2 oz. unsweetened baking chocolate, coarsely chopped
2 oz. semi-sweet baking chocolate chips
2 tbsp. unsweetened dark cocoa powder
¾ cup butter
1 ¾ cups sugar
3 beaten eggs
1 tbsp. Vanilla extract
1 cup all-purpose flour
Peanut Butter Swirl Ingredients
½ cup peanut butter
2 tbsp. melted butter
1 tsp. vanilla extract
1/3 cup powdered sugar
Basic Brownie Preparation
Preheat the oven to 350 degrees. Spray a 9” x 9” baking dish and line with parchment paper. Place the butter, unsweetened chocolate, semi-sweet chocolate chips in a small sauce pan. Melt over low heat, stirring frequently until smooth and creamy. Set aside and combine the sugar, flour, and cocoa powder in a large mixing bowl. Mix until well combined. Next, add the melted chocolate mixture, beaten eggs, and vanilla extract into the dry ingredients. Stir until all of the ingredients are well combined and smooth. Now, pour the brownie mixture into the prepared baking dish and level with a spatula.
In a separate bowl, combine all of the swirl ingredients. Mix until well combined. Using two tea spoons, place 3 rows of 3 spoons-full of the peanut butter mixture, equally spaced, on the surface of the brownie batter. Using a butter knife, swirl thru the peanut butter mixture in both directions, until incorporated into the brownie batter and the desired swirl look is achieved.
Bake at 350 degrees for 45-50 minutes, or until a toothpick inserted two inches from the side pulls out clean. Move to a cooling rack until the brownies have cooled to room temperature. Using the parchment paper, lift the brownies out of the baking dish and slice into 9 servings. Plate and enjoy!
Yield: 9 servings
Prep time: Active: 20 minutes, Passive: 1 hour
Cook time: 45-50 minutes
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