Peanut Butter Swirl Brownies – 01/24/14

Peanut Butter Swirl Brownies

Peanut Butter Swirl Brownies
Yield: 9 large brownies

Cook Time: 1 hour

Total Time: 3 hours


For Brownie Base:

1/3 cup dark or dutch-processed cocoa powder
1/4 teaspoon baking soda
1/3 cup vegetable oil, divided
1/4 cup boiling water
1 cup granulated sugar
1 egg
2/3 cup all-purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon salt
For Peanut Butter Swirl:

3 tablespoons unsalted butter, melted
1/2 cup smooth peanut butter
1/3 cup confectioners’ sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F. Line an 8-by-8-inch square or round baking pan with parchment paper; butter parchment.
In a large bowl, sift together the cocoa powder and baking soda. Add boiling water and half of vegetable oil and stir until mixture forms a thick paste. Mix in the sugar, egg, and remaining oil. Finally, add the flour, vanilla, and salt and fold until flour is just incorporated, taking care not to overmix.
For the peanut butter swirl, combine peanut butter, butter, and vanilla in a bowl and stir until smooth. Add the confectioner’s sugar and salt and stir until smooth.
Pour chocolate batter into prepared pan, then drop dollops of peanut butter filling on top. Use a butter knife to gently swirl the peanut butter into the batter. Since the peanut butter mixture is quite thick this won’t be perfect, just run your knife through it a few times and let it be.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool to room temperature. For best results, refrigerate brownies a few hours or overnight before serving.


MnM Brownies




For the Brownies
3/4 cup unsalted butter (1 1/2 sticks), melted
2 large eggs
1 cup granulated sugar
2/3 cup light brown sugar, packed
2 tablespoons coffee or water (coffee leftover from the morning brew is fine)
2 teaspoons vanilla extract
3/4 cup unsweetened natural cocoa powder or dark cocoa powder (I used Hershey’s Special Dark)
1 teaspoon instant espresso granules (make sure it’s instant so it dissolves), optional but recommended
3/4 cup all-purpose flour

For the Ganache
1 1/2 cups semi-sweet chocolate chips
1/2 cup half-and-half or cream (I used half-and-half)
1 cup M&M minis (they’re sold in small tubes and I used 1 1/2 tubes; regular size M&Ms may be substituted)


  1. For the Brownies – Preaheat oven to 350F. Line a 9-by-9-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave safe bowl, melt the butter, about 90 seconds on high power.
  3. Add the eggs, sugars, coffee, vanilla, and whisk to combine.
  4. Add the cocoa powder, instant espresso, and whisk until incorporated, free from lumps, and smooth. It could take a few minutes if your cocoa powder is lumpy.
  5. Add the flour and stir until it’s just incorporated; don’t overmix.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for 25 to 29 minutes, or until top has just set, isn’t jiggly in the center, and a toothpick inserted in the center comes out clean or with a few fudgy moist crumbs, but no batter. I baked mine for 26 minutes. Allow brownies to cool completely in pan. While brownies cool, make the ganache.
  7. For the Ganache – Add chocolate chips to a medium, microwave-safe bowl and heat on high power for 1 minute to soften chips. They won’t be melted, this is okay. Don’t stir; set bowl aside.
  8. Heat cream in a glass measuring cup or microwave-safe bowl until it begins to bubble and show signs of just beginning to boiling, about 1 minute on high power.
  9. Pour cream over chocolate chips and let stand for 5 to 10 minutes.
  10. With a whisk, beat mixture until silky, smooth, and combined. If your mixture isn’t smoothing out, heat in 15-second bursts in the microwaves until it can be stirred smooth.
  11. Pour ganache over mostly cooled brownies (after about 30 minutes is fine; they don’t have to be completely cooled). Smooth ganache lightly with a spatula or offset knife.
  12. Evenly sprinkle with M&Ms. Cover pan with a sheet of foil to prevent fridge smells, and place pan in refrigerator until ganache sets up before slicing and serving, at least 2 hours. Do not slice into them until the ganache has set; feel free to make these in advance and store them in the fridge; they get better with time. Brownies will keep airtight for 1 week at room temperature, for 2 weeks in the refrigerator, and for up to 6 months in the freezer. I highly recommend storing them in the refrigerator because having a slight chill to brownies this rich and fudgy is almost imperative.

