AuthorMarla MeridithWhen you have a craving for chocolate and peanut butter then you have to satisfy it asap with these brownies!
Pre heat the oven to 350 degrees Fahrenheit with the rack in the middle.
Spray an 8-inch baking pan with cooking spray and line with parchment paper.
Make the peanut butter batter: If the natural peanut butter is too firm, soften if for 30 seconds in the microwave or until it's easier to work with. In a bowl combine the peanut butter, sugar, egg, vanilla and salt.
Make the brownie batter: Fill a saucepan with 1 inch of water. Bring it to a boil, then turn off the heat. Place a heat resistant bowl over the top but not touching the water (you are making a bain marie) If you have a double boiler use that. Melt the chocolate with the butter. Whisk in the sugar, eggs, vanilla and salt. Stir in the flour with a spatula or wooded spoon until well combined.
*You can also melt the chocolate in the microwave in 30 second increments. Stir between each burst.
Assemble brownies: Spread roughly 1/3 of the chocolate batter onto the bottom of the prepared baking pan. Place big spoonful dollops of the peanut butter batter over the top. In between the dollops, place the rest of the brownie batter. With a spatula or the back of a spoon, smooth out and swirl the top of the batter.
Sprinkle the chocolate chips and peanut butter chips over the top. Gently press them in just a bit so they stick.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out virtually crumb free.
Remove from the oven and cool in the pan. Slice and serve.
Store the brownies in an airtight container at room temperature, the refrigerator or for longer term in the freezer.
This recipe is adapted from the fabulous Smitten Kitchen.
Ingredients
Directions
Pre heat the oven to 350 degrees Fahrenheit with the rack in the middle.
Spray an 8-inch baking pan with cooking spray and line with parchment paper.
Make the peanut butter batter: If the natural peanut butter is too firm, soften if for 30 seconds in the microwave or until it's easier to work with. In a bowl combine the peanut butter, sugar, egg, vanilla and salt.
Make the brownie batter: Fill a saucepan with 1 inch of water. Bring it to a boil, then turn off the heat. Place a heat resistant bowl over the top but not touching the water (you are making a bain marie) If you have a double boiler use that. Melt the chocolate with the butter. Whisk in the sugar, eggs, vanilla and salt. Stir in the flour with a spatula or wooded spoon until well combined.
*You can also melt the chocolate in the microwave in 30 second increments. Stir between each burst.
Assemble brownies: Spread roughly 1/3 of the chocolate batter onto the bottom of the prepared baking pan. Place big spoonful dollops of the peanut butter batter over the top. In between the dollops, place the rest of the brownie batter. With a spatula or the back of a spoon, smooth out and swirl the top of the batter.
Sprinkle the chocolate chips and peanut butter chips over the top. Gently press them in just a bit so they stick.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out virtually crumb free.
Remove from the oven and cool in the pan. Slice and serve.
Store the brownies in an airtight container at room temperature, the refrigerator or for longer term in the freezer.
