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Peanut Butter Swirl Brownies

Yes, brownies two posts in a row. In my defense, I was in one of those got-to-be-there-in-2-hours-with-dessert-and-haven’t-even-showered moments. I grabbed my relatively new cookbook, BH&G New Baking Book. On the adjacent page was the recipe I bring to you now. Well, sort of. I couldn’t find a 9″x9″ pan, so I increased all the ingredients by 50% and used a 9″x13″ pan.

Okay, this one is pretty simple. Heat 3/4 cup of butter in medium saucepan until the butter has melted. Remove from the heat and stir in 1 & 1/2 cups of sugar and 3 eggs. The recipe asks that you lightly beat this mixture with a wooden spoon until combined. Then, stir in 1 & 1/2 cups of AP flour. After this is mixed, remove about 1 cup of the batter and set aside to use for the peanut butter layer.

Add to the remaining batter 3 ounce of melted unsweetened chocolate. Once this is mixed, spread into a greased/sprayed 9″x13″ pan.

To the cup of batter set aside earlier, add about 1/2 cup of chunky peanut butter. Dot this mixture on top of the chocolate layer. Swirl the batter with a knife. Sprinkle the top with semi-sweet chocolate chips. Alternately, you could sprinkle chopped peanuts on top.

Bake at 350 degrees for 20-25 minutes. Mine were done in about 18.

These brownies were a hit. They were a bit dry. I think they would have benefited from some extra moisture somewhere. The taste was really good, though.

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