A Brownie to Die For.

...and then come back as a zombie for.

Ingredients

Yields 20 brownies

3 eggs

1 cup (2 sticks) butter, melted

2 tsp vanilla extract

2 cups sugar

1 1/4 cups all-purpose flour

3/4 cup unsweetened cocoa

1/2 tsp baking powder

1/4 tsp salt

1 cup milk chocolate chips

Peanut Butter Filling:

2 packages (8oz each) cream cheese, softened

1/2 cup creamy peanut butter

1/4 cup sugar

1 egg

2 tbsp 2% milk

Directions

Preheat oven to 350°F. Spray a 13in x 9in baking pan with cooking spray; set aside. 

In a large bowl, using an electric mixer, beat eggs, butter and vanilla until smooth. In a medium bowl, whisk together flour, cocoa, baking powder and salt. Gradually add flour mixture to egg mixture, mixing just until combined. Stir in chocolate chips. Reserve 1 cup of batter for topping. Spread remaining batter into prepared pan.

In a medium bowl, using an electric mixer, beat cream cheese, peanut butter and sugar until smooth. Beat in egg and milk on low speed just until combined. Carefully spread over batter. Drop reserved batter by tablespoonfuls over filling. Cut through batter with a knife to swirl.

Bake 35-40 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Chill until serving.

The Verdict: I'm not gonna lie. I'm a brownie connoisseur. I've had brownies from both end of the spectrum, "gross/nasty" to "heaven on earth". Brownies with gummy worms to brownies with straight up cocaine (metaphorically speaking).

Texture: Cakey and chewy. Just the way I like it.

Flavor: The balance of peanut butter to chocolate is like the balance of Yin to Yang. Om nom nom perfectooo!

Ease: These brownies aren't too difficult to make. Just make sure when you don't over stir the ingredients together in order to keep them light and fluffy and less brick-like.

I give these a 4 out of 5. RECOMMENDED if you're a peanut butter lover.