peanut swirl brownies.
small batch version of ina garten’s peanut swirl brownies 🤎
makes 8 medium sized brownies
ingredients
1/2 cup unsalted butter
3.5oz semisweet chocolate
2oz bittersweet chocolate
2 large eggs
1/2 tbsp instant coffee/espresso
1/2 tbsp vanilla bean paste
1/2 cup + 1 tbsp granulated sugar
1/4 cup (30g) all-purpose flour
3/4 tsp baking powder
1/4 tsp kosher salt
1/4 cup (43g) semisweet chocolate chips
2 tbsps (34g) smooth peanut butter
optional: flaky sea salt, for topping
tools
double boiler - large heatproof mixing bowl + small pot with some water
large mixing bowl
whisk
mesh sieve
11×8” medium baking dish (2.5 qt) greased and lined with parchment paper
wire rack
large kitchen knife
steps
make the brownie batter: preheat oven to 350f
in a double boiler with large mixing bowl, melt together 1/2 cup unsalted butter, 3.5oz semisweet chocolate, & 2oz bittersweet chocolate. let cool slightly
in another large mixing bowl, gently whisk together 2 large eggs, 1/2 tbsp instant coffee/espresso, 1/2 tbsp vanilla bean paste, & 1/2 cup + 1 tbsp granulated sugar
stir in chocolate mixture into egg mixture. let cool about 10 minutes
sift in 1/4 cup all-purpose flour, 3/4 tsp baking powder, & 1/4 tsp kosher salt into cooled chocolate mixture
add in about 1/4 cup semisweet chocolate chips to the batter
pour batter into prepared baking dish. spoon about 2 tbsps smooth peanut butter over batter and using a butter knife, swirl peanut butter through batter
bake the peanut swirl brownie: bake for about 30-35 minutes until surface is shiny and puffed and the center is dry to the touch but still soft when pressed. do not overbake !
let brownies cool completely on a wire rack. sprinkle some flaky sea salt. cut with a large kitchen knife
enjoy!
