Wednesday, August 21, 2013

Peanut Butter Swirl Brownies

Peanut butter and chocolate are the consummate flavor couple when it comes to sweet treats.  A little sweet, a little salty, a little nutty and a lot of yummy, I can't help myself from marrying these two flavors.  I've done a couple other bars lately (these and these and these) but they're just so easy and yummy and a one shot deal to get a big pan for sharing.  Easy and delicious.  I amped these Peanut Butter Brownies with not only a peanut butter swirl, but peanut butter chips mixed in and a sprinkling of peanuts on top.  I'm pretty sure I shoved in enough peanut butter to perfectly pair with the sweet, fudgy brownies.

Last year I took these cookies to the same family and they were such a hit, I knew I needed to come up with something else pairing peanut butter and chocolate.  Thinking a bar would be a good way to go, I picked up my Food Network Magazine's 50 Brownies booklet thinking there had to be an option.  Luckily there was.  Adding the peanut butter chips and peanuts made a nice addition for flavor and for texture, so that's an idea I'll keep.  And when these thick fudgy brownies came out of the oven, well, let's just say if I'd had any more milk on hand, these treats might not have made the delivery to my friend's family's house.  These would be great for a bake sale, after school treat or pot luck dessert.  Sounds like these might be a go to option for treats this fall.

Peanut Butter Swirl Brownies


2 cups semisweet chocolate chips
1/2 cup butter
3/4 cup brown sugar
3/4 cup sugar
4 eggs
1 teaspoon vanilla extract
1 cup flour
1/2 teaspoon salt
1 cup peanut butter chips
1/2 cup peanut butter
1/3 cup chopped peanuts

Melt butter and chocolate chips in a medium saucepan over low heat, stirring frequently.

Remove from heat and whisk in both sugars.  Allow to cool slightly, then whisk in eggs, one at a time, before whisking in vanilla.

Stir in flour and salt.  Then stir in peanut butter chips.

Pour batter into a greased 9 x 13 inch baking pan and spread to an even layer.  Note: I lained my pan with aluminum foil, then greased the foil, so I could easily lift the bars out of the pan for sharing.  Dollop peanut butter over the top, the swirl in using a knife or spatula.  Sprinkle peanuts over top.

Bake at 325 degrees for 45 minutes or until a tester inserted in center comes out clean.

Remove from oven and let cool in pan on wire rack before cutting into bars.

Makes 24 brownies.

Happy Baking,
The Cookie Princess

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