Throughout the blogosphere a lot of food bloggers include either “peanut butter lover” or “chocolate addict” or something like it in their bios. You never see “marshmallow mavin” or “carrot crazy.”
Just a love for one of these foods that is so strong that people, myself included, actually use it to describe themselves. I mean there it is, right up front in the first 25 words: Mother, wife, peanut butter nut. Fascinating.
Now since the 70’s Reese’s has been educating us that these are ” two great tastes that taste great together.” Ah, they are so wise. One bite and I think you’ll agree.
Elle Kirschenbaum
Yields 12
Adapted from Ina Garten’s Outrageous Brownies Adapted from Martha Stewart’s Peanut-Butter Swirl Brownies Inspired by Laura’s Sweet Spot’s Peanut Butter Swirl Brownies
45 minPrep Time
35 minCook Time
1 hr, 20 Total Time
Save RecipeIngredients
6 tablespoons unsalted butter, melted
3/4 cup confectioners' sugar
1 cup + 2 tablespoons smooth peanut butter
1/4 teaspoon salt
3/4 teaspoon pure vanilla extract
8 ounces (2 sticks) unsalted butter, cut into pieces
6 ounces semisweet chocolate chopped or chocolate chips (1 cup)
5 ounces unsweetened chocolate, chopped
3 large eggs
1 tablespoon vanilla extract
1/2 cup sugar
3/4 cup dark brown sugar
2 teaspoons baking powder
1/2 cup flour mix A or B
1/2 teaspoon salt
Instructions
- Position the rack in the middle of the oven and preheat the oven to 325 degrees.
- Grease a 9 x 12 pan and line it with 2 sheets of parchment or foil in a crisscross pattern. Make sure the parchment overhangs the edges of the pan so you can easily lift out the brownies when they are done. Grease the parchment.
- In a medium heatproof or microwave-safe mixing bowl, melt the butter. Add the remaining ingredients and mix together until smooth. Set aside.
- In another medium bowl, whisk together the flour mix, baking powder, and salt. Set aside.
- Melt together the butter, semi-sweet chocolate and the unsweetened chocolate in either a medium bowl set over simmering water or in the microwave. Set aside to cool slightly. Tip: Click to learn how to melt chocolate.
- In a large bowl, whisk together the eggs, vanilla, and sugars. Whisk until thoroughly combined and there are no lumps of sugar.
- Add the warm chocolate mixture into the egg mixture. Whisk until thoroughly combined.
- Add the flour mixture and whisk robustly for at least one minute. Tip: This vigorous whisking helps combine the gluten-free flours into the batter. It’s what makes the brownies nice and fudgey.
- Pour one-third of the brownie batter into the prepared pan and spread it evenly with a rubber spatula. Cover the batter with drops of peanut butter mixture (about 1 tablespoon each) spaced about 1 inch apart.
- Drizzle the remaining brownie batter on top, and gently spread it to fill the pan. Drop dollops of the remaining peanut butter mixture on top. Take a butter knife and gently run it lengthwise and crosswise through the layers to make the swirl.
- Bake for 35 minutes. Do not overbake! They are done when there is a slight crust on the top but your finger still makes an impression. Cool thoroughly on a rack, refrigerate, and cut into 12 pieces.
- Use flour mix C instead of flour mix A or B.
- Use sunbutter instead of peanut butter.
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