Peanut Butter Swirl Brownies

Thumb_sfs_brownie_pb_cc_319137

(from Bethany’s recipe box)

Makes 16 brownies

These brownies are moist and packed with chocolate flavor, but they won’t crumble when you cut them. In fact, they hold up well enough to pack in a child’s lunchbox or bring to a picnic or bake sale. They’re pretty good at home, too, with a tall glass of milk. Use either creamy or chunky peanut butter, but avoid old-fashioned brands with oil on top. To gild the lily, cover these brownies with chocolate frosting (see optional recipe below).

WHY THIS RECIPE WORKS:
This peanut butter swirl brownie recipe is a novel—and delicious—new variation on the plain chocolate brownie. Adding baking powder to this peanut butter swirl brownie recipe lent them slightly cakey, very sturdy texture that didn’t crumble when sliced; unsweetened chocolate added the richest chocolate flavor. Swirl peanut butter into the batter just before sliding the pan into the oven. Finally, ensuring that a toothpick inserted in the middle of the pan of brownies came out with some moist batter or crumbs attached indicated the brownies were baked perfectly; around the edges the toothpick should come out clean. We found that topping the peanut butter swirl brownies with chocolate frosting added an extra layer of decadence for special occasions.

Source: Cook's Country February/March 2005

Categories: Desserts

Ingredients

  • 3 ounces unsweetened chocolate, chopped
  • 8 tablespoons unsalted butter (1 stick) , cut into chunks
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon table salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/3 cup peanut butter, at room temperature
  • FOR THE FROSTING (OPTIONAL)
  • 4 ounces semisweet or bittersweet chocolate, chopped
  • 1 tablespoon vegetable oil

Directions

  1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch baking dish with foil and coat foil with cooking spray.

  2. Melt chocolate and butter in small bowl in microwave or in heatproof bowl set over pan of simmering water, stirring occasionally to combine. Cool mixture for several minutes.

  3. Whisk sugar, baking powder, salt, eggs, and vanilla together in medium bowl until combined, about 15 seconds. Whisk in chocolate mixture until smooth. Stir in flour until no streaks of flour remain. Scrape batter evenly into prepared pan. Drop peanut butter in 10 small dollops over batter. Without touching foil lining, run paring knife through batter to create swirls.

  4. Bake until toothpick inserted halfway between edge and center of pan comes out clean, 22 to 27 minutes. Cool brownies on wire rack for 1 hour.

  5. Using foil, lift brownies from pan to cutting board. Slide foil out from under brownies and cut brownies into 2-inch squares. (Brownies can be stored in airtight container for several days.)

  6. For the frosting (optional): Heat chocolate and oil in microwave or in bowl set over pan of simmering water, stirring occasionally until chocolate has melted and mixture is smooth. Cool until barely warm, about 5 minutes. Pour chocolate mixture over brownies and spread evenly with spatula. Continue cooling brownies until glaze sets, 1 to 2 hours. Cut brownies as directed.

Email to a friend | Print this recipe | Back