peanut butter brownies 1

These, for the weekend. Be careful not to overbake them – brownies are always best slightly underbaked. You can’t rely on the skewer test because you want lots of moist, fudgy crumbs.

peanut butter brownies 2

Peanut Butter Swirl Brownies

AuthorJulie

Yields1 Serving

1/2 cup butter, at room temperature

1/2 cup packed brown sugar

2/3 cup sugar

2 large eggs

2 Tbsp. milk or cream

3/4 cup all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

1/3 cup cocoa

1/3 cup chocolate chips

1/3 cup peanut butter

Preheat the oven to 350F.

In a large bowl, beat the butter and sugars until pale and light; beat in the eggs and milk. Don't worry if the mixture looks like it's separating. Add the flour, baking powder and salt and stir (or beat on low) until combined. Remove about a cup an put it into another bowl.

Stir the cocoa and chocolate chips into the original bowl, and the peanut butter into the batter you put in another bowl. Drop the chocolate batter in big dollops in a parchment-lined (or greased) 8x8-inch pan, and drop the peanut butter batter in spoonfuls in the spaces between. Drag the tip of a knife or a bamboo skewer through both, creating a swirled effect.

Bake for 20-25 minutes, until the edges start to pull away from the sides of the pan, but the brownie is still soft in the middle. Cool in the pan on a wire rack.

Categorycookies & squares

Ingredients