Fudgy Brownies Filled and Swirled with Creamy Peanut Butter

By Sugar Spun Run · 70 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C) and line a 9x9-inch (22x22 cm) baking pan with parchment. Set aside.
2. In a microwave-safe bowl, heat the butter and chopped chocolate for 30 seconds, stir, then keep heating in 20-second bursts, stirring between, until completely melted and smooth.
3. Immediately whisk in the cocoa powder.
4. With an electric mixer on medium-high, beat the sugar, eggs and vanilla in a large bowl for about 1 minute, until pale yellow and lightened.
5. Pour the chocolate mixture into the egg mixture and stir until fully combined and uniform.
6. Sift the flour and salt over the batter and stir until the flour is fully absorbed and the batter is smooth.
7. Stir in the mini chocolate chips, if using.
8. Measure out about 2 tablespoons of peanut butter and set it aside for the topping.
9. Spread half the brownie batter evenly in the bottom of the pan.
10. Dollop the larger remaining amount of peanut butter over the batter and gently spread it with the back of a spoon, leaving about ¼ to ½ inch of space around the edges.
11. Dollop the remaining brownie batter over the peanut butter and gently spread it with a spoon to the edges of the pan so the peanut butter is fully covered.
12. Dollop the reserved peanut butter on top and swirl it gently into the brownies with a knife.
13. Bake on the center rack at 350°F (175°C) for 35 to 40 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
14. Let cool completely before cutting.

Summarized from Sugar Spun Run's video. Watch it for the details.

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