Paisley Brownies Food

DOUBLE PEANUT BUTTER PAISLEY BROWNIES

Steps:

• Heat Oven to 350 degrees F. Grease 13" X 9" baking pan.
• Beat butter and peanut butter in large bowl.
• Add granulted sugar and brown sugar, beat well.
• Add eggs, one at a time, beating well after each one. Blend in vanilla.
• Stir together flour, baking powder and salt; mix into peanut butter mixture, blending well.
• Stir in peanut butter chips.
• Spread half of batter into prepared pan; spoon syrup over top. Carefully spread remaining batter; swirl with butter knife for marbled effect.
• Bake 35-40 minutes or until lightly browned.
• Cool completely in pan or on wire rack.
• Cut into squares.

PEANUT BUTTER PAISLEY BROWNIES

Steps:

• Preheat oven to 350 degrees. Liberally grease a 13x9x2" pan.
• In a large bowl, cream together softened butter and peanut butter until smooth.
• Add granulated and light brown sugars and mix well.
• Add eggs one at a time, mixing well after each addition.
• Blend in vanilla.
• In a medium bowl, sift flour, baking powder, and salt. Add to peanut butter mixture; mix well.
• Spread half of batter into prepared pan. Pour Hershey's syrup over batter. Spread the remaining batter over syrup. Swirl with a knife.
• Bake for 35-40 minutes. Cool completely before cutting.

FLOURLESS BOURBON BROWNIES

Steps:

• 1. Preheat the oven to 325°F. Butter an 8-inch square baking pan, line with parchment paper or foil, and butter the parchment. 2. In a large saucepan, heat the butter and bourbon over medium heat, stirring occasionally, until the butter melts. Stir in the cocoa powder until smooth. Remove from the heat and immediately add 1½ cups chocolate chips. Stir until smooth. Let cool slightly. 3. Add the eggs, one at a time, beating well after each addition. Stir in the confectioners' sugar until well-combined. Transfer to the prepared pan and spread in an even layer. Sprinkle the remaining ½ cup chocolate chips on top. 4. Bake until the top is glossy and a toothpick inserted 1 inch from the edge comes out clean, about 20 minutes. Cool completely in the pan on a wire rack. 5. Lift out of the pan using the parchment paper. Cut into 12 bars.