Peppermint Brownies


For the brownie base:
3/4 cups flour
1/2 teaspoon salt
1 tablespoon dark unsweetened cocoa powder (like Valrhona)
5 ounces good quality dark chocolate (60 to 72%), coarsely chopped
1/2 cup (1 stick) butter, cut into 1 inch cubes
3/4 cups sugar
1/4 cup firmly packed light brown sugar
3 large eggs, at room temperature
1 teaspoons vanilla extract

For the buttercream:
3/4 cups sugar
2 tablespoons flour
3/4 cup milk
2 tablespoons heavy cream
1 1/2 sticks (3/4 cup) butter, softened but still cool, cut into small cubes
3 tablespoons creme de menthe
1 teaspoon peppermint extract

For the chocolate glaze:
6 ounces good-quality dark chocolate (60 to 72%), coarsely chopped
1 teaspoon light corn syrup
1/2 cup (1 stick) unsalted butter, softened, cut into cubes


To make the brownie base: Preheat the oven to 325 degrees F.

Butter the sides and bottom of a glass or light-colored metal 9-by-13-inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment. In a medium bowl, whisk together the flour, the salt, and cocoa powder.

Configure a large size double boiler. Place the chocolate and the butter in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined. Remove the bowl from the pan. The mixture should be at room temperature.

Add three eggs to the chocolate/butter mixture and whisk until just combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula (do not use a whisk) fold the dry ingredients into the wet until there is just a trace amount of the flour/cocoa mix visible.

Pour the batter into the prepared pan, smooth the top with an offset spatula, and bake for approximately 12 to 15 minutes, rotating halfway through the baking time. The brownies should be just a tad underdone (not too gooey, but ideally, just 1 minute from being cooked through completely). A toothpick inserted into the brownies at an angle should contain a few loose crumbs. Remove the brownies from the oven and let cool completely while you make the creme de menthe filling.

To make the buttercream: In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally until mixture comes to a boil and has thickened, 5 to 7 minutes.

Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter and mix until thoroughly incorporated. Increase the speed to medium-high and beat until filling is light and fluffy.

Add the creme de menthe and peppermint extract and mix until combined. If the filling is too soft, chill slightly in the refrigerator and then mix again until it is the proper consistency.

If the filling is too firm, place the bowl over a pot of simmering water and re-mix to proper consistency. Spread the filling evenly across the top of the brownie layer and place the pan in the refrigerator, for a minimum of 45 minutes, while you make the chocolate glaze.

To make the chocolate glaze: In a large non-reactive metal bowl, combine the chocolate, corn syrup, and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir vigorously for 1 minute to release excess heat.

Pour the mixture over the chilled creme de menthe layer and use an offset spatula to spread it into an even layer. Place the pan back in the refrigerator for 1 hour, or until the glaze hardens.

Remove the pan from the refrigerator, wait about 15 minutes for the glaze to soften slightly, and cut the bars with a warm knife. Cut into squares and serve immediately. ?Note: The bars can be stored in the refrigerated, tightly covered, for up to 4 days.

Peanut Butter Brownies


For Brownies:
10 tablespoons (1 1/4 sticks) butter
1 cup sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour

For Frosting:
6 Tablespoons (3/4 stick) softened butter
3/4 cup peanut butter
1 cup powdered sugar
1 teaspoon Maldon or Fleur de Sel.


Prepare an 8 inch square pan. Butter and line the bottom and sides of the baking pan with parchment paper, leaving an overhang on two opposite sides. Butter parchment.

Preheat your oven to 325 degrees F.

Combine the butter, sugar, cocoa, and salt in a heat-proof bowl and place over a large pot of simmering water. The bottom of the bowl should rest in the pot but not touch the water.

