– Butter - unsalted – baking chocolate - semi-sweet – Eggs - room temperature – Sugar - granulated white sugar – Brown sugar – Vanilla extract – Flour - all-purpose – Cocoa powder - unsweetened – salt – Peanut butter
- Hand mixer - Square cake pan (in picture)
Melt the butter and chocolate in a bain-marie or microwave.
Whisk the eggs with the sugar and vanilla for at least 2 minutes until the mixture is thick and glossy.
Add the melted chocolate and butter mixture to the egg mixture and beat again until smooth.
Gently fold in the sifted dry ingredients with a spatula.
Pour the brownie batter into a square tin lined with parchment paper. Add teaspoons of peanut butter in various places.
Use a knife to make swirls in the brownies batter. Preheat oven to 180°C and bake brownies for 25-30 minutes.
– Room Temperature Eggs: Ensure your eggs are at room temperature. This helps them blend seamlessly with the other ingredients, creating a smoother texture. – Peanut Butter Swirl: Use natural peanut butter, whether creamy or chunky, for the swirl. Consider adding peanut butter chips or chopped peanuts for extra peanut goodness. – Proper Mixing: Be cautious not to overmix the brownie batter after adding the flour. – Baking Time: The brownies should still be slightly soft when you remove them from the oven, as they will continue to set while cooling. – Chill for Clean Slices: For neater slices, refrigerate the brownies for a short time before cutting. This makes them easier to slice cleanly.
Serve the swirled peanut butter brownies slightly warm with a scoop of vanilla ice cream.