Skip to content

Peanut Butter Swirl Brownies

February 4, 2010

I made Peanut Butter Swirl Brownies today as a thank you gift for one of my TA’s from last semester (it’s very belated). I found the recipe online from Paris Pastry (who always has delicious recipes!), though I had to go back through the archives.

This recipe is from Martha Stewart – Living

Peanut Butter Swirl Brownies

  • ½ cup (1 stick) unsalted butter, cut into small pieces
  • 2 ounces unsweetened chocolate, coarsely chopped
  • 4 ounces semisweet chocolate, coarsely chopped
  • 2/3 cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 4 tablespoons unsalted butter, melted
  • ½ cup confectioners’ sugar
  • ¾ cup smooth peanut butter (I used 1/2 a cup from Danielle’s recommendation)
  • ¼ teaspoon salt
  • ½ teaspoon pure vanilla extract (there was a slight kitchen mishap, ie my boyfriend misunderstood me and so there ended up being 1 and 1/2 tsps of vanilla extract in the peanut butter filling)

1. Preheat oven to 325 degrees. Butter an 8-inch square baking pan and line with parchment, allowing a 2-inch overhang. Butter lining (not overhang).

2. Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking powder, and salt in a bowl.

3. Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.

4. Make peanut butter filling: Stir together butter, confectioners’ sugar, peanut butter, salt, and vanilla in a bowl until smooth.
5.  Pour one-third of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers.
6. To swirl brownies, work quickly so that batter and filling don’t set. Use two large spoons to drop dollops of filling on the first layer of batter about one inch apart. Repeat with next layer of batter and remaining filling. Drag a butter knife back and forth through the layers with the tip touching the bottom of the pan.
7. 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. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares.

It was fun to melt the chocolate over the stove (I did this for the first time with the brownies I made the other day). There’s something satisfying about using real chocolate instead of just cocoa powder in a brownie recipe. It’s funny, I’ve mentioned a few times I don’t really like brownies but a lot of the recipes I’ve made are brownies! Maybe I’m being converted.  The batter was super easy to mix, I ended up putting in a third of the sugar for each egg and mixed each egg individually. My boyfriend made the peanut butter filling (thus the misunderstanding I think about the vanilla, I needed it for the brownie mix but he thought it needed to go into the peanut butter filling) and he was a little bit annoyed because our icing sugar was a bit lumpy so it wouldn’t get smooth. Eventually the filling got nice and velvety though!

Once the batter was done, we filled a rectangle pan (I have no square pans…) with the batter, dolloped on the peanut butter filling, more batter, more filling. Then I attempted a marble. I was a little worried because  I’ve had problems getting things to marble in the past, and in Danielle’s picture of the brownies there wasn’t a marbling (I then remembered she tried to feather it instead). It ended up working out though, and they had to be baked for a little bit longer than 45 minutes. It seemed like they weren’t done but then I realized (duh!) that the peanut butter was obviously liquid and wasn’t going to solidify until it cooled down.

Anyways, these are really good! I think the amount of peanut butter in them (1/2 cup) was the right amount to put in, anything else would have been over kill. They were really soft, and definitely moist which was nice because dried out brownies aren’t any good.

2 Comments leave one →
  1. February 6, 2010 5.23 am

    I’ve been longing to make this recipe again for a while now. I was thinking of completely omitting the peanut butter, cause the brownie recipe is fantastic on its own! Glad you liked them! Have a wonderful weekend!

    • February 6, 2010 9.20 am

      The recipe is great, and everyone really enjoyed them which is always good. Thanks for the great recipe 🙂 I agree though, the peanut butter is nice (I didn’t try to eat it warm out of the oven lol so I don’t know how it was then!) but the brownie is the best part, it’s so nice and moist and has just the right amount of chocolate intensity. I normally only like milk chocolate, but I made these with semisweet and unsweetened and it was just really good. 🙂

      PS: I really hope the chocolate and pear pudding win the poll! The first time it was up, I watched the video and it looked so amazing.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: