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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Swirled Brownies Recipe

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This recipe for Swirled Brownies is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
PEANUT BUTTER BATTER :

3/4 cup smooth peanut butter
1 large egg
2/3 cup sugar
1 tsp vanilla
1/8 tsp salt

BROWNIE BATTER :

3 ounces unsweetened chocolate, roughly chopped
1/2 cup unsalted butter
1 and 1/4 cup sugar
2 large eggs
2/3 cup flour
1 tsp vanilla
1/2 tsp flaky seal salt (or 1/4 tsp coarse sea salt

1/4 cup semi-or bittersweet chocolate chips
Directions:
Directions:
Pre-heat oven to 350º.
Line an 8 inch square baking pan with parchment and coat the bottom and sides with no-stick cooking spray or butter.

Make peanut butter batter: Whisk all ingredients in a bowl until smooth.

Make brownie batter: In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted.
{You can also do this in the microwave in 30 second bursts, stirring between each.)
Whisk in sugar, then eggs one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula.

Assemble brownies: Spread a thin layer of the brownie batter (about 1/3 of total batter but no need to be exact) in bottom of prepared baking pan. Dollop peanut butter batter all over in big spoonfuls. Dollop remaining brownie batter in pan, aiming if you can between the peanut butter dollops.
Use a butter knife to swirl the batters together in loose figure-8's.
Sprinkle the chips all over.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes our batter-free.
Number Of Servings:
Number Of Servings:
about 12
Preparation Time:
Preparation Time:
20 minutes plus baking
Personal Notes:
Personal Notes:
This recipe was sent to Carrie Cardascia by her daughter Kim. It made a hit in her NYC kitchen.

 

 

 

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