PEANUT BUTTER SWIRL BROWNIES

Incredibly gooey and delicious, this brownie recipe has a peanut butter swirl that takes these little morsels up a million notches! They keep for days and can be frozen! And I added a variation with almond butter and cocoa nibs.

The blend of peanut butter and chocolate never stops to astound me for how heavenly it is.I took them to the workplace and kid, were they a hit! Individuals raved about them and at one point I had a shadow pursuing me around the workplace requesting a reprise, not the formula mind you, simply one more group ‘at whatever point you want to prepare them once more’.

What’s more, they are as simple to make as they look. No requirement for extravagant gear or muddled strategies. Only two straightforward combinations heated together until gooey.

Top tips

• Peanut butter: I generally make them with business peanut butter, the customary kind, however they take care of job with normal peanut butter moreover.
• Twirl: when marbling or whirling the peanut butter combination do so daintily. We need two unmistakable hitters to show up.
• Dish size: it’s vital to guarantee a fudgy and gooey brownie that prepares well.
• Preparing: brownies, as I would see it, ought to be marginally underbaked to guarantee that delicate and gooey nibble we as a whole love. That implies the middle should in any case shake when they are taken out from the stove.
• Keeping: I recommend eating brownies the following day that they are heated. The flavor is more profound and the surface has the opportunity to settle. These can be frozen, all around wrapped, for a month at any rate.

Incredibly gooey and delicious, this recipe for Peanut Butter Swirl Brownies takes these little morsels up a million notches! They keep for days and can be frozen!

INGREDIENTS

For the brownie base:

• ¾ cup (130g or 4.5oz) semi-sweet chocolate, coarsely chopped
• ¾ cup (170g) unsalted butter
• ¾ cup (150g) granulated sugar
• ¾ cup (150g) dark brown sugar
• 3 eggs, at room temperature
• 2 teaspoons vanilla extract
• Drops of almond extract
• 1 cup (140g) all-purpose flour
• 1 ½ tablespoons unsweetened cocoa powder

For the peanut butter swirl:

• ⅔ cup  peanut butter
• 5 tablespoons (40g) powdered sugar
• ½ teaspoon  vanilla (optional) 
• 2 or 3 tablespoons cream (double, whipping or heavy).

INSTRUCTIONS

For the brownie base:

1. Preheat the oven to 350ºF / 180ºC.
2. Line a 9-inch square pan with parchment paper and spray the sides that aren’t lined.
3. Melt the chocolate and butter together in a large glass bowl. I do it in the microwave oven, stirring every 10 seconds, until the chocolate is smooth. You can also do it over a pot of boiling water, careful the bottom doesn’t touch the water, stirring until it’s melted.
4. Mix both sugars into the chocolate.
5. Add the eggs, vanilla, almond extract if using, and cocoa. Mix until well combined.
6. Add the flour in 2 parts and mix carefully, but don’t overmix.
7. Spread the batter into the prepared pan.

For the peanut butter swirl:

1. In a medium bowl, mix together peanut butter, powdered sugar, vanilla and cream. Make sure no lumps remain.
2. Drop spoonfuls on top of the brownie base, then swirl lightly with a knife, making sure you leave whole chunks of peanut butter mix intact. Otherwise it all blends together and it’s not the same effect.
3. Bake for about 30 minutes, until a tester comes out with fudgy remains and the top looks dry. It’s important not to overbake them.
4. Let cool on a wire rack completely.
5. I find that they are better the next day. I keep them wrapped in plastic.
6. They can be frozen, well wrapped.

NOTE

• Peanut butter: I always make them with commercial peanut butter, the traditional type, but they do work with natural peanut butter also.
• Swirl: when marbling or swirling the peanut butter mixture do so lightly. We want two distinctive batters to appear.
• Pan size: it’s very important to ensure a fudgy and gooey brownie that bakes well.
• Lining the pan: I strongly recommend you only use a strip of parchment paper wide as the pan. It will only cover the bottom and two of the sides. If you line the whole with a square of paper and end up folding it in the corners, chances are the brownie will stuck in the corners because it is very fudgy.
• Baking: brownies, in my opinion, should be slightly underbaked to ensure that soft and gooey bite we all love. That means the center should still jiggle when they are removed from the oven.
• Keeping: I suggest eating brownies the next day that they are baked. The flavor is deeper and the texture has time to settle. These can be frozen, well wrapped, for a month at least.

Almond butter brownies variation:

• Almond butter for the peanut butter, same amount. Cocoa nibs for the cocoa powder: I finely grind 2 tablespoons of cocoa nibs and substitute it for the cocoa powder. Coconut sugar: I use it instead of the brown sugar. The rest of the recipe remains the same.