs
1 tablespoon McCormick vanilla extract
2 tablespoons Toll House unsweetened cocoa powder (I love using Hershey’s Dark, but you can use either regular or dark)
1 cup all-purpose flour
FOR THE PEANUT BUTTER SWIRL:
1/2 cup Jif all -natural peanut butter
2 tablespoons butter, melted
1/3 cup powdered sugar
1 teaspoon vanilla
Instructions
Preheat oven to 350F. Line a 9×9” pan with foil and spray with cooking spray.
Place the two baking chocolates and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, vanilla, and cocoa and stir well. Add flour and stir carefully. Spread batter in prepared pan.
Stir together peanut butter, melted butter, powdered sugar, and vanilla. Drop spoonfuls on top of the brownies then swirl with a butter knife or the back of a wooden spoon.
Bake about 28-30 minutes, until the center seems set. Let cool before cutting. These brownies, baked this way, will be super gooey inside. If you like your brownies more done and less gooey, bake them longer.
From: https://reciperoost.com/2018/03/27/peanut-butter-fudge-swirl-brownies
