Sandra would be proud....
A friend of mine decided we needed to have a "family" dinner this past week. We used to have them all the time in college, but then we got real jobs and stopped living in the same buildings. You would think it would not be that tough for us to do more of these dinner since I live a total of 1.5 miles away, but alas our busy schedules often complicate things. The new goal if for us to have a "family" dinner once a month rotating who hosts. As I am the baker of the group I know I needed to bring something. The host was making a vanilla cake which I did not want to overshadow so I decided I would go with a brownie. Now there are many, many brownie recipes out there and I have tried many of them. I have come to the realization that my favorite brownie is not actually a recipe I have tried of even one a friend has served, but it is Ghiradelli Double Chocolate Brownie Mix. When it comes to brownies I strongly believe these are the best so I use then in any brownie recipe I make. If you have your favorite recipe or mix I recommend you use it in this recipe.
Peanut Butter Swirl Brownies
adapted from Martha Stewart
Brownie Batter:
Your favorite brownie recipe or mix (I used Ghiradelli Double Chocolate Brownie Mix)
Peanut Butter Filling:
4 tablespoons unsalted butter, melted
1/2 cup confectioners’ sugar
3/4 cup smooth peanut butter
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
Make brownie batter according to recipe or mix directions.
Make filling: Stir together butter, confectioners’ sugar, peanut butter, salt, and vanilla in a bowl until smooth.
Pour one-third of brownie batter into prepared pan, and spread evenly with a rubber spatula. Place dollops of filling (about 1 tablespoon each) about 1 inch apart on top of batter. Drizzle remaining brownie batter on top, and gently spread to fill pan. Place dollops of remaining filling on top.
With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through layers. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes (the peanut butter may still be wet). Let cool slightly in pan, about 15minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.
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13 comments:
i work across the street from baked/wired in georgetown (the cities best cupcake). They also make an amazing peanut butter brownie, but i believe yours contained more moisture. that brings me to my next question, in your chocolate chip oreo cookies, how on earth do you make them so chewy? Egg whites? extra oil? mine never turn out that good
Thanks kiddo, now I will not fit into the gown that I have for the sisters wedding, just finished making these and they will be for dinner. Love you but stop, use sugar free or I will be 240 again.
My co-worker Alphonso would love these. He loves peanut butter. This is going to be a great recipe to make as a thank you for him and so easy,too!
~ingrid
Can you please do the recipe for the Oreo cookies...maybe using the orange oreos for a Halloween post?
Great, more baked goods that I just have to make. This whole checking out cooking blogs thing is really bad for my waistline. Heh, but my stomach is happier than ever. :)
Since the Oreo Chunk chocolate chip cookies have been mentioned twice (I served them to some friends this past week)I will let you know I plan to post them in October. Since I used the Halloween Oreos I want to hold out on posting the recipe, but if you need it before then let me know and I can email it to you. FFPDC, I believe the chewiness is result of the pudding I mix in the batter.
These look delicious! Thanks for the recipe.
You can never go wrong with brownies! These look wonderful.
Great recipe! My whole family would love these!
i made some similar to this earlier in the summer. peanut butter + nutella equal the most moist, delicious brownies you will ever eat! yours look great :)
Those can also be known as THE DEVIL!
I made these for coworkers and they were gone in about 5 minutes. Everyone LOVED them! Thanks for the recipe Risa!
I came across your recipe yesterday, and it's EXACTLY what I was looking for! Great job! The only recommendation I have for anybody else that uses the recipe is to be careful of the baking temp. The packaged brownie mix I used called for a 350-degree oven, and I hesitantly went w/the 325 degrees recommended here. I figured it was more important not to ruin the peanut butter or something, I don't know. =P Anyway, after 45 minutes, the brownies were not even close to cooked, so I jacked up the temp and let them go another 20 minutes. All's well that ends well, though, and they are FABULOUS. Thanks again. =)
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