Ian requested this one and also happens to be one of my favorites….Peanut Butter Swirl Brownies. They are a thick, fudge brownie from “Fine Cooking” and a peanut butter filling from “Martha Stewart”.
Ingredients
Brownies:
1 cup unsalted butter
2/3 cup (3 ounces) flour
2 cups sugar
4 eggs, room temp
1/2 tsp vanilla
3/4 cup (2 1/2 ounces) unsweetened natural cocoa powder
1/2 tsp baking powder
1/2 tsp salt
Peanut Butter filling:
4 Tbl unsalted butter, melted
1/2 cup confectioner’s sugar
3/4 cup peanut butter
1/4 tsp kosher salt
1/2 tsp vanilla
Directions
Preheat oven to 350 degrees. Line a 9-inch square pan with foil and then butter and flour.
Make brownie batter:
Melt butter in medium saucepan. Remove from heat and whisk in sugar followed by all of the eggs and the vanilla.
Stir in flour, cocoa, baking powder and salt until batter is smooth, about 1 minute.
Make filling:
Stir together all ingredients until smooth.
Pour one-third of batter into prepared pan. Use about half the filling to drop spoonfuls (about 1 tablespoon each) on top of batter about an inch apart. Top with remaining brownie batter and gentle spread to fill pan. Drop remaining peanut butter filling on top in the same way. Gently swirl peanut butter filling into batter with a butter knife, running knife lengthwise and crosswise through layers.
Bake about 35-40 minutes until toothpick inserted in center comes out with moist crumbs.
