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33
Nutritional information per serving:
Calories 126 (29% from fat) • carb. 22g • pro. 1g • fat 4g • sat. fat 2g • chol. 8mg
sod. 124mg • calc. 4mg • fiber 2g
Peanut Butter Swirl Brownies
Fudgy and rich, these brownies are just the thing when you need a
quick chocolate fix.
Makes 16 brownies
Nonstick cooking spray
1½ sticks (¾ cup) unsalted butter, cubed
4 ounces unsweetened chocolate, chopped
4 ounces bittersweet chocolate, chopped
2 tablespoons cocoa powder
2 teaspoons espresso powder
3 large eggs
1½ cups granulated sugar
2 teaspoons pure vanilla extract
½ cup unbleached, all-purpose flour
¾ teaspoon kosher salt
½ cup peanut butter
¼ cup confectioners’ sugar
2 tablespoons unsalted butter, melted and cooled
Pinch kosher salt
1. Fit the oven with the rack in Position 1. Lightly coat a 9-inch square
baking pan with nonstick cooking spray and line with parchment
paper. Reserve.
2 Put the butter and both chocolates into a heatproof bowl and place
over a pot of simmering water. Once the butter/chocolate mixture is
almost completely melted, stir in cocoa powder and espresso pow-
der. Set aside to cool to room temperature.
3. Using a hand mixer, beat the eggs to break them up, then gradually
add the sugar. Mix until light and thickened, about 1 to 2 minutes.
Add vanilla extract and beat until well combined.
4. Stir the flour and salt into the chocolate mixture until just incorporat-
ed. Fold the chocolate mixture into the egg mixture until the batter is
no longer streaky; reserve.
5. Prepare the peanut butter swirl by combining the peanut butter,
confectioners’ sugar and melted butter and stirring until combined.
6. Pour the batter into prepared pan. Dollop the peanut butter mixture
on top and, using a fork or knife, decoratively swirl into the batter.
7. Set to Bake at 350°F for 25 minutes. After 5 minutes, transfer the
pan to the preheated oven. Bake until edges are just dry, about 20
minutes. Cool completely and chill in the refrigerator overnight before
cutting and serving.
Nutritional information per brownie:
Calories 317 (57% from fat) • carb. 32g • pro. 5g • fat 21g • sat. fat 11g • chol. 61mg
sod. 107mg • calc. 17mg • fiber 2g
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