You can never have too many brownie recipes on a food blog, right? Well here is my latest one, Peanut Butter Swirl Brownies. I’m crazy about brownies, and as a rule I’ll never turn one down. This brownie recipe was a request by my oldest daughter Samantha, who’s turning thirteen. This is the dessert she wanted for the party with her friends.
The Peanut Butter Swirl Brownies are a regular batch of brownies with a middle layer of sweetened peanut putter that I cooked with butter, vanilla, and powdered sugar. Then I placed a second layer of this sweetened peanut butter on top of the brownies and swirled it around with a butter knife. These brownies come out a little cake-like than my regular brownie recipe, which is good. I like variety.
I’ve baked a lot of brownies in my life and tried many different recipes. But this one was a little different. The brownie batter uses two different kinds of chocolate, semisweet and unsweetened chocolate. The person who’s recipe this is has a lot of credibility in the kitchen, so who am I to question it? Actually, she’s got prison cred too.
I got started baking these brownies the day before Samantha’s birthday party. I began by preparing an eight-by-eight inch pan with parchment paper, with enough paper to have an overhang. This is a trick I use for all of the bar desserts I make. When they’re done baking I can pull the dessert out of the pan with the overhang, and it’s really easy to cut into pieces. I sprayed the parchment paper with cooking spray and set the pan aside.
I used a double boiler to melt a stick of butter with both the semisweet and the unsweetened chocolate. The chocolate was chopped up into small pieces so it would melt together easier. Once everything was melted I set it aside to slightly cool.
I whisked the sugar into the melted chocolate then added a few eggs and vanilla. Next I whisked the flour, baking powder, and salt in a medium size mixing bowl. then I stirred it into the melted chocolate. Now that my brownie batter was finished I put the peanut butter filing together.
In a medium saucepan I mixed melted butter with powdered sugar, peanut butter, salt, and vanilla. I had to stir these ingredients together for a couple minutes until it was completely smooth. Then I took a taste of the peanut butter filling when I was done and it tasted incredible. The creamiest, sweetest peanut butter I’ve ever tasted.
I poured a third of the brownie batter in the prepared pan, and spread it out with a spatula. Then I dropped tablespoons of the peanut butter mixture right on top of the brownie batter. I covered that with the rest of the brownie batter that I drizzled on top. Finally I dropped tablespoons of the remaining peanut butter mixture on top of the brownie batter. When I was done I used a butter knife to make a zigzag pattern in the brownie batter, making sure to drag the knife through all the way to the bottom of the pan.
I baked the brownies for about forty-five minutes, until a toothpick inserted in the center came out clean. Then I let them cool completely before I cut them.
So you’ve already made some delicious recipes from my website or you’re going to make them soon. Are you going to bring them to work or a party? Because I know you want to show off the food you made. Either way you’re going to need something to bring it in right?
I recommend, the Pampered Chef Chillzanne Rectangle Server. I’ve had one for years and I always use it for bringing food like this to parties or work. It comes with an insert and removable dividers. The insert will keep your food cold if you store it in the freezer beforehand. A nice thing about the insert is that one side is flat and the other side has cut outs specifically made for deviled eggs.
Adapted from Martha Stewart