Here is yet another way to combine the world's greatest flavors: peanut butter and chocolate.

PB and Chocolate Marble Brownies
from Sur La Table Cookbook: The Art & Soul of Baking

5 ounces semi-sweet chocolate, finely chopped
1 stick unsalted butter, softened
2 cups firmly packed light brown sugar
3/4 cup creamy salted peanut butter, room temp
3 large eggs, room temp
1 1/4 cups AP flour
2 teaspoons baking powder
1/2 teaspoon salt

Preheat your oven to 350 degrees and place rack in the center. Line the baking sheet with parchment paper or foil across the bottom and up the sides. The lightly coast with melted butter or cooking spray.

Bring 2" of water to a boil in the bottom of a double broiler. (You can use a pot and a heat safe bowl). Place the chopped chocolate in the top bowl of the double broiler and turn off heat. Set the bowl over the steaming water and let the chocolate melt, stirring occasionally.

In a stand mixer, cream the butter and brown sugar on medium-high until it is light and fluffy (5 minutes). Add the peanut butter and scrape down the sides of the bowl. 

Crack eggs into a separate bowl and mix to combine. Add the eggs, one tablespoon at a time until fully mixed in. Add the vanilla and scrape down the bowl.

In another bowl, mix the flour, baking powder and salt. Add the dry ingredients into the peanut butter mixture until smooth. Scrape down the bowl.

Stir half of the batter into the melted chocolate (it might look grainy, that is okay!). Spread 3/4 of the peanut butter batter on the bottom of the pan. It will seem thin, that is okay. Pour the chocolate batter on top of the peanut butter mixture. Spread it out. Drop dollops of the remaining peanut butter batter on top of the chocolate. With a knife or toothpick, make swirls by drawing the knife through the dollops and swirl it into the chocolate batter surrounding it.

Bake 30-40 minutes. Let cool. Enjoy!  

PS- these are GREAT under some ice cream. Juuust saying :)

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Merci Beaucoup!