Peanut Butter Brownies

By carvalhohm2

Ingredients

• Brownie:
• 12 ounces (1 3/4 cup + 2 Tablespoons) (336g) Semi Sweet Baking Chocolate OR Chocolate Chips
• 10 ounces (2 1/2 sticks) (280g) Unsalted Butter
• 2 1/2 cups (500g) Granulated Sugar
• 8 (400g) Large Eggs
• 1 Tablespoon Vanilla Extract
• 2 cups (260g) All Purpose Flour
• 1 1/4 teaspoon Salt
• Peanut Butter Swirl:
• 3/4 cup (175g) Cream Cheese
• 1 cup (256g)Peanut Butter
• 1/4 cup (50g) Granulated Sugar
• 2 (100g) Large Eggs
• 3 Tablespoons (42g) Milk

Details

Adapted from woodlandbakeryblog.com

Preparation

Step 1

Preheat your oven to 350 degrees F.

Grease a half sheet pan 12 ” X 18″ pan with Pan Grease and Parchment paper.
**You may use a 9X13″ pan here as well, but your brownies will be much thicker- so be sure to adjust your baking time and temperature.

Peanut Butter Swirl:
First prepare the peanut butter swirl mixture by smoothing out the cream cheese with the paddle attachment. When it is smooth, add the peanut butter and mix until incorporated. Add the granulated sugar and mix until combined well. Add the eggs one at a time, scraping the sides of your mixer bowl after each addition. Add the milk last.

Reserve this mixture and proceed to the prepare the brownie batter.

For the Brownie:
In a microwave safe bowl, combine the butter and chocolate together. On med-high power microwave in 25 second intervals, and stir very well between each interval until completely melted. Once melted, use a hand whisk to emulsify the mixture properly.

In a separate larger mixing bowl combine the sugar, eggs and vanilla extract. With a hand whisk blend together all is incorporated. Add the melted chocolate/butter mixture to the egg & sugar mixture, whisk to incorporate everything together. Add the sifted flour and salt all at once and blend just until incorporated. Immediately pour the batter into the prepared pan and spread evenly.

Drop spoonsful of peanut butter swirl batter in random spots all around the top of the brownie. With a small spatula or a butter knife, swirl the peanut butter batter through the entire surface of the brownie.

Bake in a preheated 350 degree F oven on the center rack for approximately 25-35 minutes or until a toothpick inserted into the center comes out with moist crumbs on it. If the toothpick comes out dry, your brownie will also be dry. If the toothpick still has gooey batter on it, then your brownie will also be gooey in the center.

Cool completely and then cut into desired portion size. I cut the half sheet pan into 4 X 5 cuts to yield 20 portions.

Store at room temperature in an airtight container for up to a week.

You may freeze brownies for up to 2 months