Marbled Peanut Butter Brownies
There’s chocolate. And there’s peanut butter. Together in one marbled peanut butter brownie. A classic.
, (the regular chocolate milk kind)
- Preheat the oven to 350°F (180°C). Grease a 9 x 13 in. (23 x 33 cm) baking pan. Set aside.
- In a large bowl, cream together the butter, peanut butter and vanilla with an electric mixer until blended. Have your child dump in the white sugar and the brown sugar, and then crack in the eggs, one at a time, beating the mixture until fluffy.
- In another bowl, stir together the flour and the baking powder. Add this to the peanut butter mixture. Mix well.
- Now, spread half of the batter in the baking pan. Let your child drizzle the chocolate syrup over the batter (try to keep the syrup away from the sides of the pan), then spoon on remaining batter. (The top layer of batter may not spread easily over the chocolate syrup. Just glop it on as well as you can – it’ll be fine, you’ll see.) Swirl the mixture by running a knife through the batter several times to create a marbled effect. But don’t overswirl.
- Bake for 35 to 40 minutes, until lightly browned. Let cool before cutting into squares.