Today is National Peanut Butter & Jelly Day. This all American combination is usually thought of as the ultimate kid's sandwich. Not by me. I was a fussy eater as a kid... so glad that's behind me. At summer camp, if a camper didn't like lunch or dinner food, they were given peanut butter and jelly sandwiches. Well, I didn't like peanut butter and jelly sandwiches. Of course, if they had added chocolate, it might have been a different story!

I still don't like peanut butter and jelly sandwiches, but I always grab the chance to pair up these foods with chocolate. So here are three recipes for Peanut Butter & Jelly Brownies. As always, you can substitute the very best ingredients to achieve that perfect brownie!

PEANUT BUTTER & JELLY BROWNIES

#1 Peanut Butter & Jelly Brownies
from the Nestle Very Best Baking site: 1st Prize winning recipe created in the kitchen of Jim Bradley of Chicago, IL

Ingredients
1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/4 cup sweet butter
1 cup packed light brown sugar
1/2 cup creamy or chunky peanut butter
2 large eggs
1 tsp vanilla extract
1/2 cup all-purpose flour
1/2 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
1/2 cup NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels
1/3 cup strawberry jam

Directions
Preheat oven to 350°F. Grease 9-inch-square baking pan.
Place semi-sweet morsels and butter in large, microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until mixture is melted. Add brown sugar and peanut butter to chocolate mixture; beat on medium speed for 1 minute or until well mixed. Beat in eggs and vanilla extract. Gradually stir in flour. Stir in white and peanut butter & milk chocolate morsels. Spread into prepared pan. Drop jam by spoonfuls onto batter. Swirl with a knife.
Bake for 35 to 40 minutes or until wooden pick inserted in center comes out still slightly sticky. Cool completely in pan on wire rack. Cut into bars.

#2 Peanut Butter & Jelly Brownies
From Kraft Recipes

Ingredients
1 cup firmly packed brown sugar
1/2 cup crunchy peanut butter
1/4 cup butter, softened
2 eggs
1 tsp vanilla
1/2 cup flour
1/4 tsp salt
6 squares BAKER'S Semi-Sweet Chocolate, chopped
1/2 cup strawberry jam

Directions:
Preheat oven to 350°F. Beat sugar, peanut butter and butter in large bowl with electric mixer on medium speed until well blended. Add eggs and vanilla; mix well. Add flour and salt; beat until well blended. Stir in chocolate.
Line 9-inch square baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Spread batter into prepared pan. Drop jam by spoonfuls over batter; swirl with knife to marbleize.
Bake 35 to 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Lift dessert from pan, using foil handles. Cut into 24 squares to serve. 

When I was growing up, if a child didn't eat the school or camp lunch, out came the peanut butter and jelly sandwiches. Gluten and peanut allergies were never considered. But, I was a finicky eater as a child, and I didn't like peanut butter and jelly. So I often went without lunch, although I never said anything. I just gave the sandwiches away. Plenty of kids wanted them. Even now, although I love jelly, and I love peanut butter, I don't like the combination. Unless, of course, there's chocolate!

So for today's food holiday, National Peanut Butter & Jelly Day, here's a simple recipe for Peanut Butter & Jelly Truffles. There are other recipes out there, but I love this one!

PEANUT BUTTER & JELLY TRUFFLES

Ingredients
8 ounces of cream cheese, softened
1 cup dark chocolate, chopped
1 cup smooth peanut butter
3/4 cup grape jelly
Chopped peanuts

Directions
Put cream cheese in bowl.
Melt chocolate and stir into bowl of cream cheese.
Add peanut butter.
Mix together on low speed.
Put mixture into square 8" dish. Spread evenly and chill in fridge for an hour.
Using melon baller or spoon, scoop out and then roll with hands into a ball.
Make a deep depression with thumb in each ball and fill with 1/4 tsp jelly.
Smooth over to seal jelly in ball.
Roll truffles in chopped peanuts.
Place on waxed paper and chill.
Keep in refrigerator until ready to eat.

Today is National Peanut Butter & Jelly Day. This all American combination is usually thought of as the ultimate kid's sandwich. Not by me. I was a fussy eater as a kid... so glad that's behind me. At summer camp, if a camper didn't like lunch or dinner food, they were given peanut butter and jelly sandwiches. Well, I didn't like peanut butter and jelly sandwiches. Of course, if they had added chocolate, it might have been a different story!

I still don't like peanut butter and jelly sandwiches, but I always grab the chance to pair up these foods with chocolate. So here are three recipes for Peanut Butter & Jelly Brownies. As always, you can substitute the very best ingredients to achieve that perfect brownie!

