1 cup creamy peanut butter (do not use all natural)
5 large eggs at room temperature
1 cup flour all-purpose
0.5 cup brown sugar light packed
0.5 teaspoon salt
4 ounces bittersweet chocolate chopped
2 cups sugar
20 tablespoons butter unsalted at room temperature ()
1 teaspoon vanilla extract
Equipment
bowl
frying pan
sauce pan
oven
knife
whisk
wire rack
baking pan
hand mixer
toothpicks
aluminum foil
cookie cutter
pastry bag
Directions
Preheat oven to 350F. Line a 13-by-9-inch baking pan with foil; mist foil with cooking spray. In a small saucepan over low heat, melt chocolate with 2 sticks butter, stirring until smooth.
Pour into a large bowl and let cool to room temperature.
In a bowl, using an electric mixer, cream peanut butter, brown sugar, cream cheese and remaining 1/2 stick butter until well combined, about 3 minutes. Beat in 1 egg.
Whisk 4 eggs, sugar and vanilla into bowl with melted chocolate; mix well. Stir in flour and salt.
Pour batter into baking pan. Spoon reserved peanut-butter mixture on top and use a sharp knife to swirl mixtures together.
Bake until a toothpick inserted into center comes out with a few moist crumbs attached, about 50 minutes.
Let cool in pan on a wire rack.
Stir 1 to 2 tsp. cold water into confectioners' sugar until mixture forms a thick, smooth paste. Spoon into a pastry bag fitted with a small plain tip. Using a 1- to 2-inch cookie cutter, cut 12 football shapes out of brownie. Pipe laces onto brownies and allow to set before serving.
