I know. I'm late to the party. It's the day after Valentine's Day, and you couldn't possibly eat any more chocolate. Would it change your mind if I told you that these brownies are filled with a creamy peanut butter swirl? I bet you didn't overdo it on peanut butter yesterday. In fact, you could probably use some more peanut butter in your life, don't you think? I made these in honor of Valentine's Day, but they'd also be the perfect way to celebrate the fact that it's President's Weekend. And Susan B. Anthony's birthday. And National Gum Drop Day, (really, it is). But on second thought, who needs an excuse for peanut butter brownies? Happy any-old-day.
Peanut Butter Swirl Brownies
Recipe from Martha Stewart
For the Brownies
1 stick (8 tablespoons) unsalted butter, cut into pieces
2 ounces good quality unsweetened chocolate, coarsely chopped
4 ounces good quality semi-sweet chocolate, coarsely chopped (I used Guittard chips)
2/3 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
For the Peanut Butter Swirl
1/2 stick (4 tablespoons) unsalted butter, melted
1/2 cup powdered sugar
3/4 cup creamy peanut butter (ever since the staff at The French Laundry told me that Chef Keller insists on Skippy, I do too)
a pinch of kosher salt
1/2 teaspoon vanilla extract
Preheat the oven to 325 and line an 8-inch square pan with parchment paper. Combine the flour, baking powder and salt in a small bowl and set aside. Melt the chocolates and butter in a heat-proof bowl set over a pan of simmering water, or in the microwave. Let the chocolate mixture cool slightly, and then add the sugar, eggs and vanilla and whisk to blend. Stir in the flour and mix until combined. Combine all of the filling ingredients in a separate bowl and mix until smooth.
To assemble the brownies, pour half of the batter into the prepared pan. Using half of the filling, drop tablespoon sized dollops of peanut butter over the top of the batter. Pour the remaining batter over the peanut butter, using a spatula to make sure the batter is evenly distributed. Top with the remaining peanut butter filling. (Note: I messed this part up and finished with batter, which is why the swirl of my brownies isn't visible form the top). Use a butter knife to swirl the filling into the batter, running it crosswise and lengthwise through the layers. Bake until a tester comes out with just a few moist crumbs attached, about 45 minutes. Let cool in the pan for 15 minutes, and then cool completely on a rack before cutting and serving.