Peanut Butter Swirl Brownies

I'm in search of the perfect brownie recipe, and since my husband and I were invited over our friends house last weekend I decided this was the perfect opportunity to try one of these brownie recipes I've been pinning. I've learned that while box mix brownies are really easy, brownies from scratch are just as easy (as long as you have all the ingredients).  

The recipe for this post can be found here https://vintagekitchennotes.com/fudgy-peanut-butter-brownies/?utm_source=pinterest&utm_medium=social&utm_campaign=social-pug or on my Pinterest board labeled Brownies.

As always I grabbed my ingredients.  When I went to grab the brown sugar I realized I only had light and this recipe called for dark.  After a small meltdown in the grocery store (they didn't have dark either) and a quick Google search I learned that dark brown sugar has more molasses in it and you can substitute the two when in a pinch.

I started following the recipe, I opted to use the microwave to melt my chocolate and butter, instead of using a bowl over a boiling pan.  I have actually never melted chocolate that way.  If you have please let me know if you think it comes out any different. I will say I had an odd satisfaction seeing my chocolate and butter melt so smoothly.

I mixed in all the ingredients for the brownie base and poured it into my pan.  I then made the peanut butter portion, which required very few ingredients.  I thought it would be more like a cookie, but it was a peanut butter brownie mix. If you make this I would recommend adding more cream to make it more smooth and not dry. I then scooped spoonfuls of the peanut butter mix on top of the brownie mix. Be sure not the over mix the two when swirling the peanut butter mix in. Then in the oven they went.  By the way this pan is awesome to get your brownies cut in equal sizes, but washing it can be a pain (I still wash all my dishes by hand).  

I let them finish cooling and then got them ready for our get together.

What did I learn from these brownies??? These are not going to become my go to recipe they were good but missing something and the peanut butter mix was a bit dry.  Don't get me wrong they were still really good, but I'm hoping to find that recipe that when someone hears I'm coming over they think "I really hope she brings those brownies they are amazing".  I found it odd that they did not add salt and the butter was unsalted. 

Here is a copy of the recipe:

Ingredients

For the brownie base:

·         3/4 cup (130g or 4.5oz) semi-sweet chocolate, coarsely chopped

·         3/4 cup (170g) unsalted butter

·         3/4 cup (150g) granulated sugar

·         3/4 cup (150g) dark brown sugar

·         3 eggs, at room tº

·         2 teaspoons vanilla extract

·         Drops of almond extract

·         1 cup (140g) all-purpose flour

·         1 1/2 tablespoons unsweetened cocoa powder

For the peanut butter swirl:

·         2/3 cup  peanut butter

·         5 tablespoons (40g) powdered sugar

·         ½ teaspoon  vanilla (optional) 

·         2 or 3 tablespoons cream (double, whipping or heavy)

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Instructions

For the brownie base:

1.     Preheat the oven to 350ºF / 180ºC.

2.     Line a 9-inch square pan with parchment paper and spray the sides that aren’t lined.

3.     Melt the chocolate and butter together in a large glass bowl. I do it in the microwave oven, stirring every 10 seconds, until the chocolate is smooth. You can also do it over a pot of boiling water, careful the bottom doesn’t touch the water, stirring until it's melted.

4.     Mix both sugars into the chocolate.

5.     Add the eggs, vanilla, almond extract if using and cocoa. Mix until well combined.

6.     Add the flour in 2 parts and mix carefully, but don't overmix.

7.     Spread the batter into the prepared pan.

For the peanut butter swirl:

1.     In a medium bowl, mix together peanut butter, powdered sugar, vanilla and cream. Make sure no lumps remain.

2.     Drop spoonfuls on top of the brownie base, then swirl lightly with a knife, making sure you leave whole chunks of peanut butter mix intact. Otherwise it all blends together and it’s not the same effect.

3.     Bake for about 30 minutes, until a tester comes out with fudgy remains and the top looks dry. It's important not to overbake them.

4.     Let cool on a wire rack completely.

5.     I find that they are better the next day. I keep them wrapped in plastic.

6.     They can be frozen, well wrapped.

Let me know if you like your brownies plain or with walnuts or mint? Until next time...