PEANUT BUTTER & JELLY BROWNIES

#1 Peanut Butter & Jelly Brownies 
from James Boyce, chef-owner of Cotton Row, Huntsville, Alabama. His brownies and jam are homemade, and he uses chunky peanut butter for crunch. This recipe appeared in Spirit Magazine, Southwest Airlines

Ingredients:
2 sheets frozen phyllo dough, thawed melted butter
4 two-inch square brownies
4 Tbsp peanut butter (crunchy is best!)
4 Tbsp strawberry jam
4 Tbsp chocolate chips

Directions:
Lay one sheet of dough on work surface and brush with butter. Top with another sheet, brush with butter, then cut into four 8-by-8 inch squares. Place one brownie on each square.
Top each brownie with one tablespoon each of peanut butter and jam, then sprinkle with chocolate chips. Cinch dough around brownies and refrigerate for at least 30 minutes.
Bake at 425ºF for 5 minutes, or until dough starts to brown.

#2 Peanut Butter & Jelly Brownies
from the Nestle Very Best Baking site: 1st Prize winning recipe created in the kitchen of Jim Bradley of Chicago, IL

Ingredients
1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/4 cup sweet butter
1 cup packed light brown sugar
1/2 cup creamy or chunky peanut butter
2 large eggs
1 tsp vanilla extract
1/2 cup all-purpose flour
1/2 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
1/2 cup NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels
1/3 cup strawberry jam

Directions
Preheat oven to 350°F. Grease 9-inch-square baking pan.
Place semi-sweet morsels and butter in large, microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until mixture is melted. Add brown sugar and peanut butter to chocolate mixture; beat on medium speed for 1 minute or until well mixed. Beat in eggs and vanilla extract. Gradually stir in flour. Stir in white and peanut butter & milk chocolate morsels. Spread into prepared pan. Drop jam by spoonfuls onto batter. Swirl with a knife.
Bake for 35 to 40 minutes or until wooden pick inserted in center comes out still slightly sticky. Cool completely in pan on wire rack. Cut into bars.

#3 Peanut Butter & Jelly Brownies
From Kraft Recipes

Ingredients
1 cup firmly packed brown sugar
1/2 cup crunchy peanut butter
1/4 cup butter, softened
2 eggs
1 tsp vanilla
1/2 cup flour
1/4 tsp salt
6 squares BAKER'S Semi-Sweet Chocolate, chopped
1/2 cup strawberry jam

Directions:
Preheat oven to 350°F. Beat sugar, peanut butter and butter in large bowl with electric mixer on medium speed until well blended. Add eggs and vanilla; mix well. Add flour and salt; beat until well blended. Stir in chocolate.
Line 9-inch square baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Spread batter into prepared pan. Drop jam by spoonfuls over batter; swirl with knife to marbleize.
Bake 35 to 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Lift dessert from pan, using foil handles. Cut into 24 squares to serve.

Photo: Bonne Maman

It should come as no surprise that December is National Cookie Month. I would venture to say that more cookies are baked this month than any other. Today is National Cookie Exchange Day, and I'll bet a lot of you are doing that today or have been doing that this past week! Well, here's a great cookie for your exchange with friends and family: Chocolate-Berry Sandwich Cookies.

I love Bonne Maman preserves and jellies. There's nothing quite like Bonne Maman for flavor--and I love the jars. I use the jars for layering 'Brownies in a Jar' and other fun gifts, as well as presenting various 'foods' on a stick. I also used several jars this year for flavored sugars. And, on my desk, I have a few jars filled with office supplies and pencils and pens. The jar is such a great shape (see end of post), I always find a use for them. They never end up in the recycling bin because I "recycle" them 'in-house.'

But loving the jar doesn't take precedence over loving the taste of the Bonne Maman delicious preserves and jellies. They are truly fabulous. The Bonne Maman website has lots of great recipes using their products. You'll want to have a peek. One of my favorites is this recipe for Chocolate-Berry Sandwich Cookies. If you don't have time to make the cookies from scratch, just grab your favorite chocolate cookies, make the filling, and assemble. Perfect for the holidays! Very Festive.

