These were supposed to be peanut butter and chocolate swirl brownies but apparently I am incompetent when it comes to swirling. I tried twice to get the swirl but it just wouldn't happen. If you try this recipe and the swirl works for you let me know your technique so I can try it. I followed the recipe as stated on the Kraft website by sprinkling the 2 oz of chopped chocolate and by placing spoonfuls of peanut butter on top of the hot brownie and then swirling them together with and offset spatula. This did not work. I then tried melting the chocolate first and heating up the peanut butter in the microwave in the hopes that it would swirl better. Didn't happen. In the end I ended up using double the amount of peanut butter and chocolate topping and it was rich but really good, but feel free to just use the original amount. I also used crunchy peanut butter, which I think is better but make to your own preference.
Peanut butter and chocolate brownies
4 oz dark chocolate, chopped
3/4 cup butter
1 1/2 cup sugar
1 cup flour
1/2 cup peanut butter
2 oz dark chocolate
Preheat your oven to 350 degrees Fahrenheit. Grease a 13 X 9 inch baking pan.
Combine the 4 oz of chocolate and butter in a glass bowl and microwave for a few minutes until melted. Add the sugar and eggs and mix. Stir in the flour. Pour into the prepared pan and bake for 25-30 minutes.
Immediately after the brownie comes out of the oven, top with dabs of peanut butter and chocolate. Swirl using an offset spatula.