Crunchy Peanut Butter Swirl Brownies Food

NATURAL PEANUT BUTTER SWIRL BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Mix together melted butter, and sugars.
• Add eggs and vanilla, stir.
• Mix in flour, cocoa powder, baking powder, and salt.
• Pour brownie batter into a 11x7inch pan.
• Drop teaspoons of peanut butter onto the batter.
• Using a butter knife swirl peanut butter in a figure eight pattern.
• Make sure to incorporate the peanut butter through out the batter, but DO NOT over mix.
• Over "swirling" will mix the batter and you will not get the visual peanut butter effect.
• Bake for 20-30 minutes.
• Cool in pan.
• Cut and enjoy!

PEANUT BUTTER SWIRL BROWNIES

Steps:

• In a mixing bowl, combine butter and sugars.
• Add eggs and milk; mix well.
• Combine flour, baking powder, and salt; add to creamed mixture and mix well.
• Divide batter in half.
• To one portion, add peanut butter and peanut butter chips.
• To the other portion, add cocoa and chocolate chips; mix well.
• In a greased 9-inch square pan, spoon chololate batter into 8 mounds in a checker board pattern.
• Spoon 8 mounds of peanut butter batter in between the chocolate batter.
• Cut through batter with a knife to swirl.
• Bake at 350F for 25-30 minutes or until toothpick interted near the center comes out clean.
• Cool on a wire rack.

PEANUT SWIRL BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
• Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
• In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
• Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.

PEANUT BUTTER SWIRL BROWNIES

Steps:

• In a large bowl, cream butter and sugars. Add eggs and milk; mix well. Combine the flour, baking powder and salt; add to creamed mixture and mix well., Divide batter in half. To one portion, add peanut butter and peanut butter chips; mix well. To the other portion, add the cocoa and chocolate chips; mix well. , In a greased 9-in. square baking pan, spoon chocolate batter in eight mounds in a checkerboard pattern. Spoon seven mounds of peanut butter batter between the chocolate batter. Cut through batters with a knife to swirl. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

PEANUT-BUTTER SWIRL BROWNIES

Steps:

• Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
• Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
• Whisk together flour, baking powder, and salt in a separate bowl, and set aside.
• Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
• Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth.
• Pour one-third of batter into prepared pan, and spread evenly with a rubber spatula. Place dollops of filling (about 1 tablespoon each) about 1 inch apart on top of batter. Drizzle remaining batter on top, and gently spread to fill pan. Place dollops of remaining filling on top.
• With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through layers. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.

PEANUT BUTTER SWIRL BROWNIES RECIPE BY TASTY

Steps:

• In a small mixing bowl, combine peanut butter, coconut oil, maple syrup, vanilla extract, and salt. Mix until combined. Set aside.
• Place chocolate and coconut oil in a medium-sized microwave safe bowl.
• Microwave on high for 15 second intervals stirring in between until chocolate is melted.
• Let cool.
• Preheat oven to 325˚F (170˚C).
• Add eggs, maple syrup, brown sugar, and vanilla extract. Mix until combined.
• Add flour, baking powder, and salt. Mix until combined.
• Pour brownie batter into a greased, parchment lined, 8 inch by 8 inch (20 cm by 20 cm) baking pan making sure that the parchment is overlapping the pan.
• Pour peanut butter mixture in several stripes across the top of the brownie batter.
• With a knife, swirl the peanut butter mixture into the brownie batter.
• Bake for 25-30 minutes.
• Let cool before cutting.
• Enjoy!

PEANUT BUTTER SWIRL BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Coat a 9-inch square baking pan with cooking spray.
• Beat together the confectioners' sugar, peanut butter, cream cheese, 1/2 teaspoon vanilla extract and 1 egg in a large bowl with an electric mixer on medium-high speed until smooth.
• In a small bowl, combine the flour, cocoa powder, baking powder and salt. Whisk to thoroughly combine.
• In a medium bowl, whisk together the remaining 2 eggs, granulated sugar and remaining 1 teaspoon vanilla. Whisk in the butter.
• Add the flour mixture and chocolate chips to the bowl with the egg-butter mixture and fold together with a spoon or spatula until just combined.
• Add half of the brownie batter to the pan and tap on the countertop to level. Add the peanut butter mixture by the spoonful, making sure that the spoonfuls do not touch each another. Pour the remaining brownie batter over the top and swirl the two batters together with a butter knife.
• Bake until the edges are just set, about 20 minutes. The center should still be soft. Cool in the pan for at least 15 minutes before cutting.

PEANUT BUTTER SWIRL BROWNIES

Steps:

• In a bowl cream together 1/2 stick of the butter, the peanut butter, and the brown sugar and beat in 1 of the eggs and the cream cheese, a little at a time, beating until the mixture is smooth. In a small saucepan melt 1 stick of the remaining butter with the chocolate over low heat, stirring until the mixture is smooth, and let the chocolate mixture cool. In another bowl cream together remaining 1 stick butter and the granulated sugar, beating until the mixture is light and fluffy, and beat in the remaining 2 eggs, 1 at a time, beating well after each addition. Stir in the chocolate mixture, the vanilla, and the flour, sifted, and pour the batter into a buttered 13- by 9-inch baking pan. Drop dollops of the peanut butter mixture into the batter, swirling the peanut butter mixture to marble the batter, bake the brownies in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until they pull away slightly from the sides of the pan and a tester comes out with crumbs adhering to it, and let them cool before cutting them into squares.

CRUNCHY PEANUT BUTTER SWIRL BROWNIES

Steps:

• Heat oven to 350 degrees F (175 degrees C). Grease bottom of one13x9 inch pan.
• In a small bowl blend the cream cheese, peanut butter, white sugar and 1 egg. Beat at medium speed until smooth. Stir in peanuts and set aside.
• In a large bowl combine the brownie mix, water, oil and 2 eggs. Beat for fifty strokes with a wooden spoon.
• Spread half of the batter into the prepared pan. Drop filling by tablespoonfuls over brownie batter. Spoon remaining batter over filling. Pull a knife through the batter in wide curves, turn pan and repeat for a marbled effect.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool completely and cut into bars. Sore tightly covered in the refrigerator.