My sister with the same name and I are so much alike that we often go on binges with the same flavors, which is why there has been a lot happening in the chocolate peanut butter world of late. We are trying to crave other things and bake them for you, but this was a recipe that showed up on the back of my Bob’s Red Mill flour and I could not deny it access to my mouth. They are a very chocolatey brownie with awesome texture and the perfect crispy top and edges that all brownie kids want. Plus, how pretty is that swirl action?!
For brownie bars:
1 cup semisweet chocolate chips or chopped chocolate (these would be awesome with a dark chocolate or milk chocolate as well)
8 tablespoons butter (1 stick) cut into quarters
3 tablespoons cocoa powder
1 1/4 cups sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup all purpose flour
For peanut butter swirl:
3 tablespoons butter melted
1/2 cup peanut butter
1/3 cup powdered sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
- Heat oven to 350. Line an 8 inch baking pan with parchment criss-crossing and leave the edges hanging over the sides. Spray with cooking spray.
- In a pyrex or other heatproof bowl microwave the chocolate and butter, 30 seconds at a time stirring and repeating between until smooth and melted. Whisk in the cocoa powder until all smooth and set aside.
- For peanut butter swirl combine melted butter, peanut butter, powdered sugar, salt and vanilla in a bowl and stir until smooth. Set aside.
- In a large bowl, whisk the sugar, salt, vanilla, and eggs until combined. Whisk melted chocolate mixture into egg mixture. Stir in the flour until just combined. Do not overmix. Pour mixture into prepared pan. Drop dollops of peanut butter mixture on top of brownie batter and use a butter knife to swirl in the peanut butter.
- Bake 35-40 minutes or until a toothpick inserted in the middle comes out mostly clean. Cool on a wire rack as long as you can resist before serving. Pull from pan using parchment liner.
Recipe from Bob’s Red Mill 2016