Peanut Butter Swirl Brownies

Tuesday, November 6, 2007

Peanut Butter Swirl Brownies

Peanut Butter and Chocolate.

Really, can anything be better together? I know this isn't shocking (I think Reese's figured out this combo several decades ago), but seeing them together brings a smile to my face, heart and stomach.

This recipe is from Martha Stewart's magazine; I think it was a special brownie issue. Here is the recipe. (Please note! There is a difference between the print version and this online recipe. Put the 2 teaspoons vanilla in the main batter and 1/2 teaspoon in the peanut butter filling).

Also, the recipe says to use an 8 x 8 pan but I used a 9 x 9 pan and that worked great. I think using a 8 x 8 pan would have made them too tall.

Do you have one of these measuring devices? It is too cool! Alton Brown uses one on his show (in fact, he sells one...but I got this one at Sur la Table). It is great for measuring sticky, gooey and wet goods.

1/3 of the batter is placed in the pan and the peanut butter filling is dolloped on top.

The rest of the batter is placed on top along with more dollops of peanut butter. Then a knife is run through both ways to create the swirls.

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Brian said... [Reply to comment]

M, your chocolatey, peanut-buttery food porn is killing me!

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