Peanut Butter Brownies

This recipe came from Tastes of Home  Quick Cooking Magazine.  Julie, gave me a subscription to the magazine right after we were married.  The magazines were great for a newlywed learning to make food for 2 instead of 10.  We both laughed about the amount of food we saw our moms cook (and we’d make the same to eat with our husbands) and the amount two people could (should) eat. 

These brownies are rich and meet ingredient criteria of chocolate, cream cheese and peanut butter. 

Lastly, could some one please name the condition where one is not able to leave anything 9x13, 8x8 or 9x9 alone when it comes out of the oven?  There will always be a missing corner and I have no shame.

Batter:

3 eggs

1cup butter or margarine melted

2 teaspoons vanilla extract

2 cups sugar

1 1/4 cups flour

3/4 cup baking cocoa

1/2 teaspoon baking powder

1 cup milk chocolate chips

Filling:

2 packages (8 oz. each) cream cheese, softened

1/2 cup creamy peanut butter

1/4 cup sugar

1 egg

2 tablespoons milk

In a large bowl, combine eggs, butter and vanilla.  Combine dry ingredients; add to egg mixture and mix well.  Stir in chocolate chips.  Set aside 1 cup for topping.  Spread remaining batter into a greased 9x13 baking pan.  In a small mixing bowl, beat cream cheese, peanut butter and sugar until smooth.  Add egg and milk, beating on low just until combined.  Carefully spread over batter.  Drop reserved batter by tablespoonfuls over filling.  Cut through batter with a knife to swirl.  Bake at 350 for 35-40 minutes or until a toothpick inserted in the center comes out clean.  Cool on a wire rack before cutting.  Refrigerate until serving.  Yield: 3 dozen.