Stir over medium heat. When the butter is just about melted, remove the bowl and let the residual heat continue do the rest. Stir until smooth. At this point the mixture should feel warm, not hot to the touch. If hot, wait until warm to add the eggs.

Add the eggs, one at a time, stirring until each egg is fully incorporated before adding the next. Stir in the vanilla. Add the flour, and stir about 40 times until the flour is completely incorporated and the batter is smooth and shiny.

Spread the batter evenly into the prepared pan and bake 20 to 25 minutes, or until a toothpick inserted in the middle comes out with a few moist crumbs. Let cool completely on a wire rack.

To prepare the frosting, cream the butter and the peanut butter until combined. Slowly stir in the powdered sugar until completely incorporated. Spread over cooled brownies and sprinkle with flake salt (Maldon) or Fleur De Sel. Cut into squares.

Chocolate Peanut Butter Pie


For Crust:
1 1/2 cup chocolate wafer cookie crumbs (about 8 ounces or 35 cookies)
5 tablespoons unsalted butter, melted

For Filling:
1/2 cup (1 stick) unsalted butter, cut into cubes
8 ounces good quality dark chocolate, roughly chopped
1 2/3 cups sugar
2 tsp vanilla extract
1/2 tsp salt
4 eggs
1/2 cup creamy salted peanut butter


Preheat oven to 325 degrees F.

Lightly butter the bottom and sides of a 9-inch springform pan or spray with nonstick spray. Combine cookie crumbs and melted butter until crumbs are evenly moistened. Press crumb mixture into prepared pan. Place pan on a cookie sheet (to prevent any butter from leaking onto your oven floor) and bake for 7 to 8 minutes or until set. Remove from oven and cool completely.

Melt chocolate and butter together in a double boiler or a heatproof bowl set over a pot of gently simmering water (the bowl should sit over, but not touch the water). Remove from heat and whisk in sugar, followed by vanilla and salt. Whisk in eggs, one at a time, until smooth.

Spread peanut butter in an even layer in the bottom of the cooled crust. Pour in filling and bake (again setting the pan on a cookie sheet) for 40 to 50 minutes or until the pie is set and shiny on top, but still slightly jiggly in the center. Let cool to room temperature then refrigerate for at least 2 hours until fully set. Slice and serve with freshly whipped cream or vanilla ice cream.




For the caramel filling:

1 cup sugar

2 tablespoons light corn syrup

1/2 cup heavy cream or half and half

1/4 cup water

1 teaspoon fleur de sel or sea salt

1/4 cup sour cream

For the brownie:

1 1/4 cup flour

1 teaspoon salt

2 tablespoons cocoa powder

11 ounces bittersweet chocolate chips (I use Ghiradelli)

2 sticks butter

1 1/2 cups sugar

1/2 cup packed brown sugar

5 eggs

2 teaspoons vanilla

For the top:

1 1/2 teaspoons fleur de sel or sea salt

1 teaspon coarse or granulated sugar



Make the caramel:

In a medium saucepan, combine the sugar, corn syrup and water, stirring carefully to not splash the sides of the pan. Cook over high heat, without stirring, until the mixture is dark amber in color – it happens fast – 6-8 minutes, so keep a careful eye to prevent burning. Remove from heat and slowly add the cream or half and half and salt (it will bubble up and is very hot – be careful). Whisk in the sour cream until smooth (I have used Greek yogurt in a pinch) and set aside to cool.

Make the brownie:

Preheat oven to350 degrees F. Spray with cooking spray a 9 x 13 inch pan, line the bottom with parchment paper, and spray the parchment paper. In a medium bowl, whisk together the flour, salt and cocoa powder. Combine the chocolate chips and butter in a medium micorwave-safe bowl and melt in microwave, checking and stirring often to avoid scorching. When melted and smooth, immediately add both sugars and whisk until smooth. Add three of the eggs at once and whisk until just combined. Add the remainging eggs and whisk until just combined. Add vanilla and stir. Do not overbeat – this will make a cakey brownie. Add the flour mixture and fold with a rubber spatula until just combined.

