Recipe by appleydapply
Peanut butter + chocolate = delicious! From America's Test Kitchen, these are a variation on their basic "lunchbox brownie." Dense and rich and peanut-buttery. This makes a small pan (8x8) so it will be gone quickly. :)
Top Review by Chef shapeweaver �
I made this recipe on 1/11/10, for the " Winter Comfort Cafe 2010 ". I followed the recipe exactly as written. But I had a few problems with this recipe. I even let the brownies cool at room temp. for over 2 hour. First as I was lifting them out of the pan they started to crumble. Second when I went to taste one, it had a very dry cake -like texture. I really don't think that these are going to be made again. But thanks for taking the time to post.
- 8 tablespoons unsalted butter
- 3 ounces unsweetened chocolate, chopped
- 2⁄3 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1⁄3 cup creamy peanut butter
Directions See How It's Made
- Preheat oven to 350 degrees. Line 8-inch square baking pan with foil (letting foil hang over sides) and grease.
- Melt butter and chocolate together in the microwave, stirring often, 1-3 minutes. Let cool slightly.
- In a medium bowl, stir together flour, baking powder, and salt.
- In a large bowl, whisk together sugar, eggs, and vanilla. Whisk in the melted chocolate mixture until combined. Stir in the flour mixture until just incorporated.
- Scrape batter into the prepared pan and smooth the top.
- Drop the peanut butter in small dollops over the brownie batter, then run a knife through the batter to swirl.
- Bake brownies 22-27 minutes, rotating pan halfway through, until a toothpick inserted comes out with a few moist crumbs.
- Let brownies cool completely in the pan on a wire rack, for about 2 hours. Remove brownies from pan by grabbing two sides of foil and lifting. Cut into squares.