Peanut Butter Swirl Brownies

These babies will NEVER disappoint you.  Perfection every time.  I would advise they are best eaten when warm, but you will consume more that way.  I made them last year for a football game and brought them out there in the morning fresh from the oven and I swear it was brownies for breakfast.  There were none left to eat after lunchtime.

6 oz cream cheese (I always use 8oz)

1/2 c smooth PB (I always use crunchy for an extra bite)

2 1/4 c sugar, divided

4 eggs

2 tbls whole milk (2% for me, but if I don't have it, oh well never notice the difference)

1 c (2 sticks) butter, melted

2 tsp vanilla extract

3/4 c cocoa

1 1/4 c flour

1/2 tsp baking powder

1/2 tsp salt

1 c milk chocolate chips (never semi-sweet)

Preheat oven to 350 degrees.  Beat the cream cheese, PB, 1/4 c of sugar, 1 egg, and mil in a mixing bowl until creamy, set aside.  Combine the remaining 2 c sugar, butter and vanilla in a bowl and mix well.  Stir in the 3 eggs.  Add he cocoa and mix well.  Stir in the mixture of flour, baking powder and salt.  Add the chocolate chips and mix well.  Reserve 1 c of the batter.  Spoon the remaining batter into a greased 9 x 13 pan.  Spread with PB mixture.  Drop the reserved batter by tspful over the prepared layers and swirl with a knife.  Bake for 30-40 min or until a toothpick inserted in the center comes out clean.  Cool in the pan on a wire rack.   Junior League at Home: Meals and Menus for Everyday and Special Ocassions