Peanut Butter Swirl Brownies

I have made these brownies a number of times for two reasons -- 1. they are delicious and 2. you can use boxed brownie mix when you are pressed for time.   I apologize in advance for the pictures -- they are pretty terrible but you can see the nice swirl you get from the peanut butter!

Its always nice to have a few easy recipes that are "semi-homemade" -- such as these amazing coconut cupakes.

Peanut Butter Swirl Brownies

Source: adapted from Martha Stewart, as found on Baked Perfection

Brownie Batter:

Your favorite brownie recipe or mix (I used Ghiradelli Double Chocolate Brownie Mix)

Peanut Butter Filling:

4 tablespoons unsalted butter, melted

1/2 cup confectioners’ sugar

3/4 cup smooth peanut butter

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

Directions:

Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.

Make brownie batter according to recipe or mix directions.

Make filling: Stir together butter, confectioners’ sugar, peanut butter, salt, and vanilla in a bowl until smooth.

Pour one-third of brownie batter into prepared pan, and spread evenly with a rubber spatula. Place dollops of filling (about 1 tablespoon each) about 1 inch apart on top of batter. Drizzle remaining brownie batter on top, and gently spread to fill pan. Place dollops of remaining filling on top.

With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through layers. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes (the peanut butter may still be wet). Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.

**I topped mine with chopped up Reese's Cups right when I took the brownies out of the oven.