Peanut Butter-Swirl Brownies
Chocolate Batter:
- 8 Tbsp (1 stick) unsalted butter, cut into small pieces, plus more for pan
- 2 oz good-quality unsweetened chocolate, coarsely chopped
- 4 oz good-quality semisweet chocolate, coarsely chopped
- 2/3 Cup all-purpose flour
- 1/2 Tsp baking powder
- 1/4 Tsp salt
- 3/4 Cup granulated sugar
- 3 large eggs
- 2 Tsp pure vanilla extract
Peanut Butter Filling:
- 4 Tbsp unsalted butter, melted
- 1/2 Cup confectioners’ sugar
- 3/4 Cup smooth peanut butter
- 1/4 Tsp salt
- 1/2 Tsp pure vanilla extract
1. Preheat oven to 325 °. Butter an 8-inch square baking pan and line with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
2. For Chocolate 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. For 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 Tbsp 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 it through the layers three times lengthwise and three times crosswise.
6. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 40 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored in an airtight container at room temperature up to 3 days.
