Peanut Butter Chocolate Swirl Brownies Food

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.

CHOCOLATE-PEANUT BUTTER SWIRL BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with parchment paper.
• Place unsweetened chocolate, butter, and semisweet chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and cool to room temperature, about 10 minutes.
• Whisk sugar, eggs, and vanilla extract together in a large bowl. Whisk in cooled chocolate mixture. Stir in flour with a spoon until incorporated. Stir in dark chocolate chips and peanut butter chips.
• Spread 1/2 of the batter in the prepared baking pan. Take 1/2 of the peanut butter and put it in small dots over top of the batter, then use a knife to spread it into a marble-like pattern. Top with remaining batter, dot with remaining peanut butter, and swirl again.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Let cool completely before slicing.

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 CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350. Line a 9x9x2-inch baking pan with foil, extending foil up over the edges of the pan. Lightly coat foil with nonstick cooking spray. Set aside.
• In a medium saucepan, melt butter over low heat; remove from heat. Whisk in sugar and 1/3 cup cold water. Whisk in egg, oil, and vanilla until combined. Stir in 1 cup of the flour and the baking powder until combined. (Batter will be thin at this point). Place peanut butter in a small bowl; gradually whisk in 1/2 cup of the batter until smooth. Set aside. In another small bowl, combine the remaining 1/4 cup flour and the cocoa powder; stir into the plain batter. Stir chocolate pieces into chocolate batter; pour into prepared pan.
• Drop peanut butter batter in small mounds over chocolate batter in pan. Using a thin metal spatula, swirl the batters together. Bake 20-25 minutes or until top springs back when lightly touched and a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Cut into 20 bars.
• Notes: If using Sugar Substitutes - Follow package directions to use product amount equivalent to 3/4 cup sugar. Decrease baking time to 15-18 minutes.
• Flour Substitutes: 3/4 cup whole grain oat flour, whole grain corn flour, or white bean flour for 3/4 cup of the all purpose flour. Or substitute 1/2 cup full fat almond meal/flour for 1/2 cup of the all purpose flour. Or substitute 1 1/4 cups high fiber flour or gluten-free baking flour (if using gluten-free baking flour, increase water to 1/2 cup) for all of the all purpose flour. If using two flours, stir them together before adding to recipe.

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 CHOCOLATE SWIRL BROWNIES

Steps:

• Cream butter and sugars.
• Add eggs and milk and mix.
• Combine flour, powder and add to creamed mixture and mix.
• Divide batter in half.
• To one half add peanut butter and peanut butter chips and mix
• To the other half add cocoa and chocolate chips and mix.
• In a greased 9x9 in baking pan, spoon chocolate batter in eight mounds to form a checkerboard pattern.
• Spoon seven mounds of peanut butter batter between them.
• Cut through batter with a knife to marblize.
• Bake at 350 for 25-30 minutes and cool.

CHOCOLATE PEANUT BUTTER MARSHMALLOW SWIRL BROWNIES

Steps:

• Preheat oven to 350°F.
• Spray a 9x13-inch baking pan with cooking spray and set aside.
• Combine 1/4 cup of the sweetened condensed milk, the margarine, milk, cake mix, and egg white in a large mixing bowl until well combined.
• Press 2/3 of the batter into the baking pan, flouring hands if necessary to prevent sticking.
• Bake for 10 minutes.
• Combine remaining sweetened condensed milk with marshmallow creme and peanut butter morsels then spread mixture evenly over the baked layer.
• Carefully drop remaining batter by spoonfuls over all.
• Bake an additional 30 minutes.
• Cool completely before cutting into 24 pieces.

PEANUT BUTTER SWIRL CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°F. Spray 8 x 8 x 2-inch baking pan with nonstick spray.
• Make swirl:
• Using electric mixer, beat cream cheese and next 5 ingredients in medium bowl until blended and smooth.
• Make brownies:
• Combine butter and both chopped chocolates in heavy medium saucepan. Stir over low heat until melted and smooth. Remove from heat; cool to room temperature. Whisk in eggs, then sugar, vanilla and salt. Add flour; stir just until blended. Stir in chocolate chips.
• Spread 1/3 of brownie batter in prepared pan (layer will be thin). Alternate generous tablespoonfuls of remaining brownie batter and peanut swirl batter atop brownie layer in pan. Using small knife, cut through batters, creating marbleized effect; smooth top slightly.
• Bake brownies until peanut swirl is set and tester inserted into center comes out with moist crumbs attached, about 30 minutes. Cool in pan on rack.

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.