Monday, January 24, 2011

By the Batch - Peanut Butter Swirl Brownies

You may think I'm cheating by including a brownie recipe in a feature about cookies but I promise you that these Peanut Butter Swirl Brownies (and several others) are featured in the Dense & Cakey section of Martha Stewart's Cookies! Those of you without stand mixers will appreciate this recipe since all the mixing is done by hand.


According to Martha:
Dollops of peanut butter filling are spooned onto brownie batter; pulling a knife back and forth through both results in a marbleized look.

Ingredients:
FOR THE BATTER 8 tablespoons (1 stick) unsalted butter, cut into small pieces, plus more for pan
2 ounces good-quality unsweetened chocolate, coarsely chopped
4 ounces good-quality semisweet chocolate, coarsely chopped
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
FOR THE 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

Directions:
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).

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.

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

Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth.

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.

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.

According to Sarah:
These brownies are easy and delicious. The only real tip I have is to work quickly because the batter with the melted chocolate will firm up quickly. I thought I was moving at a good speed but there was no chance my batter was going to "drizzle" which meant I didn't get the cool marbling effect throughout the brownies. Despite this, I think they still present really nicely and the peanut butter filling is sweet enough that you don't need any icing. These will definitely be made in my house again.


P.S. Don't forget to enter my CSN Stores gift certificate giveaway; I'll be drawing a winner tomorrow!

1 comment:

  1. Yummy!! When do I get to try them?

    ReplyDelete