Friday, September 17, 2010

Peanut Butter Swirl Brownies

So I was going full force into fall recipes and had some great ones lined up but then, just like that, I had a craving for something gooey and chocolatey and peanut butter fit in there somewhere. It was a toss up between this recipe and another dessert that goes in the slow cooker. Well, these turned out just plain delicious and they were really easy and quick. They are not layered like your typical pb brownie but they are swirled together which is fabulous. These are so good, in fact, that even though chocolate makes my newly pregnant self pretty sick, I have been eating them anyway. Its a sad confession, but true. If that doesn't convince you then nothing will. Oh and my family is loving them too!

What You Need: {For the batter}
8 tablespoons (1 stick) unsalted butter, cut into small pieces
6 ounces good-quality semisweet chocolate, coarsely chopped {I like to mix semi sweet and milk choco}
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract

{For the filling}
4 tablespoons unsalted butter, melted
1/2 cup confectioners’ sugar
3/4 cup smooth peanut butter
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract

Preheat oven to 325 degrees. Grease an 8 inch square or 8 x 11 baking dish.

Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking powder, and salt in a bowl.

Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.

Make filling: Stir together butter, confectioners’ sugar, peanut butter, salt, and vanilla in a bowl until smooth.

Pour one-third of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers.

Bake until a toothpick inserted into brownies comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Let cool completely before cutting into squares. Enjoy!

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