Peanut Butter Brownies

Which kind of brownie-lover are you?  Is your favorite high and cakey?  Or skinny and fudgey?  Sicky-sweet?  Or rich with cocoa?  There are so many different kinds.  Personally, I like a bittersweet chocolate brownie.  I like them fudgey, but not undercooked.  I don’t like too much sweetness.  I adore the additions of sea salt and espresso alike.
This recipe takes my favorite plain-ole brownies and dresses them up with natural peanut butter.  I made them for a party recently and a friend commented that they reminded him of Thai food.  If you execute the swirling technique properly they look like a beautifully striped tiger.

Peanut Butter Brownies

5 tablespoons unsalted butter, chopped
6 ounces bittersweet chocolate, chopped
¾ cup sugar
2 eggs
1 teaspoon vanilla extract
½ teaspoon salt
1/3 cup flour
1/3 cup natural, dark roasted peanut butter

  • Preheat the oven to 325
  • Line an 8-inch square pan with foil and butter the foil
  • Set a medium-sized heatproof bowl over a saucepan of water on a medium-low heat
  • Put the butter in the bowl along with the chocolate and stir until they are melted- be careful to not overcook or to leave too long without stirring as the chocolate will scorch, then remove the bowl from the pan
  • Using a whisk stir the sugar into the chocolate mixture
  • Add the eggs, one at a time, whisking after each addition
  • Add the vanilla and whisk again
  • Stir in salt and flour
  • Using a rubber spatula, scrape the batter into the foil-lined pan and smooth to the edges
  • Dollop peanut butter by the teaspoonful over the top of the batter and use a butter knife to swirl
  • Bake for 30 minutes, then transfer the pan to a rack to cool completely
  • Once cooled, turn the loaf out onto a cutting board, peel off the foil, and flip over for cutting: you’ll get 16 even squares

If peanut butter’s not your thing, a dark berry jam would do nicely for swirling- raspberry or blackberry or bilberry.

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