Peanut Butter Cup Swirl Brownies

Count these as one of my new favorites. Hands down, I love these brownies. I have made them three times recently and love that they are easy, have simple ingredients, and taste amazing. Oh, and I don’t need to make a lot of noise making them, so they can be made during naptime! Although the Fudgelet does prefer I make them with him around so that he can help me lick the bowl clean at the end, haha. The only step I can’t figure out how to do quietly is lining the pan with foil. It usually is fine, but I prefer to not take chances…so I line my pans before he goes to sleep just in case.

IMG_3905

These brownies have a healthy bit of peanut butter in them, but have enough brownie flavor that even the more modest fans (like K) are a fan. He gets sad when I make these brownies and give them away. One of the best parts is the texture. They are thick and chewy, and definitely fudgey. But, I bake these a bit longer than my regular brownies because I don’t want them to be gooey with the peanut butter. You want them to be a bit more sturdy, and they are still plenty moist.

IMG_3825

I only made a couple small changes to the original recipe, but they are changes that I plan on keeping. You should go check out the original and see if you would prefer them as is. Up to you! For the butter, the amount seems a little odd at first, but basically, I use 2 sticks of butter in the whole recipe and just take out the 3 tablespoons needed for the swirl, leaving the rest for the brownies. It’s less butter than the original recipe, but it doesn’t hurt the brownies at all.

IMG_3824

Directions for Peanut Butter Cup Swirl Brownies

Slightly adapted from Bake at 350 by way of the Pioneer Woman

Peanut Butter Swirl

  • 3 Tablespoons butter, melted
  • 1/3 cup confectioner’s sugar
  • 1/4 teaspoon kosher salt
  • 8 Tablespoons (1/2 cup) peanut butter (I used smooth, but you could probably use chunky)
  • 2 Tablespoons flour

Stir or whisk together the butter, sugar, and salt in a small bowl.

IMG_3810

Then, stir in the peanut butter and flour, stirring until everything is smooth. Set aside.

IMG_3812

Brownies

  • 24 dark chocolate peanut butter cups (miniature size–the ones that are about 1 inch), unwrapped and frozen
  • 1 stick plus 5 Tablespoons (13 Tablespoons total) butter
  • 1 cup granulated sugar
  • 1 cup (packed) light brown sugar
  • 1 cup Dutch-process cocoa powder
  • 1 Tablespoon vanilla extract
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 4 eggs, room temperature
  • 1 cup flour

Preheat the oven to 325 degrees and line a 9×13 inch pan with foil, spraying it lightly. In a medium saucepan, melt the butter.

IMG_3811

When it is almost melted, add the granulated and light brown sugars, whisking. When the butter is melted and the sugar is mostly dissolved, remove from the heat.

IMG_3813

Whisk in the cocoa powder, vanilla, salt, and baking powder.

IMG_3814

When smooth, whisk in each egg, one at a time. With the last egg, beat for about 40-50 strokes to get it nice and glossy.

IMG_3815

Then, gently whisk in the flour.

IMG_3816

Pour just enough batter to coat the bottom of the pan. Place the peanut butter cups so that they are in 4 rows of 6, or 6 rows of 4 (depending on how you have your pan).

IMG_3817

Pour the remaining batter on top of the peanut butter cups, covering them completely.

IMG_3819

Then, take the peanut butter swirl and dollop it all over the top.

IMG_3901

Using a knife or offset spatula, swirl the peanut butter mixture into the top of the brownies.

IMG_3821

Place in the oven and bake for 30-35 minutes until the brownies are set and only slightly jiggly in the center.

IMG_3822

Cool to room temperature on a wire rack, then cover and chill in the refrigerator for at least an hour before cutting into squares.

IMG_3826

Directions for Peanut Butter Cup Swirl Brownies (without pictures)

Slightly adapted from Bake at 350 by way of the Pioneer Woman

Peanut Butter Swirl

  • 3 Tablespoons butter, melted
  • 1/3 cup confectioner’s sugar
  • 1/4 teaspoon kosher salt
  • 8 Tablespoons (1/2 cup) peanut butter (I used smooth, but you could probably use chunky)
  • 2 Tablespoons flour

Stir or whisk together the butter, sugar, and salt in a small bowl. Then, stir in the peanut butter and flour, stirring until everything is smooth. Set aside.

Brownies

  • 24 dark chocolate peanut butter cups (miniature size–the ones that are about 1 inch), unwrapped and frozen
  • 1 stick plus 5 Tablespoons (13 Tablespoons total) butter
  • 1 cup granulated sugar
  • 1 cup (packed) light brown sugar
  • 1 cup Dutch-process cocoa powder
  • 1 Tablespoon vanilla extract
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 4 eggs, room temperature
  • 1 cup flour

Preheat the oven to 325 degrees and line a 9×13 inch pan with foil, spraying it lightly. In a medium saucepan, melt the butter. When it is almost melted, add the granulated and light brown sugars, whisking. When the butter is melted and the sugar is mostly dissolved, remove from the heat. Whisk in the cocoa powder, vanilla, salt, and baking powder. When smooth, whisk in each egg, one at a time. With the last egg, beat for about 40-50 strokes to get it nice and glossy. Then, gently whisk in the flour.

Pour just enough batter to coat the bottom of the pan. Place the peanut butter cups so that they are in 4 rows of 6, or 6 rows of 4 (depending on how you have your pan). Pour the remaining batter on top of the peanut butter cups, covering them completely. Then, take the peanut butter swirl and dollop it all over the top. Using a knife or offset spatula, swirl the peanut butter mixture into the top of the brownies.

Place in the oven and bake for 30-35 minutes until the brownies are set and only slightly jiggly in the center. Cool to room temperature on a wire rack, then cover and chill in the refrigerator for at least an hour before cutting into squares.

Advertisements

One thought on “Peanut Butter Cup Swirl Brownies

  1. Pingback: Skillet Cookie, Two Ways | fudgingahead

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s