adapted from Martha Stewart
Batter:
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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