Peanut Butter Swirl Brownies

Preheat the oven to 350º F. Line a 8x8 or 9x9 inch pan with aluminum foil or parchment paper. Spray lightly with non-stick cooking spray. 

In a mixing bowl, combine the properly measured flour, salt and cocoa powder. Stir together with a spoon until mixed. Set aside. 

In a small saucepan over low heat, combine the chopped unsweetened chocolate and cubed butter. Stir occasionally until it’s fully melted, about 5 minutes.

Meanwhile, in a larger mixing bowl, beat the sugar and eggs plus additional egg yolk with an electric mixer for 1 minute, until the mixture is pale yellow and doubled in volume. 

Once the chocolate is melted, pour it into the egg mixture. Then add the vegetable oil and vanilla extract. Stir with a spatula to combine. 

Spoon the flour mixture into the wet ingredients, mixing with a spatula just until combined. Do not continue to mix the batter once you can no longer see flour. 

Transfer the batter to the prepared pan and smooth. Set aside.

Heat the peanut butter for 15-30 seconds until it’s more liquidy. Mix in the powdered sugar. Transfer the peanut butter mixture to a piping bag or ziplock bag with corner cut off.

Pipe the peanut butter filling in a grid pattern, then use a butter knife and drag it across the grid to create swirls.

Bake for 33-35 minutes (glass pan) 30-33 minutes (metal pan) or until a toothpick inserted in the center comes out clean. For a chewier, less fudgy brownie, bake for 36-40 minutes in a glass pan or 34-38 minutes in a metal pan. 

To get really nice clean brownie squares, I like to refrigerate my brownies for at least 30 minutes before cutting. Then I use a long 8 inch chef’s knife to cut them. But here’s the MOST IMPORTANT TIP: wipe the knife CLEAN between each cut. Yes, it’s annoying, but it works!