Prep 15 mins
Cook 27 mins
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. :)
- 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
- 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.
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.
These brownies are so beautiful - you want to just gobble them up quickly! I will make them again, but with two adjustments: 1) my biggest complain is that they are really not sweet enough so I would increase sugar to 1 1/4 cups, and 2) I might reduce baking powder to 1/4 t. for an even fudgier texture. I noticed there is NO baking powder in the original recipe that appears on the box of Bakers Unsweetened Chocolate.
Though we only baked this recipe the minimum, this tasted way too cakey for my tastes, and it isn't so much a peanut butter brownie as the peanut butter flavor was barely discernable to both my husband and me. It was simple and we had all the ingredients, so it seemed like a good recipe for that reason, but we will not make this again.