A fudgy, gooey, heavenly treat.
Some things are just meant to be together. Hot chocolate and marshmallows. Macaroni and cheese. French fries and ketchup. And while I frequently break all of these food regulations, there is one I try to create as much as possible: peanut butter and chocolate.
I’m certainly not alone in my love for all things Reese’s-inspired. In fact, I brought a batch of these incredible brownies to the office when former staff writer Sharon Udasin left to move to Israel. She was always asking for this combination, and I was happy to oblige.
For those who aren’t peanut butter lovers, the brownies are truly phenomenal by themselves – exponentially better than anything you can make from a box (with only slightly more effort).
Peanut Butter-Swirled Brownies
Makes about 24 2” brownies
11 ounces semisweet chocolate, chopped (or chips)
1 cup (2 sticks) butter or margarine
1 tsp instant espresso powder or instant coffee powder
1 1/2 cups sugar
1/2 cup light brown sugar
2 teaspoons vanilla
1 1/4 cups flour
1 teaspon salt
2 tablespoons dark unsweetened cocoa powder
1 cup peanut butter
In a (very) large bowl, melt the chocolate, butter and espresso powder and mix together until smooth. Whisk in the sugars until completely combined.
Add 3 of the eggs and whisk until combined, then add the remaining 2, plus the vanilla. Whisk until all the ingredients are just mixed - don't overbeat.
Sprinkle the flour, cocoa powder and salt on top of the chocolate mixture.
Using a spatula, fold the mixture in until just a few streaks of white remain.
Pour the batter into a greased 9x13" metal or glass pan.
Microwave the peanut butter about 30 seconds, until smooth and slightly runny.
Dollop tablespoons of peanut butter over the batter, and use a knife or spatula to swirl.
Bake at 350 F for 30 minutes. Do not overbake!
For more baking inspiration and a look at my culinary adventures, check out www.bakingandmistaking.com
E-mail with any questions or comments.