This Black Bottom Peanut Butter Brownies recipe delivers a moist chocolate brownie topped with rich, creamy peanut butter and sour cream and another dollop of chocolate.

The brownie batter:
3 eggs
1 cup butter
2 teaspoons vanilla extract
2 cups sugar
1-1/4 cups unbleached all-purpose flour
3/4 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk chocolate chips

The filling:
16 ounces cream cheese, softened
1/2 cup creamy peanut butter
1/4 cup sugar
1 egg
2 tablespoons milk

Preheat oven to 350°. Grease a 9″ x 13″ baking pan.

In a medium bowl, stir to blend 2 cups sugar, flour, cocoa, baking powder and salt. In a large bowl, combine 3 eggs, butter and vanilla. Add the flour mixture to the egg mixture and mix well; stir in chocolate chips. Scoop 1 cup of the batter out of the bowl and set aside. Spread the remaining batter into the bottom of the prepared pan.

In a small mixing bowl, beat the cream cheese, peanut butter and sugar until smooth. Add 1 egg and the milk; beat on low until just combined. Gently spread the peanut butter mixture over the batter. Drop the reserved batter by tablespoons over the peanut butter layer. Swirl the batter through the peanut butter layer with a knife.

Bake for 35 – 40 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and place the pan on a wire rack to cool. Cool completely before cutting. Refrigerate until serving.

Yield: 36 brownies.

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