Peanut Butter Swirl Brownies--The Best Ever.

I had plans to make something with fresh blueberries. I looked at several recipes and found a cake by a well know baker that looked easy and delicious. With 1/2 pound of butter and 3 cups of fresh blueberries I just knew it would be yummy. The comments said it was better the 2nd day so I thought it would be perfect for Mothers Day Brunch. Made the cake--it was a 9x13 with a yummy streusel topping. I tasted it warm, was not impressed. It was dry and boring. I gave it the benefit of the doubt and let it sit over night. Still boring, hubby said it might be good with ice cream. One does not usually serve ice cream with brunch!

I can admit defeat. It just didn't work, I could take a photo and it would look yummy but I won't!
But the point of this rambling is that it was now 10 PM and we wanted something delicious (do other bakers make treats at crazy hours?). So I found a recipe for a peanut butter swirl brownie, it was traced to a Martha Stewart Living Magazine February 2004. The brownie was delicious warm and by morning it was superb! I think I have a new favorite brownie recipe.
Peanut Butter Swirl Brownies
Chocolate Batter
8 tablespoons butter, cut in small pieces
2 ounces unsweetened chocolate, coarsely chopped
4 ounces semisweet chocolate, coarsely chopped
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cups granulated sugar
3 large eggs
2 teaspoons vanilla
Peanut Butter Filling
4 tablespoons butter, melted
1/2 cup confectioners sugar
3/4 cup smooth peanut butter
1/4 teaspoon salt
1/2 teaspoon vanilla
Preheat oven to 325 degrees. Spray an 8-inch square baking pan and line with parchment, spray again.

 For Chocolate Batter: Melt butter and chocolate in microwave--my microwave has a chocolate melting setting. I love it. Heat chocolate gently, it burns easily. Let cool slightly. Whisk together flour, baking powder, and salt in a bowl, set aside. Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.

 Peanut Butter Filling: Stir together butter, confectioners’ sugar, peanut butter, salt, and vanilla in a bowl until smooth.

 Spread one-third of chocolate batter into prepared pan; a small offset spreader works well. Using 1/2 of the peanut butter filling  drop dollops of filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Spread  remaining chocolate batter on top, and gently spread to fill pan. Drop dollops of remaining peanut butter filling on top. Gently swirl peanut butter filling into batter with a butter knife, running it through the layers three times lengthwise and three times crosswise.

 Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 40 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored in an airtight container at room temperature up to 3 days. Mine were gone within 24 hours.

I usually like nuts in my brownies but the peanut butter was such a fun addition I didn't miss the nuts. This recipe is not chewy nor is it to 'cakey'. It has a melt in your mouth goodness. I will make it again soon!

I found this recipe on Ezra Pound Cake.