Peanut Butter Swirl Brownies
Submitted by Michelle Chase, Oglethorpe, Ga.

1/2 cup all-purpose flour
1 Tbsp. unsweetened cocoa powder
4 oz. semisweet chocolate, melted
2/3 cup sugar
6 Tbsp. (3/4 stick) butter
2 eggs
1/4 tsp. vanilla
1/2 cup semisweet chocolate chips
1/4 cup mini semisweet cholate chips

Peanut Butter Batter Ingredients:
1/4 cup flour
1/2 cup sugar
1/2 cup peanut butter
4 Tbsp. (1/2 stick) butter, room temperature
1 egg
1/8 tsp. baking powder

Preheat oven to 350 degrees. Line an 8×8 baking pan with foil to pull the brownies out once they’re done. Spray lightly with baking spray. Set aside. Over a double boiler, melt butter, sugar and chocolate. Whisk until smooth. Let mixture cool on counter for 5 minutes. Pour into the bowl of a stand mixer. Add vanilla and one egg, mix, then add the other egg, mix until incorporated. In a small mixing bowl, whisk together flour, cocoa powder and salt. With mixing speed on low, gradually add the dry ingredients. Mix until just combined. Remove bowl from stand and
fold in chocolate chips. Set aside. For the peanut butter batter, in a mixing bowl, combine butter, peanut butter and sugar. Using a hand mixer, beat until fluffy and smooth. Add vanilla and egg, mix until incorporated. Sprinkle in baking powder and salt, gradually add flour while mixing. To assemble, pour half of the brownie batter into the prepared pan. Dollop half of the peanut butter batter on top and swirl. Pour the remaining brownie batter on top, then dollop the remaining peanut
butter batter, swirl the top, place in oven and bake for 35-38 minutes. Remove from oven and let cool. Cut and serve.

Michelle Chase is the wife of Donald Chase, a third generation farmer in Macon County. The Chase family grows peanuts, field corn, sweet corn and chickens. Donald serves on the GPC board of directors.