Tuesday, July 10, 2018

Ultimate Peanut Butter Swirl Brownies

You bet another chocolate + peanut butter recipe is coming atcha!

These are all you need today and tomorrow and every next day.

There are a lot of peanut butter brownies out there but these... THESE.

Dense, fudgy, loaded with peanut butter flavour and a milk chocolate peanut butter drizzle that you will have to will yourself off from eating it all with spoon. At least I warned you...

The unique thing about this recipe is that it uses a combination of milk chocolate and cocoa powder. Brownies typically use dark chocolate - and I am ALL for dark chocolate. As a matter of fact, this is totally outrageous of me to NOT use dark chocolate.

But, hear me out: peanut butter prefers milk chocolate. It just balances so much better with it. As much as I love dark chocolate, the bitterness sometimes overpowers the peanut butter flavour.

Using milk chocolate gives a sort of mellow creaminess to these brownies while cocoa ensures that they still do indeed taste like chocolatey brownies. The finely ground sugar in milk chocolate also means that it will dissolve readily into the batter and yield that thin shiny crust as well as a moist fudge texture.

The swirl is heaven. It showcases another awesome flavour combo - peanut butter and honey! That's it! What you get is a slightly sweet chewy mixture that bakes into fudge throughout the batter.

Don't skip the milk chocolate peanut butter drizzle - it's so simple and so perfect. Like I said, good luck not to eat the whole batch with a spoon!

Much love,

Peanut Butter Swirl Brownies
makes 16 brownies

For the brownie mixture:
2 large eggs, at room temperature
1 cup (200g) granulated sugar
1 tsp vanilla extract
½ cup (113g) salted butter
2 ½ oz (70g) milk chocolate
1/3 cup (28g) cocoa powder
¼ tsp salt
½ cup (71g) all-purpose flour

For the swirl:
½ cup (120g) smooth peanut butter, melted
1 ½ tbsp (30g) honey

For the topping:
1 oz milk chocolate
1 tbsp peanut butter

Preheat your oven to 350°F and line an 8x8-inch square baking pan with parchment paper.

To make the brownies, first combine eggs, sugar and vanilla in a medium bowl and whisk vigorously until well combined and lightened by a shade. Set it aside to allow the sugar to dissolve in the eggs for 5 minutes. Meanwhile melt butter in a small saucepan over medium-low heat and continue to heat until it starts to bubble and crack (it will be very hot and that’s the point). Add chopped semisweet chocolate and cocoa and whisk it in until smooth then pour this warm cocoa mixture into the egg mixture and whisk until well blended. The warm butter/cocoa will warm up the egg mixture and further help to dissolve the sugar for that shiny crust.

Add flour and salt and whisk it in until combined. Spread the batter into your prepared pan.

To make the swirl, melt peanut butter until fluid and then stir in honey until combined. Place spoonfuls of this mixture randomly over the brownie batter and then swirl it in with a knife.

Bake for 25-30 minutes until puffed and the surface look shiny. Transfer pan to a wire rack to cool completely. Refrigerate for at least 2 hours for best results.

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