MisterSatan's boss loves anything peanut butter, and ever since he found out I can cook he's been blackmailing (er, gently urging) my husband into bringing him baked goods. So in the interest of being a good wife I made peanut butter swirl brownies last weekend. I slightly adapted a Martha Stewart recipe and they turned out fantastic.
For the batter:
1/2 cup unsalted butter
2 ounces bittersweet chocolate, chopped
4 ounces semisweet chocolate, chopped
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
3/4 cup sugar
3 eggs
2 teaspoons vanilla
For the filling:
1/4 cup unsalted butter, melted
1/2 cup powdered sugar
3/4 cup smooth peanut butter (I used the all natural stuff from Trader Joe's, but if I made these again I'd use the hydrogenated stuff for texture)
1/4 teaspoon coarse salt
1/2 teaspoon vanilla
Preheat oven to 325. Line a buttered 8 inch square baking pan with parchment, allowing a two inch overhang. Butter lining and set pan aside.
Make batter: Put butter and chocolates in a heatproof medium bowl over a pan of simmering water. Stir until melted and cool slightly.
Whisk together flour, baking powder, and salt in medium bowl, and set aside.
Whisk sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture and stir until well combined.
Make filling: Stir together butter, powdered sugar, peanut butter, salt, and vanilla in medium bowl.
Pour one third of batter into prepared pan; spread evenly. Drop dollops of peanut butter filling on top of batter, spacing about one inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops if remaining peanut butter mixture on top.
Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers.
Bake about 45 minutes. Cool on cooling rack and cut into squares.
I packaged them in a nice little Christmas box, and my husband gets to keep his job a little longer, but I can't believe I forgot to take a picture of the finished product.
For the batter:
1/2 cup unsalted butter
2 ounces bittersweet chocolate, chopped
4 ounces semisweet chocolate, chopped
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
3/4 cup sugar
3 eggs
2 teaspoons vanilla
For the filling:
1/4 cup unsalted butter, melted
1/2 cup powdered sugar
3/4 cup smooth peanut butter (I used the all natural stuff from Trader Joe's, but if I made these again I'd use the hydrogenated stuff for texture)
1/4 teaspoon coarse salt
1/2 teaspoon vanilla
Preheat oven to 325. Line a buttered 8 inch square baking pan with parchment, allowing a two inch overhang. Butter lining and set pan aside.
Make batter: Put butter and chocolates in a heatproof medium bowl over a pan of simmering water. Stir until melted and cool slightly.
Whisk together flour, baking powder, and salt in medium bowl, and set aside.
Whisk sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture and stir until well combined.
Make filling: Stir together butter, powdered sugar, peanut butter, salt, and vanilla in medium bowl.
Pour one third of batter into prepared pan; spread evenly. Drop dollops of peanut butter filling on top of batter, spacing about one inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops if remaining peanut butter mixture on top.
Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers.
Bake about 45 minutes. Cool on cooling rack and cut into squares.
I packaged them in a nice little Christmas box, and my husband gets to keep his job a little longer, but I can't believe I forgot to take a picture of the finished product.
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and that thing looks delicious, i will have to make it.