CHOCOLATE-BERRY SANDWICH COOKIES

Ingredients

Cookies
3 cups all-purpose flour plus extra for shaping and rolling
2/3 cup natural cocoa powder, sifted
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 sticks unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 large egg
 1/2 teaspoon vanilla extract

Strawberry or Cherry Filling 
4 tablespoons unsalted butter, room temperature
1 tablespoon confectioners’ sugar
3/4 cup Bonne Maman Strawberry Preserves or Cherry Preserves 

Directions 

Make the cookies:
In medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In bowl of stand mixer fitted with paddle attachment, cream together butter and granulated sugar on medium speed until pale yellow and airy, about 5 minutes.
Add egg and vanilla and beat just until incorporated. Reduce mixer speed to low, add flour mixture and mix until evenly combined.
Turn dough onto lightly floured work surface and divide into two equal pieces. Shape each mound of dough into ball, flatten into disk, wrap in plastic wrap, and chill for at least 1 hour or overnight.

Preheat oven to 350° and line rimmed baking sheet with parchment paper.
Use rolling pin to roll one of chilled cookie dough discs into a 1/4 inch thick sheet.
Use 2 1/2 inch round cookie cutter to cut dough into circles and place them 2 inches apart on prepared baking sheet.
Bake cookies until their edges are firm and centers are slightly soft and puffed, 8 to 10 minutes.
Use metal spatula to transfer cookies to wire rack to cool completely.
Repeat with remaining cookie dough.
Cool cookies completely before filling.

Make filling: 
In bowl of stand mixer fitted with paddle attachment, beat butter and confectioners’ sugar together on medium speed until light and airy, about 5 minutes.
Turn off mixer, remove bowl from the mixer stand and stir in strawberry (or cherry) preserves.
Transfer filling to a piping bag fitted with small tube tip and pipe 1 to 2 tablespoons of the filling on the center of half of the cookies (or use spoon to scoop the filling).
Top each filling-topped half with another cookie and press down slightly to evenly distribute the filling.
Serve immediately. 

Today is National Peanut Butter & Jelly Day. This all American combination is usually thought of as the ultimate kid's sandwich. Not by me. I was a fussy eater as a kid... so glad that's behind me. At camp in the summer, if a camper didn't like lunch or dinner food, they were given peanut butter and jelly sandwiches. Well, I didn't like peanut butter and jelly sandwiches. Of course, if they had added chocolate, it might have been a different story!

I still don't like peanut butter and jelly sandwiches, but I always grab the chance to pair up these foods with chocolate. So here are three recipes for Peanut Butter & Jelly Brownies. As always, you can substitute the very best ingredients to achieve that perfect brownie!

PEANUT BUTTER & JELLY BROWNIES

#1 Peanut Butter & Jelly Brownies 
from James Boyce, chef-owner of Cotton Row, Huntsville, Alabama. His brownies and jam are homemade, and he uses chunky peanut butter for crunch. This recipe appeared in Spirit Magazine, Southwest Airlines

Ingredients:
2 sheets frozen phyllo dough, thawed melted butter
4 two-inch square brownies
4 Tbsp peanut butter (crunchy is best!)
4 Tbsp strawberry jam
4 Tbsp chocolate chips

Directions:
Lay one sheet of dough on work surface and brush with butter. Top with another sheet, brush with butter, then cut into four 8-by-8 inch squares. Place one brownie on each square.
Top each brownie with one tablespoon each of peanut butter and jam, then sprinkle with chocolate chips. Cinch dough around brownies and refrigerate for at least 30 minutes.
Bake at 425ºF for 5 minutes, or until dough starts to brown.

#2 Peanut Butter & Jelly Brownies
from the Nestle Very Best Baking site: 1st Prize winning recipe created in the kitchen of Jim Bradley of Chicago, IL.

Ingredients
1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/4 cup sweet butter
1 cup packed light brown sugar
1/2 cup creamy or chunky peanut butter
2 large eggs
1 tsp vanilla extract
1/2 cup all-purpose flour
1/2 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
1/2 cup NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels
1/3 cup strawberry jam

Directions
Preheat oven to 350°F. Grease 9-inch-square baking pan.
Place semi-sweet morsels and butter in large, microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until mixture is melted. Add brown sugar and peanut butter to chocolate mixture; beat on medium speed for 1 minute or until well mixed. Beat in eggs and vanilla extract. Gradually stir in flour. Stir in white and peanut butter & milk chocolate morsels. Spread into prepared pan. Drop jam by spoonfuls onto batter. Swirl with a knife.
Bake for 35 to 40 minutes or until wooden pick inserted in center comes out still slightly sticky. Cool completely in pan on wire rack. Cut into bars.

