Between me and peanut butter it’s not much of a love affair so you won’t catch me posting recipes that deal with peanut butter exclusively unless it is somehow combines with another element that makes up for me purchasing a jar of peanut butter in the first place. I would not have not given these Peanut Butter Swirl Brownies, from Diabetic Living Online, a second thought but then I realized that I did have peanut butter on hand and it would not last forever even if I choose to ignore it at the back of my refrigerator for months. However, I had a drastic change of heart after I bit into one of these brownies warm from the oven. As it turns out, the pairing of chocolate and peanut butter is a ‘made in heaven’ match which I was late to notice but, as the saying goes, better late than never.

PEANUT BUTTER SWIRL BROWNIES

Ingredients:

1/4 cup unsalted butter

3/4 cup granulated sugar

1/3 cup cold water

3 eggs, lightly beaten

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/4 cup peanut butter

1/2 cup cocoa powder

2 tablespoons hot water

1/4 cup semisweet chocolate

Method:

  • Preheat oven to 350 F. Line a 9-x9-x2-inch baking pan with foil, extending up over edges of pan.

  • Lightly coat foil with nonstick spray. Set aside. In a medium saucepan melt butter over low heat.

  • Remove from heat. Whisk in sugar and the water. Whisk in egg, oil, and vanilla until combined.

  • Stir in 1 cup of the flour and the baking powder until combined. Batter will be thin at this point.

  • Place the peanut butter in a small bowl and gradually whisk in 1/2 cup of the batter till smooth.

  • Set aside. In another small bowl, combine the 2 tablespoons hot water and the cocoa powder.

  • Stir it into the plain batter; stir in chocolate pieces. Pour chocolate batter into the prepared pan.

  • Drop peanut butter batter in small mounds over chocolate batter in pan; swirl batters together.

  • Bake for 20 to 25 minutes until top springs back when touched slightly. Cool completely in pan.

  • Cut brownie into bars with a serrated knife and store in an airtight container. Makes 20 pieces.

Peanut Butter & Chocolate Brownies

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