PEANUT BUTTER SWIRL BROWNIES
Peanut butter and chocolate are always a delicious duo, but they're extra-special paired in this tempting treat. Even with a sizable collection of brownie recipes, I reach for this one quite often. The marbled look attracts curious tasters...the flavor brings them back for seconds. - Linda Craig, Hay River, Northwest Territories
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars. Add eggs and milk; mix well. Combine the flour, baking powder and salt; add to creamed mixture and mix well., Divide batter in half. To one portion, add peanut butter and peanut butter chips; mix well. To the other portion, add the cocoa and chocolate chips; mix well. , In a greased 9-in. square baking pan, spoon chocolate batter in eight mounds in a checkerboard pattern. Spoon seven mounds of peanut butter batter between the chocolate batter. Cut through batters with a knife to swirl. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 94 calories, Fat 5g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 65mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT BUTTER SWIRL BOXED BROWNIES RECIPE BY TASTY
Here's what you need: brownie, peanut butter
Provided by Alix Traeger
Categories Desserts
Yield 9 servings
Number Of Ingredients 2
Steps:
- Swirl peanut butter into brownie batter and bake according to package.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 349 calories, Carbohydrate 45 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, Sugar 31 grams
PEANUT SWIRL BROWNIES
Make a batch of Ina Garten's Peanut Swirl Brownies for Food Network.
Provided by Ina Garten
Categories dessert
Time 42m
Yield 20 large brownies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
- Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
- In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
- Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.
PEANUT-BUTTER SWIRL BROWNIES
Dollops of peanut butter filling are spooned onto brownie batter; pulling a knife back and forth through both results in a marbleized look.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 9 large or 16 small squares
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
- Make 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 separate bowl, and set aside.
- Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
- Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth.
- Pour one-third of batter into prepared pan, and spread evenly with a rubber spatula. Place dollops of filling (about 1 tablespoon each) about 1 inch apart on top of batter. Drizzle remaining batter on top, and gently spread to fill pan. Place dollops of remaining filling on top.
- With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through layers. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.
PEANUT BUTTER SWIRL BROWNIES- VEGANIZED!
I bugged these off my boyfriend and they're just too good not to share with the rest of the world. Although, admittedly, I've reduced the fat in them quite a bit. Who needs extra margarine with all the other amazing goodies in here?
Provided by White Rose Child
Categories Dessert
Time 1h5m
Yield 16 brownies, 16 serving(s)
Number Of Ingredients 16
Steps:
- Very easy. Cream the sugar and margarine. Add the next three ingredients and mix well.
- Dump the next three dry ingredients in on top and mix well, then add the chocolate chips and almonds to combine. (NOTE: If you can find vegan peanut butter chips, use them! Amaaazing flavor! Unfortunately I can't get them anymore.).
- Spread the chocolate batter in a greased & floured 8" square pan.
- From peanut butter to egg replacer: cream these ingredients together in a separate bowl.
- Drop dollops of peanut butter into the top of the chocolate, and use a fork to swirl it in patterns like you were making a marbled cake. (Hint- you just may have a little extra safely vegan batter to sample. *wink*.
- Bake at 350 F for about 30-35 minutes. Watch them, check after 25 minutes or so and remove from oven as soon as the middle is no longer complete goo. This seems to be the key to the ultimate chewy-divine brownie experience.
- When completely cooled, cut into 16 squares, or as desired. If you don't wait, it goes pretty crumbly. (Ahem, this girl knows from experience. LOL.).
- Finally -- enjoy!
Nutrition Facts : Calories 174, Fat 8.5, SaturatedFat 1.9, Sodium 128.5, Carbohydrate 23.4, Fiber 1, Sugar 16.6, Protein 2.7
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