Chocolate Peanut Butter Swirl Brownies

Preheat oven to 350°F. Prepare brownies according to the recipe on the package (I also added chocolate chips to the mix). If using BRM Gluten Free Egg Replacer, I would use 1/2 cup oil instead of 3/4 cup.

Mix brownie batter well and spread into an 8×8 baking dish lined with parchment paper for easy removal for cutting. Bake brownies for 22-25 minutes. Remove from the oven and let cool for at least 30 minutes before adding ganache.

In a small saucepan on medium-high heat, bring cream to a slight simmer and immediately remove from the heat. Do not boil. Add the chocolate chips and stir until fully mixed in and completely smooth. Let cool until just warm to the touch and then pour over brownies to form a uniform 1/4-1/2 inch thick chocolate layer. Use a spoon to spread.

Add peanut butter to a small bowl. Add water, 1-2 tablespoons at a time, until thin enough to drizzle. Stir well in between each water addition to ensure it’s fully mixed. You don’t want the consistency too thin, but just thin enough to easily drizzle over the ganache. Use a spoon to drizzle as much peanut butter as you’d like.

Place brownies in the fridge and let set for 30 minutes before cutting.