Double Peanut Butter Paisley Brownies

From Hershey's Made Simple, page 12.

Makes about 36 brownies.

1/2 cup (1 stick) butter or margarine, softened

1/4 creamy peanut butter

1 cup granulated sugar

1 cup packed light brown sugar

3 eggs

1 tsp. vanilla extract

2 cups all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

1 2/3 cups (10-ounce package) peanut butter chips

1/2 cup chocolate syrup (milk or dark)

Heat oven to 350F. Grease 9x13" baking pan.

Beat butter and peanut butter in a large bowl. Add granulated sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla.

Stir together flour, baking powder, and salt; mix into peanut butter mixture, blending well. Stir in peanut butter chips. Spread half of batter in prepared pan; spoon syrup over top. Carefully spread with remaining batter; swirl with metal spatula or knife for marbled effect.

Bake 35-40 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into squares.

Notes:

- I use dark brown sugar--I prefer it over light.

- This recipe needs more chocolate. Next time I make it, I'm going to add chocolate chips along with the peanut butter chips.

- These keep very well if stored in an airtight container or ziplock bag.