PEANUT SWIRL BROWNIES
Make a batch of Ina Garten's Peanut Swirl Brownies for Food Network.
Provided by Ina Garten
Categories dessert
Time 42m
Yield 20 large brownies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
- Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
- In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. 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 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.
PEANUT-BUTTER SWIRL BROWNIES
Dollops of peanut butter filling are spooned onto brownie batter; pulling a knife back and forth through both results in a marbleized look.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 9 large or 16 small squares
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
- Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
- Whisk together flour, baking powder, and salt in a separate bowl, and set aside.
- Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
- Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth.
- Pour one-third of batter into prepared pan, and spread evenly with a rubber spatula. Place dollops of filling (about 1 tablespoon each) about 1 inch apart on top of batter. Drizzle remaining batter on top, and gently spread to fill pan. Place dollops of remaining filling on top.
- With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through layers. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.
DOUBLE PEANUT BUTTER SWIRLED BROWNIES
These brownies are the perfect marriage of chewy, chocolaty, fudgy brownie and smooth swirls of peanut butter. They are also milk-free for those with allergies. Have a tall glass of ice-cold milk/Silk handy because these decadent treats are super rich.
Provided by MarthaStewartWanabe
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Grease a 11x7-inch or 9x9-inch baking pan and set aside.
- Into a medium-sized microwave-safe mixing bowl, place chopped chocolate and peanut butter. Microwave for 30 seconds at a time, stirring in between until smooth.
- Stir in sugar. Then add eggs and vanilla.
- In a small mixing bowl, whisk together flour and baking soda. Stir into chocolate mixture thoroughly.
- Spread batter into baking pan. With a spoon, make six evenly-spaced wells in the batter. Dollop 1/2 tbs. peanut butter into each well. With a butter knife, gently swirl crosswise and then lengthwise.
- Bake for 20-25 minutes until a toothpick inserted into brownie section comes out clean.
- Cool for 30 minutes to 1 hour, cut into 12 squares and serve.
Nutrition Facts : Calories 236.8, Fat 13.2, SaturatedFat 4.9, Cholesterol 31, Sodium 108.4, Carbohydrate 27.8, Fiber 2.6, Sugar 18.2, Protein 6.7
PEANUT BUTTER SWIRL BROWNIES
Peanut butter and chocolate are always a delicious duo, but they're extra-special paired in this tempting treat. Even with a sizable collection of brownie recipes, I reach for this one quite often. The marbled look attracts curious tasters...the flavor brings them back for seconds. - Linda Craig, Hay River, Northwest Territories
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars. Add eggs and milk; mix well. Combine the flour, baking powder and salt; add to creamed mixture and mix well., Divide batter in half. To one portion, add peanut butter and peanut butter chips; mix well. To the other portion, add the cocoa and chocolate chips; mix well. , In a greased 9-in. square baking pan, spoon chocolate batter in eight mounds in a checkerboard pattern. Spoon seven mounds of peanut butter batter between the chocolate batter. Cut through batters with a knife to swirl. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 94 calories, Fat 5g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 65mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT BUTTER PARTY BROWNIES
When it comes to tailgating, don't forget about dessert! These easy peanut butter-swirled brownies are topped with a sweet peanut butter frosting, making them the perfect treat for fans of all things sweet (and peanut buttery) to kick off game day.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 20
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. In small bowl, reserve 1/2 cup of the brownie batter; set aside. Spread remaining batter in pan.
- In small bowl, mix brown sugar, 1/4 cup peanut butter and 1 egg. Spoon peanut butter mixture by tablespoonfuls evenly onto brownie batter. Top with random tablespoonfuls of reserved brownie batter. Cut through batter several times with knife for marbled design.
- Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
- In small bowl, mix Peanut Butter Frosting ingredients, until smooth and spreadable. Spread frosting over brownies. Cut into 5 rows by 4 rows. Store tightly covered.
Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 130 mg, Sugar 22 g, TransFat 0 g
DOUBLE CHOCOLATE-PEANUT BUTTER BROWNIES
My daughter and I love to try different recipes. One day we decided to add two of our favorite ingredients to our already scrumptious brownies. Peanut butter and white chocolate. Tell us what you think!
Provided by wendi coler
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h15m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
- Combine dark chocolate and 3/4 cup plus 1 tablespoon butter in a medium, oven-safe bowl.
- Place the bowl in the preheated oven until chocolate and butter are melted, 10 to 12 minutes. Remove from the oven and let cool for about 10 minutes.
- Mix flour, salt, baking powder, and cinnamon together in a separate bowl.
- Add sugar to the cooled chocolate mixture. Whisk in eggs, one at a time. Add vanilla extract and whisk until combined. Fold into the flour mixture until incorporated. Stir in peanut butter, peanut butter chips, and white chocolate chips.
- Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs but not wet batter, 25 to 30 minutes. Let cool on a wire rack for 20 to 30 minutes before cutting into bars.
Nutrition Facts : Calories 230.8 calories, Carbohydrate 27.2 g, Cholesterol 40.9 mg, Fat 12.2 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 6.8 g, Sodium 149.9 mg, Sugar 21.9 g
CHOCOLATE-PEANUT BUTTER SWIRL BROWNIES
The best-ever peanut butter-swirled brownies! If you love peanut butter, and you love brownies, you must try these!
Provided by Liz
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h5m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with parchment paper.
- Place unsweetened chocolate, butter, and semisweet chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and cool to room temperature, about 10 minutes.
- Whisk sugar, eggs, and vanilla extract together in a large bowl. Whisk in cooled chocolate mixture. Stir in flour with a spoon until incorporated. Stir in dark chocolate chips and peanut butter chips.
- Spread 1/2 of the batter in the prepared baking pan. Take 1/2 of the peanut butter and put it in small dots over top of the batter, then use a knife to spread it into a marble-like pattern. Top with remaining batter, dot with remaining peanut butter, and swirl again.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Let cool completely before slicing.
Nutrition Facts : Calories 412.5 calories, Carbohydrate 49.7 g, Cholesterol 50.1 mg, Fat 22.4 g, Fiber 2.9 g, Protein 8 g, SaturatedFat 14.8 g, Sodium 73.2 mg, Sugar 34.4 g
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