Certainly, yes. If you want to get fancy with it, pipe stripes of peanut butter across the top of the batter, then swipe a knife through it going in alternating directions perpendicular to the peanut butter. You’ll end up with lovely professional looking brownies, and friends asking “Wow, where did you get these?” You can do the same thing with raspberry jam or melted white chocolate to a very nice effect as well.
i’ve seen plenty of people who will blend it with cream cheese, and do the “top ‘o the brownie” deal — but stirring into the entire batter i haven’t done. would be an added fat, so take it into account. (maybe i would add another egg? a tad more milk? — and check at the regular time for doneness….) there are better bakers than i on this board — for darn sure — so i’m sure they’ll help out!
ps, no shame in “cheating” — i love duncan hines mix with choc chips and nuts added!
I just had this same craving last week. I think it turned out pretty well.
3 oz cream cheese, softened
1/3 cup peanut butter
1/4 sugar (I used powered sugar, but I bet you could use granulated)
1 tsp vanilla
I put the PB in the microwave for a few seconds to soften it up a bit. Then just mixed everything by hand. I put dollops of it on top of the brownie batter and then swirled it in with a knife.
Obviously, make the brownies according to the package instructions. Personally, I used a pan that is about 9×10…or something. So, they were pretty thick and yummy. I’m not sure how it would work in a 9×13 or 8×8.
They turned out really well. But by the 4th day, they were a bit greasy. I know, a pan of brownies lasted for 4 days, pretty amazing. 🙂 But there are just 2 of us.
would anyone know about a reese’s cup-tasting brownie (without using the candy)?
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