Pour half the brownie mixture into the prepared pan and smooth so it covers the bottom of the pan. Drizzle about 3/4 cup of the caramel sauce (you will have a lot left over – enjoy with ice cream) over the brownie layer in a zig zag pattern, avoiding the edges of the pan to prevent the caramel from burning. Spread the caramel evenly over the brownie layer with an offset spatula. Scoop the rest of the brownie batter over the caramel layer and smooth gently with an offset spatula. It doesn’t have to be perfect – some caramel may peek through!

Bake the brownies for 30 minutes or until a few moist crumbs stick to a toothpick stuck in the middle. Remove brownies from the oven and sprinkle with the salt and sugar. Cool brownies completely before serving – I like them stored in fridge and served cold, but they are great room temp as well. These freeze well, wrapped individually in plastic wrap.

mrs. campbell's Quick n Easy Brownies


1 1/4 cup butter

3/4 cup cocoa

2 cup sugar

4 eggs

2 teaspoon vanilla

1 1/2 cup flour

melt butter and cocoa, remove from heat. stir in sugar. add eggs add vanilla. beat lightly until combined. don’t overbeat because brownies will rise too high and then fall. stir in flour. spread batter into a greased pan. bake at 350 f for 30 minutes.



  • 1 stick butter
  • 9 ounces bittersweet chocolate
  • 2 eggs
  • 1 cup brown sugar, firmly packed
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/3 cup flour
  • 1/3 cup creamy peanut butter (not natural-style)


Pre-heat the oven to 300°F.

Spray an 8-inch baking pan with cooking spray, line with parchment paper, and spray the paper lightly to coat. Melt the chocolate and butter in the microwave, stopping frequently to stir and checking to prevent scorching. Once the chocolate mixture is melted and smooth, whisk in the eggs, sugar, vanilla and salt. Whisk in the flour; stir until just combined and transfer to prepared baking pan.

Place the peanut putter in a quart-size resealable plastic bag and snip off one corner. Squeeze the peanut butter into the cut corner of the bag and twist the bag closed. Pipe the peanut butter in four long, straight lines across the top of the batter. Using a butter knife, swirl the peanut butter into the batter, so it looks marbled.

Bake until a knife comes out just clean from a a middle chocolate portion – the peanut butter swirl will not look dry – 40-45 minutes. Do not overcook!

Let the brownies cool completely, then cut into small squares. Store in the refrigerator for up to one week.






  • Nonstick cooking spray
  • 1/2 cup unsalted butter
  • 4 (1-ounce) squares unsweetened chocolate
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup semisweet chocolate chips


  • 1/4 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 2 tablespoons milk
  • 1/2 cup creamy peanut butter (NOT natural style)
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt


  • 3/4 cup dark chocolate chips
  • 1/4 cup heavy whipping cream



Heat the oven to 350 degrees F. Line a 8 by 8-inch pan with foil with the foil hanging over the sides and spray with cooking spray.

For the brownies, microwave the butter and unsweetened chocolate in a microwavable bowl at high power until the butter is melted, about 2 minutes. Stir until combined, then mix in the vanilla extract. Meanwhile, beat the sugar and eggs in a large bowl and add in the chocolate mixture. Stir in the flour, baking powder, salt and chocolate chunks. Spread the brownie mixture evenly into the prepared pan. Bake until the brownies are set and a toothpick inserted in the center of the brownies comes out clean, about 22 to 28 minutes. Remove from the oven and let cool completely.

For the peanut butter cookie dough: Add the butter and brown sugar to a large bowl and mix until creamy. Mix in the milk and the peanut butter, then stir in the flour and salt. Spread the peanut butter cookie dough evenly over the cooled brownies.

To make the ganache: In a small microwavable bowl, microwave the chocolate chips and heavy whipping cream, uncovered, on high for 1 minute, stirring after 30 seconds. Continue stirring until the chips are melted and the mixture is smooth. Spread the ganache over the peanut butter layer. Refrigerate until the dough and ganache are set, about 1 hour. Cut into 16 squares and arrange on a serving platter to serve. Store in the refrigerator.