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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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From DamGoodSweet Ingredients:
1/2 cup unsalted butter, cut into small pieces |
9 ounces bittersweet chocolate, finely chopped (66%-72% cacao) |
2 eggs |
1 cup firmly packed light brown sugar |
2 teaspoons vanilla extract |
1/4 teaspoon salt |
1/3 cup all-purpose flour |
1/3 cup smooth peanut butter |
Directions:
1. Heat the oven to 300°F Grease an 8-inch square baking dish with cooking spray, line with parchment paper, and lightly spray paper to coat. Bring 2 inches water to a simmer in a medium saucepan over medium-high heat. Place the butter and chocolate in a medium heatproof bowl, then place the bowl over the simmering water ( the bottom of the bowl should not touch the water). Reduce heat to low and melt the choclate and butter together, stirring often. Remove from heat and whisk in eggs, sugar, vanilla, and salt until completely incorporated. Whisk in flour and scrape mixture into the prepared pan, using a rubber spatula to evenly spread the batter and smooth the top.
2. Place the peanut butter in a quart size resealable plastic bag and snip off one corner, making a 1/2 inch hole. Squeeze the peanut butter down into the bag and twist top. Pipe the peanut butter in four straight lines across the top of the brownie batter. Use a toothpick to swirl the peanut butter into the batter. Bake until the the chocolate portions of the brownie have a smooth sheen and are dry, about 45 minutes (the peanut butter portion will still be sticky). Let cool completely before slicing into 2 inch squares.
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