#3 Peanut Butter & Jelly Brownies
From Kraft Recipes

Ingredients
1 cup firmly packed brown sugar
1/2 cup crunchy peanut butter
1/4 cup butter, softened
2 eggs
1 tsp vanilla
1/2 cup flour
1/4 tsp salt
6 squares BAKER'S Semi-Sweet Chocolate, chopped
1/2 cup strawberry jam

Directions:
Preheat oven to 350°F. Beat sugar, peanut butter and butter in large bowl with electric mixer on medium speed until well blended. Add eggs and vanilla; mix well. Add flour and salt; beat until well blended. Stir in chocolate.
Line 9-inch square baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Spread batter into prepared pan. Drop jam by spoonfuls over batter; swirl with knife to marbleize.
Bake 35 to 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Lift dessert from pan, using foil handles. Cut into 24 squares to serve.

Today is National Peanut Butter & Jelly Day. This all American combination is usually thought of as the ultimate kid's sandwich. Not by me. I was a fussy eater as a kid... so glad that's behind me.. and at camp in the summer, if a camper didn't like lunch or dinner food, they were given peanut butter and jelly sandwiches. Well, I didn't like peanut butter and jelly sandwiches. Of course, if they had added chocolate, it might have been great!

I still don't like peanut butter and jelly sandwiches, but I always grab the chance to pair up these foods... with chocolate. So here are three recipes for Peanut Butter & Jelly Brownies. As always, you can substitute the very best ingredients to achieve that perfect brownie!

PEANUT BUTTER & JELLY BROWNIES

#1 Peanut Butter & Jelly Brownies 
from James Boyce, chef-owner of Cotton Row, Huntsville, Alabama. His brownies and jam are homemade, and he uses chunky peanut butter for crunch. This appeared in Spirit Magazine, Southwest Airlines

Ingredients:
2 sheets frozen phyllo dough, thawed melted butter
4 two-inch square brownies
4 Tbsp peanut butter (crunchy is best!)
4 Tbsp strawberry jam
4 Tbsp chocolate chips

Directions:
Lay one sheet of dough on work surface and brush with butter. Top with another sheet, brush with butter, then cut into four 8-by-8 inch squares. Place one brownie on each square.
Top each brownie with one tablespoon each of peanut butter and jam, then sprinkle with chocolate chips. Cinch dough around brownies and refrigerate for at least 30 minutes.
Bake at 425ºF for 5 minutes, or until dough starts to brown.

#2 Peanut Butter & Jelly Brownies
from the Nestle Very Best Baking site: 1st Prize winning recipe created in the kitchen of Jim Bradley of Chicago, IL.

Ingredients
1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/4 cup sweet butter
1 cup packed light brown sugar
1/2 cup creamy or chunky peanut butter
2 large eggs
1 tsp vanilla extract
1/2 cup all-purpose flour
1/2 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
1/2 cup NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels
1/3 cup strawberry jam

Directions
Preheat oven to 350°F. Grease 9-inch-square baking pan.
Place semi-sweet morsels and butter in large, microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until mixture is melted. Add brown sugar and peanut butter to chocolate mixture; beat on medium speed for 1 minute or until well mixed. Beat in eggs and vanilla extract. Gradually stir in flour. Stir in white and peanut butter & milk chocolate morsels. Spread into prepared pan. Drop jam by spoonfuls onto batter. Swirl with a knife.
Bake for 35 to 40 minutes or until wooden pick inserted in center comes out still slightly sticky. Cool completely in pan on wire rack. Cut into bars.

#3 Peanut Butter & Jelly Brownies
From Kraft Recipes

Ingredients
1 cup firmly packed brown sugar
1/2 cup crunchy peanut butter
1/4 cup butter, softened
2 eggs
1 tsp. vanilla
1/2 cup flour
1/4 tsp salt
6 squares BAKER'S Semi-Sweet Chocolate, chopped
1/2 cup strawberry jam

Directions:
Preheat oven to 350°F. Beat sugar, peanut butter and butter in large bowl with electric mixer on medium speed until well blended. Add eggs and vanilla; mix well. Add flour and salt; beat until well blended. Stir in chocolate.
Line 9-inch square baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Spread batter into prepared pan. Drop jam by spoonfuls over batter; swirl with knife to marbleize.
Bake 35 to 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Lift dessert from pan, using foil handles. Cut into 24 squares to serve.

When I was growing up, if a child didn't eat the school or camp lunch, out came the peanut butter and jelly sandwiches. There were no gluten or peanut allergies being considered. at that time But, I didn't like peanut butter and jelly, and I was a finicky eater as a child. So I often went without lunch, although I didn't say anything. Just gave the sandwiches away. Even now, although I love jelly, and I love peanut butter, I don't like the combination. Unless, of course, there's chocolate!

