lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, October 4, 2010

Peanut Butter Swirl Brownies

I attended a baby shower a couple weeks back and they served the most amazing brownie cupcakes. Each one was filled with a Reeses Peanut Butter cup. One of the best combinations in the dessert world and I may have eaten one or two more than I should have. I didn't have any Reeses Cups here at the house today, but I still had the craving. So I improvised...with help from Martha Stewart.  C liked these...of course he piled on Butterfinger ice cream on top.
Peanut Butter Brownies
adapted from Martha Stewart

8 tablespoons (1 stick) unsalted butter, cut into small pieces, plus more for pan
1 cup semi sweet chocolate chips
2/3 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2/3 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract

Peanut Butter filling:
4 tablespoons unsalted butter, melted
½ cup confectioners' sugar
¾ cup smooth peanut butter
¼ teaspoon salt
½ teaspoon pure vanilla extract

Preheat oven to 325 degrees. Grease an 8-inch square baking pan.

Make batter: Put butter and chocolate chips 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 bowl. 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; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a butter knife, running the 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. Cut into squares.
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