Peanut Butter Swirl Brownies

Ingredients

• 0.5 cup confectioners' sugar sifted
• 8 ounces cream cheese at room temperature
• 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

1. 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.
2. Pour into a large bowl and let cool to room temperature.
3. 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.
4. Whisk 4 eggs, sugar and vanilla into bowl with melted chocolate; mix well. Stir in flour and salt.
5. Pour batter into baking pan. Spoon reserved peanut-butter mixture on top and use a sharp knife to swirl mixtures together.
6. Bake until a toothpick inserted into center comes out with a few moist crumbs attached, about 50 minutes.
7. Let cool in pan on a wire rack.
8. 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.