29 minutes ago
Thursday, April 20, 2017
As if you needed another brownie recipe.
This one is a good one, and they're pretty too.
Smitten Kitchen's recipe for Peanut Butter Swirl Brownies is my new favorite brownie.
It's fairly simple, here's how:
PEANUT BUTTER BATTER:
3/4 cup smooth peanut butter
2/3 cup granulated sugar
1 large egg
1/4 teaspoon vanilla extra
A few pinches of flaky or coarse sea salt
3 ounces unsweetened chocolate, roughly chopped
1/2 cup (4 ounces) unsalted butter, plus extra for pan
1 1/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon flaky or heaped 1/4 teaspoon of coarse sea salt
2/3 cup all-purpose flour
Heat oven: To 350°F (175°C).
Line an 8-inch square baking pan with parchment and coat the bottom and sides with nonstick cooking spray or butter.
Make peanut butter batter: Whisk all ingredients in a bowl until smooth. I thought about not adding in the sugar, but it needed it, trust the recipe.
Make brownie batter: In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible silicone spatula.
Assemble brownies: Spread a thin layer of brownie batter (about 1/3 of total batter, but no need to be exact) in the bottom of prepared baking pan. Dollop peanut butter batter all over in big spoonfuls. Dollop remaining brownie batter in pan between the peanut butter dollops. Use a butter knife to swirl the batters together. Sprinkle with sea salt.
Bake: For 30 to 35 minutes. Let cool in the pan for easier cutting.