Adding a swirl of peanut butter takes this classic chocolaty treat to a whole new level of delicious.
Save room for Peanut Butter Brownies
MAKES 16 SQUARES HANDS-ON TIME 35 MINUTES TOTAL TIME 1¼ HOURS ½ cup unsalted butter, softened ½ cup crunchy or smooth peanut butter 170 g bittersweet chocolate, chopped (about 6 oz) 1½ cups granulated sugar 4 large eggs 1 cup all-purpose flour ½ cup cocoa powder ¼ tsp baking powder ⅓ cup chopped roasted peanuts
2 tbsp natural peanut butter 2 tbsp chopped roasted peanuts 2 tbsp semisweet chocolate chips Preheat oven to 325°F. Grease 9-inch square baking pan. In small saucepan, stir together butter, peanut butter and chocolate over low heat until mixture is smooth. Remove from heat.
In large bowl, whisk sugar with eggs. Whisk in chocolate mixture.
In small bowl, sift together flour, cocoa powder and baking powder; gently fold into chocolate mixture until combined. Stir in peanuts; scrape into prepared pan.
Topping Dollop peanut butter by 1 tsp over top batter; using knife tip, gently swirl to create marble effect. Sprinkle with peanuts and chocolate chips. Bake until cake tester inserted in centre comes out clean with a few moist crumbs clinging, about 30 minutes. Let cool completely in pan; cut into squares.
PER SQUARE about 325 cal, 7 g pro, 19 g total fat (8 g sat. fat), 35 g carb ( 3 g dietary fibre, 24 g sugar), 63 mg chol, 72 mg sodium, 198 mg potassium. % RDI: 3% calcium, 13% iron, 8% vit A, 15% folate.