Double Peanut Butter Swirled Brownies Recipes

Steps:

• Preheat oven to 350 degrees.
• Mix together melted butter, and sugars.
• Add eggs and vanilla, stir.
• Mix in flour, cocoa powder, baking powder, and salt.
• Pour brownie batter into a 11x7inch pan.
• Drop teaspoons of peanut butter onto the batter.
• Using a butter knife swirl peanut butter in a figure eight pattern.
• Make sure to incorporate the peanut butter through out the batter, but DO NOT over mix.
• Over "swirling" will mix the batter and you will not get the visual peanut butter effect.
• Bake for 20-30 minutes.
• Cool in pan.
• Cut and enjoy!

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
• Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
• In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
• Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.

Steps:

• In a large bowl, cream butter and sugars. Add eggs and milk; mix well. Combine the flour, baking powder and salt; add to creamed mixture and mix well., Divide batter in half. To one portion, add peanut butter and peanut butter chips; mix well. To the other portion, add the cocoa and chocolate chips; mix well. , In a greased 9-in. square baking pan, spoon chocolate batter in eight mounds in a checkerboard pattern. Spoon seven mounds of peanut butter batter between the chocolate batter. Cut through batters with a knife to swirl. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Grease the bottom of a jellyroll pan, then line with parchment paper and grease the paper.
• In a microwave-safe bowl, melt the shortening and chocolate together, stirring every 30 seconds and cooking until melted. Set aside to cool slightly.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs well. Add the granulated sugar and vanilla; beat to combine thoroughly. Beat in the chocolate mixture.
• In a medium bowl, whisk together the flour, baking powder and salt. Stir into the chocolate mixture. Spread the batter evenly in the prepared pan.
• Bake the brownies until a toothpick inserted in the center comes out clean, 12 to 15 minutes. Remove from the oven and let cool in the pan for 10 minutes. Release the edges with a butter knife, and turn the brownies out onto a cutting board to cool completely. Cut in half, creating two large, equal pieces.
• For the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening and vanilla. Add the confectioners' sugar, 1 cup at a time, adding 1 tablespoon of water between each addition and mixing until you get a spreadable consistency. You may not need to add all the water.
• Spread the filling over one of the large brownie pieces, and cover with the other piece like a sandwich. Cut into 2-inch" squares.

Steps:

• In a mixing bowl, combine butter and sugars.
• Add eggs and milk; mix well.
• Combine flour, baking powder, and salt; add to creamed mixture and mix well.
• Divide batter in half.
• To one portion, add peanut butter and peanut butter chips.
• To the other portion, add cocoa and chocolate chips; mix well.
• In a greased 9-inch square pan, spoon chololate batter into 8 mounds in a checker board pattern.
• Spoon 8 mounds of peanut butter batter in between the chocolate batter.
• Cut through batter with a knife to swirl.
• Bake at 350F for 25-30 minutes or until toothpick interted near the center comes out clean.
• Cool on a wire rack.

Steps:

• Swirl peanut butter into brownie batter and bake according to package.
• Slice and serve.
• Enjoy!

Steps:

• Preheat oven to 350°F.
• Grease a 11x7-inch or 9x9-inch baking pan and set aside.
• Into a medium-sized microwave-safe mixing bowl, place chopped chocolate and peanut butter. Microwave for 30 seconds at a time, stirring in between until smooth.
• Stir in sugar. Then add eggs and vanilla.
• In a small mixing bowl, whisk together flour and baking soda. Stir into chocolate mixture thoroughly.
• Spread batter into baking pan. With a spoon, make six evenly-spaced wells in the batter. Dollop 1/2 tbs. peanut butter into each well. With a butter knife, gently swirl crosswise and then lengthwise.
• Bake for 20-25 minutes until a toothpick inserted into brownie section comes out clean.
• Cool for 30 minutes to 1 hour, cut into 12 squares and serve.

Steps:

• Cream butter and sugars.
• Add eggs and milk and mix.
• Combine flour, powder and add to creamed mixture and mix.
• Divide batter in half.
• To one half add peanut butter and peanut butter chips and mix
• To the other half add cocoa and chocolate chips and mix.
• In a greased 9x9 in baking pan, spoon chocolate batter in eight mounds to form a checkerboard pattern.
• Spoon seven mounds of peanut butter batter between them.
• Cut through batter with a knife to marblize.
• Bake at 350 for 25-30 minutes and cool.

Steps:

• Heat Oven to 350 degrees F. Grease 13" X 9" baking pan.
• Beat butter and peanut butter in large bowl.
• Add granulted sugar and brown sugar, beat well.
• Add eggs, one at a time, beating well after each one. Blend in vanilla.
• Stir together flour, baking powder and salt; mix into peanut butter mixture, blending well.
• Stir in peanut butter chips.
• Spread half of batter into prepared pan; spoon syrup over top. Carefully spread remaining batter; swirl with butter knife for marbled effect.
• Bake 35-40 minutes or until lightly browned.
• Cool completely in pan or on wire rack.
• Cut into squares.