Oh sweet brownies with peanut butter swirl come to momma. I don't know why I hadn't made these years ago. The pan lasted less then 24 hours in our house and that's with hiding the pan! These where nice and fudgy with a wonderful chocolate flavor.
I have been thinking of this mix of brownies and peanut butter since super bowl. Amanda the youth Pastor Andrews wife had brought a creation similar to these to the super bowl party, I kept meaning to ask her for the recipe but finally decided to just concoct my own version. Did I mention we have the most amazing youth pastor? Amanda and Andrew do amazing things with the kids! They are taking 20 some kids on a Missions trip to The Dream Center in L.A.! Pretty impressive if you ask me!
OK, NOW GO MAKE THESE! For my sanity and yours!
P.S. If you haven't done so already make sure to stop by and enter to win 12" Lodge Logic Cast Iron Skillet Pre-Seasoned Giveaway !
In a double boiler or a medium/large size heat safe bowl over a pot of boiling water (be careful not to burn yourself the bowl is HOT), melt chocolate with butter over medium heat. Once melted set aside for 15 minutes to cool.
This recipe should be mixed by hand not in a mixer!
In a small bowl mix peanut butter, vanilla and powdered sugar.
Add eggs, vanilla and brown sugar to a medium/small bowl.
Mix until combined, DO NOT BEAT!
Add cocoa, sea salt and baking powder to the melted chocolate/butter mixture.
Pour the egg mixture into the chocolate mixture and stir gently, DO NOT BEAT OR INCORPORATE AIR!
Add flour and stir gently until combined.
It's not a very good picture but it will look like this..
Grease a 8x11 pan.
Dust with cocoa powder.
Add half of the brownie mixture.
Dollop half the peanut butter mixture randomly over the top using a small cookie scoop or tablespoon.
Cover with the remaining half of the brownie mixture and spread to cover peanut butter.
Repeat dolloping peanut butter mixture over the top. Then use a knife (butter works great) and draw S shapes back and forth across the width of the pan to distribute the peanut butter.
Now use the knife and draw S shapes the length of the pan. Tap the pan once or twice lightly to level.
Bake in a preheated 350 degree oven for 35-40 minutes. The middle should still be slightly loose when pan is moved. Let cool completely or brownies will be a little crumbly if warm.
Makes: 12 servings
Preparation Time: 20 minutes
Bake Time: 35-40 minutes
FOR THE BROWNIES
- 1 cup Butter Plus More For Pan
- 8 ounces Semi-Sweet Chocolate
- 3 whole Eggs, Stirred To Break Yolks (Not Beaten)
- 1 cup Brown Sugar
- 1 tablespoon Vanilla
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Sea Salt
- 1/4 cup Cocoa Powder Plus More For Pan
- 2/3 cup Whole Wheat Pastry Flour Or All-Purpose
- 3/4 cup Peanut Butter ( I like one with just peanuts and salt but use what you like.)
- 2 tablespoons Powdered Sugar
- 1/2 teaspoon Vanilla
Everything needs to be mixed by hand please do not use a mixer.
Preheat oven to 350 degrees. Grease a 8"x11" pan with butter, then dust with cocoa. Set aside.
In a double boiler or a medium-large bowl over a pot of boiling water add butter and chocolate.
Stir until melted over medium heat.Remove mixture from heat and set aside to cool.
Now mix all ingredients for peanut butter swirl in a small bowl until fully incorporated and set aside.
Mix eggs, brown sugar, and vanilla in a medium/small bowl. Set aside.
Now return to the melted chocolate bowl and add baking powder, sea salt and cocoa. Mix until fully combined.
Pour the egg/sugar mixture into the chocolate mixture and stir being careful not to incorporate air. Add all of the flour to the chocolate mixture and stir just until incorporated.
Take half of the brownie mixture and spread in the prepared pan. Dollop half of the peanut butter mixture randomly over the top of the brownie mixture using a small cookie scoop or tablespoon. Cover with remaining brownie mixture. Now repeat dolloping with peanut butter mixture.
With a knife make large S shapes like a snake going width of the pan. Now repeat long S shapes going the length of the pan. Tap pan lightly once or twice to level.
Bake for 35-40 minutes. Brownies will still be slightly jiggly in the middle. Let cool completely or brownies will be a little crumbly if warm.