Chocolate Nutter Butter Brownies

Ingredients:
1/2 C butter, softened
1/2 C firmly packed brown sugar
1/4 C granulated sugar
1 tsp vanilla
1 large egg
1-1/4 C all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 C semisweet chocolate morsels
1 16 oz. pkg. Nutter Butter sandwich cookies
1 family size box (for 13x9 pan) brownie mix, prepared according to directions on box. Leave batter in bowl. DO NOT bake. Set aside
Peanut Butter Cream Cheese Swirl (recipe follows)

1. Preheat oven to 350. Line a 13x9 baking dish with aluminum foil, allowing edges overhang sides of pan. These will be used as handles to remove baked brownies from pan.  Spray foil with nonstick cooking spray.

2. In a large bowl, beat butter, sugars and vanilla at medium speed until fluffy. Add egg, beating until combined. In a small bowl, combine flour, baking soda, baking powder and salt. Gradually add flour mixture to butter mixture, beating until combined. Add chocolate morsels, beating until combined.

3. Using floured hands, press dough into prepared pan. Place cookies in a single layer over dough (3 across), pressing down gently. Spoon Brownie batter over cookies.  Drop Peanut Butter Cream Cheese Swirl by tablespoonfuls over Brown Layer.  Using a knife, swirl batters together.

4. Bake for 30 to 35 minutes or until center is set. Let cool completely in pan on a wire rack. Using the foil handles, lift from pan to cut.

Peanut Butter Cream Cheese Swirl

1 8 oz. pkg. cream cheese, softened
1/4 C sugar
1 large egg
3 T creamy peanut butter

In a medium bowl, beat cream cheese and sugar at medium speed with a mixer until creamy. Add egg, beating until combined. Add peanut butter, beating until smooth.

Yield: 2 dozen

Adapted from recipe in Holiday Baking 2013 magazine.