Yes, I know. Here it is – another chocolate peanut butter combination.
Well, yeah. It’s good!
You know those moist, chewy brownies that I am famous for? Well imagine those swirled with peanut butter. That’s all. No booze, extra chocolate, pretzel bits, or anything else. Simple. Easy. Delicious.
The trick to getting a really thin layer of crispy, followed by a thicker layer of chewy all surrounding a center of gooey is in melting the butter and using cocoa instead of chocolate. You’ll get a more intense flavor and a better texture every single time. I use the Hershey’s Special Dark because it is the darkest cocoa I can find.
Remember, don’t overcook these – take them out of the oven slightly under-cooked and let them cool for ten minutes or so. Keep in mind that the longer they cook the cakier they will be. Try different cooking times until you come up with exactly the texture you are looking for.
If you are planning to ship brownies to college, to the military, or across the street don’t cut them. Bake them in a disposable aluminum pan and wrap it air tight with aluminum foil once the bars cool. It will help to stabilize them so that they arrive in one piece and fresh rather than stale crumbs. It takes about 10 days for something to ship from Texas to Japan or Korea so keep that in mind when you are packing and shipping.
If you love chocolate and peanut butter put these on your must bake list.
Peanut Butter Swirl Bars
- 1 3/4 cups sugar
- 1/4 cup brown sugar
- 1 1/2 c flour
- 1/2 c Hershey’s Special Dark cocoa
- 1/2 teaspoon salt
- 1 cup melted butter
- 3 eggs
- 2 tsp vanilla
- 1/2 cup peanut butter
- Combine the flour, cocoa, and salt.
- Combine the butter, eggs, sugar and vanilla and mix for 3 minutes on medium speed.
- Spread n a greased 9×13 pan or a 9" x 9" pan for thicker brownies.
- Drop globs of peanut butter on the top and swirl through with a knife - don't over mix
- Bake at 350F for 25-30 minutes.
- Do not over-bake.
- Cool completely.
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