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Double Peanut Butter Paisley Brownies Recipe

Double Peanut Butter Paisley Brownies
Intermediate Summer

Prep Time: 13 Minutes

Skill Level: Intermediate

Recipe Rating


  • 1/2 cup (1 stick) butter or margarine
  • 1/4 cup REESE'S Creamy Peanut Butter
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
  • 1/2 cup HERSHEY'S Syup or HERSHEY'S SPECIAL DARK Syrup


  • 1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
  • 2. Beat butter and peanut butter in large bowl. Add granulated sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla.
  • 3. Stir together flour, baking powder and salt; mix into peanut butter mixture, blending well. Stir in peanut butter chips. Spread half of batter in prepared pan; spoon syrup over top. Carefully top with remaining batter; swirl with metal spatula or knife for marbled effect.
  • 4. Bake 35 to 40 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into squares. Makes about 24 brownies.

Ratings & Reviews

    the recipe on a bag of chips calls for 1 c. white sugar and 1 c. of brown sugar..I think they accidentally left off the brown sugar, as it mentions it down in the directions.
    These were great! But I had to change it a little bit. I didn't have peanut butter chips so I used chocolate chips instead as well as throwing some butterscotch chips on top.
    The batter isn't so much batter as dough. Is this supposed to be a cookie recipe? It looks absolutely awful going into the oven: a mess of tan batter with spots of chocolate. And forget swirling the chocolate in! What am I doing wrong here? At least it tastes good.
    Great recipe. Will definitely add this to my "repeat" selection. But, with a 9 x 13 pan, definitely need more than 1/2 the batter to cover the bottom of the pan, which means there isn't quite enough batter to top the syrup.
    These didn't last long in my house! I wish they were a little less cake like.
    The chocolate syrup burned at the edges of the pan so I had to cut off and discard all edges. Directions should state to only spread chocolate to within 1/4-inch of edges of crust. Very moist.
    Great taste. It took longer to bake than the recipe called for.
    wow! this is one awesome recipe!