So for today's food holiday, National Peanut Butter & Jelly Day, here's a simple recipe for Peanut Butter & Jelly Truffles. There are other recipes out there, but I love this one!

PEANUT BUTTER & JELLY TRUFFLES

Ingredients
8 ounces of cream cheese, softened
1 cup dark chocolate, chopped
1 cup smooth peanut butter
3/4 cup grape jelly
Chopped peanuts

Directions
Put cream cheese in bowl.
Melt chocolate and stir into bowl of cream cheese.
Add peanut butter.
Mix together on low speed.
Put mixture into square 8" dish. Spread evenly and chil in fridge for an hour.
Using melon baller or spoon, scoop out and then roll with hands into a ball.
Make a deep depression with thumb in each ball and fill with 1/4 tsp jelly.
Smooth over to seal jelly in ball.
Roll truffles in chopped peanuts.
Place on waxed paper and chill.
Keep in refrigerator until ready to eat.

Today is National Peanut Butter & Jelly Day. This all American combination is usually thought of as the ultimate kid's sandwich. Not by me. I was a fussy eater as a kid... so glad that's behind me.. and at camp in the summer, if a camper didn't like lunch or dinner food, they were given peanut butter and jelly sandwiches. Well, I didn't like peanut butter and jelly sandwiches. Of course, if they had added chocolate, it would have been great!

I still might not dine on peanut butter and jelly sandwiches, but I always grab the chance to pair up these foods... with chocolate. So here are three recipes for Peanut Butter & Jelly Brownies. As always, you can substitute the very best ingredients to achieve that perfect brownie!

PEANUT BUTTER & JELLY BROWNIES

#1 Peanut Butter & Jelly Brownies 
from James Boyce, chef-owner of Cotton Row, Huntsville, Alabama. His brownies and jam are homemade, and he uses chunky peanut butter for crunch. This appeared in Spirit Magazine, Southwest Airlines

Ingredients:
2 sheets frozen phyllo dough, thawed melted butter
4 two-inch square brownies
4 tablespoons peanut butter (crunchy is best!)
4 tablespoons strawberry jam
4 tablespoons chocolate chips

Directions:
1 Lay one sheet of dough on work surface and brush with butter. Top with another sheet, brush with butter, then cut into four 8-by-8 inch squares. Place one brownie on each square.
2 Top each brownie with one tablespoon each of peanut butter and jam, then sprinkle with chocolate chips. Cinch dough around brownies and refrigerate for at least 30 minutes.
Bake at 425ºF for 5 minutes, or until dough starts to brown.

#2 Peanut Butter & Jelly Brownies
from the Nestle Very Best Baking site: 1st Prize winning recipe created in the kitchen of Jim Bradley of Chicago, IL.

Ingredients
1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/4 cup sweet butter
1 cup packed light brown sugar
1/2 cup creamy or chunky peanut butter
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
1/2 cup NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels
1/3 cup strawberry jam

Directions
PREHEAT oven to 350°F. Grease 9-inch-square baking pan.
PLACE semi-sweet morsels and butter in large, microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until mixture is melted. Add brown sugar and peanut butter to chocolate mixture; beat on medium speed for 1 minute or until well mixed. BEAT in eggs and vanilla extract. Gradually stir in flour. Stir in white and peanut butter & milk chocolate morsels. Spread into prepared pan. Drop jam by spoonfuls onto batter. Swirl with a knife.
BAKE for 35 to 40 minutes or until wooden pick inserted in center comes out still slightly sticky. Cool completely in pan on wire rack. Cut into bars.

#3 Peanut Butter & Jelly Brownies
From Kraft Recipes

Ingredients
1 cup firmly packed brown sugar
1/2 cup crunchy peanut butter
1/4 cup butter, softened
2 eggs
1 tsp. vanilla
1/2 cup flour
1/4 tsp. salt
6 squares BAKER'S Semi-Sweet Chocolate, chopped
1/2 cup strawberry jam

Directions:
PREHEAT oven to 350°F. Beat sugar, peanut butter and butter in large bowl with electric mixer on medium speed until well blended. Add eggs and vanilla; mix well. Add flour and salt; beat until well blended. Stir in chocolate.
LINE 9-inch square baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Spread batter into prepared pan. Drop jam by spoonfuls over batter; swirl with knife to marbleize.
BAKE 35 to 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Lift dessert from pan, using foil handles. Cut into 24 squares to serve.