When I was in college, brownies were a favorite in our apartment. One of my roommates was a bit of a brownie purist, however. She did not appreciate my attempts to spice up the brownies, with one exception: adding mini-marshmallows was always okay, because while baking, they would melt into the batter, creating an ooey-gooey confection.
I told her the other day that I was making these brownies, and she asked why I never made peanut butter swirl brownies a decade (and then some) ago. Apparently peanut butter would have been the other exception, but who knew?
I ended up making several modifications to the original recipe, simply because I didn’t have the required ingredients. So the chocolate is a bit darker, the butter a bit less, the oil added. But you know what? They are still delicious! I actually enjoy the contrast of the dark chocolate and the peanut butter, and though I was skeptical at first, the canola oil helps keep the brownies moist.
Whether you follow the original recipe (which I’ve done before with excellent results) or my adaptation, you will truly enjoy this treat.
Peanut Butter Swirl Brownies
adapted from Barefoot Contessa
1 stick unsalted butter
1/2 c canola oil
4 oz semisweet chocolate, chopped
4 oz bittersweet chocolate (60 %), chopped
3 ounces unsweetened chocolate, chopped
3 large eggs, at room temperature
1 1/2 tsp instant espresso powder
1 T pure vanilla extract
1 1/4 c vanilla sugar
1/2 c all-purpose flour
1 1/2 tsp baking powder
1/2 tsp sea salt
1/2 cup smooth peanut butter
1. Preheat the oven to 350 degrees F. Butter and flour a 13 by 9 by 2 inch pan.
2. Melt together the butter, chocolates, and oil in a medium bowl over simmering water. When most of the chocolate is melted, remove from heat and continue to stir until smooth. Set aside.
3. In a large bowl, stir (do not beat) together the eggs, espresso powder, vanilla, and sugar. Stir the chocolate mixture into the egg mixture.
4. In a medium bowl, sift together the flour, the baking powder, and salt. Add to the chocolate mixture. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
Bake for 25-30 minutes or until an inserted toothpick just barely comes out clean. Do not overbake! Allow to cool thoroughly and cut into squares.