Saturday, January 30, 2010

Peanut butter swirl brownies

How good does that sound? Well, I'm just gonna tell you we ate it paired with fantastic vanilla ice cream with crunchy clusters...




I intensely searched the net to find a good recipe for this. Most of the ones I found, complained about how the brownies came out dry on the peanut butter swirl part. Mostly, because the swirl was plain peanut butter, nothing added. So when baked, it just dries out.  Finally Good Housekeeping had an answer for me! Adding egg to the peanut butter swirl! The egg moistens the peanut butter and the swirl comes out with pretty much the same texture as the brownie.

WARNING! this is not a low calorie recipe, believe me, you don't want to make these if you're on a diet.

For the brownie

1 cup butter
1 cup dark brown sugar
4 eggs
2 teaspoons vanilla extract
1 cup all purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt

For the peanut butter swirl

1 cup creamy peanut butter
1/3 cup sugar
4 tablespoon butter
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 large egg

Preheat oven to 350 F

Melt butter and cool down. Add sugar and vanilla, mix well and incorporate the eggs one at a time. In a separate bowl mix flour and cocoa powder until the mixture is homogeneous. Add the dry mixture to the wet mixture once third at a time.

Prepare the peanut butter swirl by mixing all the ingredients until well combined.

By tablespoons, add the brownie mixture and the peanut butter mixture in a greased pan. Bake for 45 min or until a toothpick comes out with moist crumbs.

2 comments:

Stephie said...

Reese's in baked form. I'm already salivating. Is there any left? ARE THERE EVEN ANY CRUMBS LEFT?

Adriana said...

none left, but next time you visit i'll make you some, promise

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