These rich and decadent Peanut Butter–Swirled Brownies are great any time of the year! Pictured with Pineapple-Almond Thumbprint Cookies.
Peanut Butter–Swirled Brownies
Makes 32
Ingredients
- 1 (4-ounce) bar semisweet chocolate, melted according to package directions
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 3 large eggs
- ¾ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup creamy peanut butter
Instructions
- Preheat oven to 350°. Lightly spray an 8-inch square baking pan with cooking spray. Line pan with 2 parchment paper sheets, letting excess extend over sides of pan. Lightly spray parchment paper with cooking spray.
- In a medium bowl, stir together melted chocolate, melted butter, and vanilla extract until combined. Add sugar, stirring to incorporate. Add eggs, one at a time, stirring well.
- In a small bowl, whisk together flour, cocoa powder, and salt. Add flour mixture to chocolate mixture, stirring until incorporated.
- Spread batter into prepared pan, creating a level surface. Drop dollops of peanut butter evenly spaced onto batter. Using the tip of a sharp knife, swirl peanut butter into batter.
- Bake until a wooden pick inserted in center comes out with very little batter on it, approximately 25 minutes. Let cool completely on a wire rack.
- Using excess parchment as handles, remove brownie from pan, and place on a cutting surface. Using a long sharp knife and pressing straight down for clean cuts, cut 32 squares. Store in an airtight container at room temperature for up to 3 days, separating layers with wax paper.
Notes
Make-Ahead Tip: Brownie can be made several weeks in advance, placed in an airtight container, and frozen. For best appearance, cut brownie into squares while frozen. Let thaw in an airtight container at room temperature before serving.
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