This is one recipe for Peanut Butter Swirl Brownies you will love… guaranteed! .. Why??? Well .. if you love chocolate and peanut butter.. and want a recipe you can use with a “from scratch recipe” or… drum roll please…. a boxed brownie mix…this recipe is for you!
The Brownie portion of the recipe is my Chewy Fudgy Brownie recipe... you can use your own recipe or a boxed brownie mix.
TIPS
I tried a number of things.. and they were just not what I would call blog worthy… I simply don’t post a recipe until I think it is perfect.
I tried the Barefoot Contessa recipe.. and while she has a killer brownie recipe.. I was not impressed with the peanut butter swirl. She simply swirls creamy peanut butter in her brownie.. I tried it.. it tasted flat… and didn’t mesh well with the brownie.
With all that said.. I know when you see I add powdered sugar to the peanut butter you will be tempted to cut the amount back or out altogether… just don’t… trust me… you won’t be sorry. It isn’t overly sweet and enhances the peanut butter flavor.
Don't substitute granulated sugar for the powdered sugar... it just doesn't work as well.
Now to adapting this recipe with your favorite brownie recipe.. from scratch or boxed… simply mix the peanut butter mixture and swirl it in.. you will need to adjust the baking time slightly. I can’t estimate the additional time on your recipe.. but about 10 minutes should do it for a 9 x 13 pan of brownies, it does for mine when I use a boxed mix.
The top doesn’t always bake smooth.. sometimes where the peanut butter is heaviest it will sink a bit… it really won’t matter… they are absolutely delicious and the slight uneven top won’t show once they are cut.
Speaking of cutting them.. they cut very easily.. just make sure they are completely cooled.
As for my brownie recipe, I used unsweetened chocolate... not powder... the chocolate comes in 1 oz. squares in a box of 8. You can find it in the baking aisle of the supermarket.
I line my pan with foil for easy removal (see my previous Tip of the Day about using foil to line your pan)... I use Reynolds Wrap Non-stick foil... it's the best. I still lightly sprayed the foil with cooking oil to be sure they would come out easy.
If using my brownie recipe for the brownie portion of the recipe... they are usually pretty wet when first baked… so I added an additional few minutes when baking them with the peanut butter swirl... again...be sure to cool them completely before lifting them out of the pan and cutting them.
I cut mine and put them on a serving plate… then covered them with plastic wrap. They are absolutely the best brownies the second day.
Want a decadent dessert?…. Try some vanilla ice cream with these.. maybe drizzle a little chocolate syrup for a fabulous brownie sundae.
Recipe: Peanut Butter Swirl Brownies
All you need:
For the Brownies:
(optional, or you can use your own recipe or boxed mix)
4 oz. unsweetened chocolate
2 Sticks (1 cup) butter, cut into 2 tablespoon chunks
2 ½ cups sugar
½ teaspoon salt
4 large eggs
1 teaspoon vanilla
1 ¼ cup flour
For the Peanut Butter Swirl:
1 cup smooth peanut butter
2/3 cup powdered sugar
4 tablespoons melted unsalted butter
2 teaspoons vanilla
All you have to do:
Preheat oven to 350 degrees F.
Line a 9 x 13 baking pan with non-stick foil. (I use Reynolds Wrap)
Lightly spray the foil with cooking spray.
Place the 4 ounces of unsweetened chocolate and the butter chunks in a medium bowl.
Cover the bowl with a piece of waxed paper.
Microwave on high for about 3-4 minutes, or until the butter and chocolate have melted. Stir at 1 minute intervals.
Let the chocolate mixture cool about ½ hour.
In a mixing bowl, beat the eggs until light and frothy, add the salt and the sugar.
Beat the mixture for about a minute.
Fold the chocolate mixture into the egg mixture. Stir in the vanilla. Stir in flour.
Spread the brownie mixture into the prepared pan.
In a medium bowl, combine the peanut butter, powdered sugar, melted butter and vanilla. Stir until smooth.
Drop small spoonfuls of the peanut butter mixture all over the top of the brownie mixture. Using a knife, gently swirl the peanut butter mixture through the brownie mixture.
Bake in a 350 degree oven for 40-43 minutes.
Cool completely before lifting the brownies out of the pan.
Store on a plate covered with plastic wrap.
No comments:
Post a Comment