Chocolate Peanut Butter Swirl Brownies Food

NATURAL PEANUT BUTTER SWIRL BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Mix together melted butter, and sugars.
• Add eggs and vanilla, stir.
• Mix in flour, cocoa powder, baking powder, and salt.
• Pour brownie batter into a 11x7inch pan.
• Drop teaspoons of peanut butter onto the batter.
• Using a butter knife swirl peanut butter in a figure eight pattern.
• Make sure to incorporate the peanut butter through out the batter, but DO NOT over mix.
• Over "swirling" will mix the batter and you will not get the visual peanut butter effect.
• Bake for 20-30 minutes.
• Cool in pan.
• Cut and enjoy!

CHOCOLATE-PEANUT BUTTER SWIRL BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with parchment paper.
• Place unsweetened chocolate, butter, and semisweet chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and cool to room temperature, about 10 minutes.
• Whisk sugar, eggs, and vanilla extract together in a large bowl. Whisk in cooled chocolate mixture. Stir in flour with a spoon until incorporated. Stir in dark chocolate chips and peanut butter chips.
• Spread 1/2 of the batter in the prepared baking pan. Take 1/2 of the peanut butter and put it in small dots over top of the batter, then use a knife to spread it into a marble-like pattern. Top with remaining batter, dot with remaining peanut butter, and swirl again.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Let cool completely before slicing.

PEANUT BUTTER CHOCOLATE SWIRL BROWNIES

Steps:

• Cream butter and sugars.
• Add eggs and milk and mix.
• Combine flour, powder and add to creamed mixture and mix.
• Divide batter in half.
• To one half add peanut butter and peanut butter chips and mix
• To the other half add cocoa and chocolate chips and mix.
• In a greased 9x9 in baking pan, spoon chocolate batter in eight mounds to form a checkerboard pattern.
• Spoon seven mounds of peanut butter batter between them.
• Cut through batter with a knife to marblize.
• Bake at 350 for 25-30 minutes and cool.

PEANUT SWIRL BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
• Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
• In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
• Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.

CHOCOLATE STOUT AND PEANUT BUTTER SWIRL BROWNIES

Steps:

• Preheat oven to 160F (or 325F). Grease the bottom of a 8x11 inch pan.
• Break the chocolate into small pieces. Chop butter into small cubes. Place butter and chocolate into a saucepan and heat over very low heat, stirring constantly, until melted. Set aside and allow to cool slightly.
• Sift cocoa powder, sugar, and flour in a large mixing bowl. Add melted chocolate and butter, chocolate stout, and eggs. Stir until just combined, taking care not to over-mix.
• Pour batter into the prepared pan. Using a teaspoon, place dollops of peanut buter over the surface of the batter. Swirl a knife tip through the batter to create a marbled effect.
• Bake for 22-25 minutes or until a sewer inserted in the center comes out clean. Remove from oven and allow to cool completely before removing and cutting into squares.

PEANUT BUTTER SWIRL BROWNIES

Steps:

• In a large bowl, cream butter and sugars. Add eggs and milk; mix well. Combine the flour, baking powder and salt; add to creamed mixture and mix well., Divide batter in half. To one portion, add peanut butter and peanut butter chips; mix well. To the other portion, add the cocoa and chocolate chips; mix well. , In a greased 9-in. square baking pan, spoon chocolate batter in eight mounds in a checkerboard pattern. Spoon seven mounds of peanut butter batter between the chocolate batter. Cut through batters with a knife to swirl. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

PEANUT BUTTER SWIRL CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°F. Spray 8 x 8 x 2-inch baking pan with nonstick spray.
• Make swirl:
• Using electric mixer, beat cream cheese and next 5 ingredients in medium bowl until blended and smooth.
• Make brownies:
• Combine butter and both chopped chocolates in heavy medium saucepan. Stir over low heat until melted and smooth. Remove from heat; cool to room temperature. Whisk in eggs, then sugar, vanilla and salt. Add flour; stir just until blended. Stir in chocolate chips.
• Spread 1/3 of brownie batter in prepared pan (layer will be thin). Alternate generous tablespoonfuls of remaining brownie batter and peanut swirl batter atop brownie layer in pan. Using small knife, cut through batters, creating marbleized effect; smooth top slightly.
• Bake brownies until peanut swirl is set and tester inserted into center comes out with moist crumbs attached, about 30 minutes. Cool in pan on rack.

CHOCOLATE PEANUT BUTTER BROWNIES

Steps:

• In a small saucepan, melt chocolate and butter over low heat; set aside. In a bowl, beat eggs and sugar until light and pale-colored. Add flour and melted chocolate; stir well. Pour into a greased 9-in. square baking pan. Bake at 350° for 25 minutes or until the brownies test done. Cool. , For filling, beat confectioners' sugar, peanut butter and butter in a bowl. Stir in cream until mixture reaches desired spreading consistency. Spread over cooled brownies; cover and chill until firm. , For glaze; melt chocolate and butter in a saucepan, stirring until smooth. Drizzle over the filling. Chill before cutting. Store in refrigerator.

PEANUT BUTTER SWIRL BROWNIES

Steps:

• Heat oven to 350°F. Grease square pan, 9x9x2 inches. Mix sugars, butter, milk and eggs in medium bowl. Stir in flour, baking powder and salt.
• Divide batter in half (about 1 cup plus 2 tablespoons for each half). Stir peanut butter and peanut butter chips into 1 half. Stir cocoa and chocolate chips into remaining half.
• Spoon chocolate batter into pan in 8 mounds, checkerboard style. Spoon peanut butter batter between mounds of chocolate batter. Gently swirl through batters with knife for marbled design.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely about 1 hour. For 16 brownies, cut into 4 rows by 4 rows.

CHOCOLATE PEANUT BUTTER MARSHMALLOW SWIRL BROWNIES

Steps:

• Preheat oven to 350°F.
• Spray a 9x13-inch baking pan with cooking spray and set aside.
• Combine 1/4 cup of the sweetened condensed milk, the margarine, milk, cake mix, and egg white in a large mixing bowl until well combined.
• Press 2/3 of the batter into the baking pan, flouring hands if necessary to prevent sticking.
• Bake for 10 minutes.
• Combine remaining sweetened condensed milk with marshmallow creme and peanut butter morsels then spread mixture evenly over the baked layer.
• Carefully drop remaining batter by spoonfuls over all.
• Bake an additional 30 minutes.
• Cool completely before cutting into 24 pieces.