Crunchy Peanut Butter Swirl Brownies

David wanted a dessert tonight, and I agreed since we ate an early dinner. Brownies sounded good, so I found this recipe. I followed it pretty closely, except I didn't measure exactly on the Peanut butter. I hate getting it out of the measuring cup, so I just estimated. I agree with other reviewers, that it doesn't have a huge peanut butter taste. But it's still a good brownie recipe. And I actually remembered to take picture this time. Maybe because I actually had time, since they had to cool a bit. Oh, and we ate them warm, with a glass of milk - mmmm!

Crunchy Peanut Butter Swirl Brownies

• 1 (3 ounce) package cream cheese, softened
• 1/3 cup peanut butter
• 1/4 cup white sugar
• 1 egg
• 1/2 cup chopped peanuts
• 1 (19.8 ounce) package brownie mix
• 2 tablespoons water
• 1/2 cup vegetable oil
• 2 eggs

1. Heat oven to 350 degrees F (175 degrees C). Grease bottom of one13x9 inch pan.
2. In a small bowl blend the cream cheese, peanut butter, white sugar and 1 egg. Beat at medium speed until smooth. Stir in peanuts and set aside.
3. In a large bowl combine the brownie mix, water, oil and 2 eggs. Beat for fifty strokes with a wooden spoon.
4. Spread half of the batter into the prepared pan. Drop filling by tablespoonfuls over brownie batter. Spoon remaining batter over filling. Pull a knife through the batter in wide curves, turn pan and repeat for a marbled effect.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool completely and cut into bars. Sore tightly covered in the refrigerator.