Swirled Peanut Butter and Fudge Brownies

brownie 1I experimented today for our Easter meal by combining two of the best dessert ingredients: cocoa and peanut butter. The result was a panful of peanut butter gooey stuff on the bottom and my regular brownie recipe on top. Delicious!

You’ll want to mix these in separate bowls and preheat your oven to 350.

Brownie Layer:

1/2 c butter, softened

1 c sugar

2 eggs

1/2 c cocoa powder

1/2 c flour

2 t vanilla extract

1/3 c semi-sweet chocolate chips, melted

In mixer bowl, blend butter, sugar, and eggs on low speed. Add flour, cocoa, and vanilla and mix until blended. Meanwhile, melt chocolate chips in glass bowl in microwave for about 45 seconds or until melted. (Microwave ovens vary so watch closely.) Stir and add to mixture in mixer bowl. Turn up mixer speed a few notches and beat for a minute until mixture is smooth.

Peanut Butter Layer:

1/4 c butter, softened

1/4 c peanut butter

1 c sugar

2 eggs

1/2 c flour

2 t vanilla extract

In separate mixing bowl, stir all ingredients together with spoon until blended.

In 9×13 baking dish (trust me, it doesn’t need to be greased), spread the peanut butter mixture evenly, then spread the brownie mixture over it. With a butter knife, swirl the batters around a bit. Bake for 30-35 minutes, or until top is slightly shiny and doesn’t slip when you tilt the pan slightly. Serve warm or cooled, preferably with ice cream or whipped cream. If you really want to get crazy, drizzle your homemade chocolate syrup on top.

Hint: If you would like a 9×13 pan of fudge brownies and no peanut butter, double the recipe for the brownie layer and bake as directed above.

Janice Powell 2014





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