Peanut Butter Swirl Brownies

Ingredients

Equipment Needed

• •9x9 inch metal baking pan
• •Medium saucepan
• •Offset spatula
• •Wire cooling rack

Instructions

1. 1

   Prepare your pan

   Position a rack in the center of your oven and heat to 350°F. Line a 9x9 inch metal baking pan with parchment paper, leaving overhang on two sides for easy lifting later. The parchment matters. It prevents sticking and gives you clean edges when you cut.

2. 2

   Melt the chocolate and butter

   Combine the 8 tablespoons butter with both chocolates in a medium saucepan over low heat. Stir frequently with a wooden spoon or heatproof spatula. The mixture should melt slowly and evenly. You're not cooking it, just liquefying. When smooth and glossy, remove from heat and let cool for 5 minutes. Rushing this step risks scrambling your eggs when you add them.

   Using two types of chocolate creates depth. The unsweetened provides intensity while the bittersweet adds complexity and a rounder flavor.
3. 3

   Build the brownie batter

   Whisk the granulated sugar into the slightly cooled chocolate mixture until combined. Add the eggs one at a time, whisking well after each addition. The batter will become glossy and start to pull together. Add the vanilla and the 1/2 teaspoon salt, whisking until incorporated. Fold in the flour with a spatula, mixing just until no streaks remain. The batter will be thick and shiny.

4. 4

   Make the peanut butter swirl

   In a small bowl, stir together the peanut butter, 3 tablespoons softened butter, powdered sugar, and 1/4 teaspoon salt until smooth and spreadable. This mixture should be soft enough to drop from a spoon but hold its shape. If it's too stiff, microwave for 10 seconds to loosen.

5. 5

   Assemble the brownies

   Scrape the brownie batter into your prepared pan and spread evenly with an offset spatula or the back of a spoon. Drop the peanut butter mixture by heaping tablespoons across the surface, spacing the dollops evenly. You should have about 9 mounds dotting the chocolate.

6. 6

   Create the swirl pattern

   Using the tip of a butter knife or a thin skewer, drag through the peanut butter mounds and chocolate batter in figure-eight patterns. Work across the pan, then change direction and work down. Four to six passes is enough. The goal is distinct ribbons and whorls, not homogeneous mixing. Stop while you can still see clear contrast between the two batters.

   Less is more with swirling. Overworking blends the batters together and muddles the visual appeal. Confidence and restraint produce the prettiest results.
7. 7

   Bake the brownies

   Bake for 32 to 38 minutes, rotating the pan halfway through. The brownies are done when a toothpick inserted in the center comes out with moist crumbs clinging to it, not wet batter. The surface will have a thin, slightly crackled crust and the peanut butter swirls will be lightly golden. Fudgy brownies need to be pulled from the oven while they still look slightly underdone. They continue cooking in the residual heat.

8. 8

   Cool completely before cutting

   Let the brownies cool in the pan on a wire rack for at least 2 hours, or until completely room temperature. I know patience is difficult here. The aroma alone could drive a saint to temptation. But cutting warm brownies produces ragged edges and gummy centers. Once cooled, use the parchment overhang to lift the whole slab onto a cutting board. Cut into 16 squares with a sharp knife, wiping the blade between cuts for clean edges.

Chef Tips

• •Use regular creamy peanut butter from the baking aisle, not natural peanut butter. The stabilizers in commercial peanut butter create a better texture for swirling and prevent the oil from separating during baking.
• •Room temperature eggs incorporate better into the chocolate mixture. Set them out 30 minutes before you start, or warm them in a bowl of lukewarm water for 5 minutes if you forget.
• •For deeper chocolate flavor, add 1 tablespoon of instant espresso powder to the melting chocolate. You won't taste coffee, but it amplifies the chocolate intensity considerably.
• •These brownies are sweeter than some, which balances the slight bitterness of the unsweetened chocolate. If you prefer less sweet, reduce the granulated sugar by 1/4 cup.

Advance Preparation

• •Brownies improve after 24 hours. The flavors meld and the texture becomes more cohesive. Bake them the day before you need them.
• •Store at room temperature, tightly wrapped, for up to 5 days. They'll stay fudgy if you keep them well-sealed.
• •Freeze beautifully for up to 3 months. Wrap individual squares in plastic wrap, then store in a freezer bag. Thaw at room temperature for 30 minutes before serving.
• •The peanut butter swirl mixture can be made up to a week ahead and refrigerated. Bring to room temperature before using so it spreads properly.

Frequently Asked Questions

Nutrition Information

1 brownie (about 55g)