Peanut Butter Brownies

I don’t bake brownies very often. In fact, despite the fact that I really love them, they are probably one of the desserts I’ve baked the least. However, I thought I would give this peanut butter brownie recipe a try to bring for dessert for a family dinner tonight and after a series of minor kinks, I think they turned out alright. I like the peanut butter and chocolate balance, however they are fairly cakey. There was no oil in the recipe so I think when I try them out again, I’ll replace the butter with oil. Otherwise, they’re pretty yummy – especially if you like chocolate and peanut butter.

I’ll also use a legit square cake pan next time. My only one is currently filled with vegetarian casserole in my freezer so I used 2 loaf pans instead…and wax paper, cus I was out of parchment.

Peanut Butter Swirly Brownies
(Adapted from my November 2010 Canadian Living magazine)

Ingredients

1/2 cup smooth peanut butter
1/2 cup butter, softened
2/3 cup granulated sugar
3 eggs
1 tsp vanilla
5 oz bittersweet chocolate, melted and cooled (I used 3 oz bittersweet and 2 oz dark)
3/4 cup all-purpose flour
1 tsp baking powder
pinch salt

Directions

In large bowl, beat 1/4 cup of the peanut butter, the butter and sugar; beat in eggs, 1 at a time. Beat in vanilla. Beat in chocolate.

Stir in flour, baking powder and salt. Spread in parchment paper–lined 8-inch (2 L) square metal cake pan.

By spoonfuls, drop remaining peanut butter over top. Run knife through batter to swirl; smooth top. Bake in 350°F (180°C) oven until tester inserted in centre comes out with a few moist crumbs clinging, about 20 minutes. Let cool in pan on rack. Cut into squares.


Make sure you have a big glass of milk for these!!