Desserts

Peanut Butter Swirl Brownies

Makes 16 brownies

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Peanut Butter Swirl Brownies

Makes 16 brownies

Fudgy and rich, these brownies are just the thing when you need a quick chocolate fix.

Nutritional information per brownie: Calories 317 (57% from fat)
carb. 32g
pro. 5g
fat 21g
sat. fat 11g
chol. 61mg sod. 107mg
calc. 17mg
fiber 2g
  1. Peanut Butter Swirl Brownies-1
  1. Peanut Butter Swirl Brownies-1

Ingredients

  • Nonstick cooking spray
  • 1½ sticks (¾ cup) unsalted butter, cubed
  • 4 ounces unsweetened chocolate, chopped
  • 4 ounces bittersweet chocolate, chopped
  • 2 tablespoons cocoa powder
  • 2 teaspoons espresso powder
  • 3 large eggs
  • ½ cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • ½ cup unbleached, all-purpose flour
  • ¾ teaspoon kosher salt
  • ½ cup peanut butter
  • ¼ cup confectioners' sugar
  • 2 tablespoons unsalted butter, melted and cooled
  • Pinch kosher salt

Preparation

  1. Lightly coat a 9-inch square baking pan with nonstick cooking spray and line with parchment paper. Reserve.
  2. Put the butter and both chocolates into a heatproof bowl and place over a pot of simmering water. Once the butter/chocolate mixture is almost completely melted, stir in cocoa powder and espresso powder. Set aside to cool to room temperature.
  3. Using a hand mixer, beat the eggs to break them up, then gradually add the sugar. Mix until light and thickened, about 1 to 2 minutes. Add vanilla extract and beat until well combined.
  4. Stir the flour and salt into the chocolate mixture until just incorporated. Fold the chocolate mixture into the egg mixture until the batter is no longer streaky; reserve.
  5. Prepare the peanut butter swirl by combining the peanut butter, confectioners’ sugar and melted butter and stirring until combined.
  6. Pour the batter into prepared pan. Dollop the peanut butter mixture on top and, using a fork or knife, decoratively swirl into the batter. Transfer pan to oven.
  7. Set oven to Bake at 350ºF for 20 minutes, or until edges are just dry. Cool completely and chill in the refrigerator overnight before cutting and serving.