peanut butter swirl brownies
Thank you all for your thoughtful comments on my last post – I’ve been touched by each one and I appreciate your kind words at a difficult time. As I mentioned, I am traveling in Italy this week. I’m currently in Rome and had the opportunity to visit Eataly, a marketplace celebrating Italian food and purveyors with my blogger friend Rowena from Apron and Sneakers. If you have a passion for Italy or Italian cuisine, her blog is a must-read! I will share photos from our visit when I return.
In the meantime, these peanut butter swirl brownies are squares of pure decadence! If chocolate, peanut butter, or fudge appeals to you, these are your kind of brownies (I suggest enjoying one with a cold glass of milk). I scattered a handful of mini chocolate peanut butter cups over the batter for added indulgence; I just wonder why it took me this long to develop these brownies!
Peanut Butter Swirl Brownies
1/2 cup unsalted butter, melted
1 1/4 cups sugar
1 cup unsweetened cocoa
1/4 tsp salt
1 tsp vanilla extract
2 large eggs
1 large egg white
3/4 cup flour
6 Tbsp creamy peanut butter
3/4 cup mini peanut butter cups, halved
Preheat oven to 325°F and line a 13 x 9-inch baking dish with 1 sheet of parchment paper, allowing 2 inches to hang over each end. Place butter, sugar, cocoa powder, and salt in a large bowl and stir the mixture until combined – the texture will appear granular at this point. Stir in vanilla; add eggs one at a time, stirring well after each one. When the batter is thick and shiny, add the flour and stir until completely incorporated, then beat briskly for 40 more strokes. Spread batter evenly in lined pan.
Place peanut butter in a small microwave-safe bowl and heat until slightly melted, about 20 seconds. Dollop peanut butter over brownie batter and swirl gently with a skewer or metal spatula. Tap pan once to remove air bubbles; scatter mini peanut butter cups over batter, pressing gently. Bake for about 22 minutes, until a toothpick inserted in the center comes out slightly moist with batter. Cool completely on a wire rack (chill 20 minutes in the freezer to speed cooling).
When ready to serve, lift up the ends of the parchment and transfer the brownies to a cutting board; cut into squares using a sharp knife. Store leftovers in an airtight container in the refrigerator up to 3 days.
Yield – 24 brownies (serving size: 1 brownie)
Calories – 160
Carbs – 20