Swirled Peanut Butter Brownies
- 1 (4-ounce) bar 60% cacao extra bittersweet chocolate, finely chopped
- ½ cup unsalted butter, cubed
- 1 cup plus 2 tablespoons granulated sugar
- ¾ cup all-purpose flour
- ¼ cup Dutch process cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 large eggs, lightly beaten
- 2½ tablespoons whole milk
- 2 teaspoons vanilla extract, divided
- ⅔ cup semisweet chocolate morsels
- ¾ cup creamy peanut butter
- 3 tablespoons unsalted butter, melted
- ½ cup confectioners’ sugar
- Preheat oven to 350°. Spray a 9-inch square baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
- In the top of a double boiler, combine bittersweet chocolate and butter. Cook over simmering water, stirring occasionally, until chocolate is melted and mixture is smooth. Turn off heat, and whisk in granulated sugar. Remove from heat, and let cool slightly.
- In a medium bowl, whisk together flour, cocoa, baking powder, and salt. Set aside.
- Add eggs to chocolate mixture, whisking until combined. Whisk in milk and 1 teaspoon vanilla. Fold in flour mixture until well combined. (Don’t overmix.) Gently fold in chocolate morsels.
- In a medium bowl, beat peanut butter, melted butter, and remaining 1 teaspoon vanilla with a mixer at medium speed until combined. Add confectioners’ sugar, and beat until smooth.
- Spoon chocolate batter into prepared pan; spoon peanut butter batter in dollops over top. Using a knife, swirl batters together.
- Bake until a wooden pick inserted in center comes out with a few crumbs, 35 to 40 minutes. Let cool completely in pan. Using excess parchment as handles, remove from pan, and cut into squares.
Discover inspiring style ideas, seasonal recipes, and more by ordering your Southern Lady subscription today!