GINA Can you imagine life without these two amazing ingredients? Who would want that? It would be like having fabulous shoes without a great handbag. Having chocolate and peanut butter is heaven on earth. If you think I talk a lot, give me chocolate and peanut butter and you won’t hear another word out of me!
Recipe information
Yield
makes 36 small brownies
Ingredients
BATTER
PEANUT BUTTER SWIRL (“GET YO SWIRL ON!”)
Preparation
Step 1
Preheat the oven to 350 degrees F. Adjust a rack to the center of the oven.
Step 2
Line an 8-by-8-inch baking pan with parchment or foil, leaving a 2-inch overhang over the edges. Cover the pan with some nonstick cooking spray.
Step 3
Melt the butter and 1 cup chocolate chips together in a heavy-bottomed saucepan set over medium heat, stirring constantly. Remove from heat and cool slightly.
Step 4
Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
Step 5
Once the chocolate is slightly cool, stir the brown sugar, granulated sugar, eggs, egg yolks, and vanilla into the saucepan until smooth. Stir the flour mixture into the saucepan until thoroughly combined. Pour in the remaining cup of chocolate chips.
Step 6
To make the peanut butter filling: Beat together the butter, confectioners’ sugar, peanut butter, vanilla, and salt in a medium bowl until smooth.
Step 7
Pour the chocolate batter into the prepared pan. Spoon large dollops of the peanut butter mixture evenly across the top of the batter. Use the tip of a knife or a toothpick to make pretty swirls with the peanut butter throughout the chocolate.
Step 8
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, and let cool completely on a wire rack before cutting into squares.
