1/2 cup (1 stick/4 oz./113g) butter
2/3 cup peanut butter (creamy style)
1 1/2 cups brown sugar
1/4 teaspoon salt (optional)
1/2 tablespoon vanilla extract
3 large eggs
2 tablespoons milk
1/2 tablespoon baking powder
1 1/4 cups all-purpose flour
1/2 cup store-bought or homemade chocolate syrup* (recipe follows)
1. Preheat oven to 325 degrees F/160 degrees C. Lightly grease a 9 x 13-inch baking pan. Dust with flour or line with parchment paper.
2. With an electric mixer, beat the butter and peanut butter together until soft and combined. Add the brown sugar and salt (salt is optional if using salted butter in the recipe). Add the extract.
3. Beat in the eggs one at a time until the mixture is light and fluffy. Add the milk. Add the baking powder and flour and beat until well combined.
4. Scrape the peanut butter batter into prepared baking pan. Spread smooth. Pour the chocolate syrup onto the batter in pools.
5. Hold a table knife or spatula vertically and cut through the batters just until the two batters are swirled together. Do not over mix.
6. Bake for 40 to 45 minutes or until the brownies test done by sticking a toothpick or knife into the center of the pan. The brownies will be done when moist crumbs cling to the toothpick or knife. Let the brownies cool completely before removing them from the pan.
Makes 24-36 brownies (depending on what size you cut them).
Homemade Chocolate Syrup
This syrup is delicious over ice cream or as a base for an intense hot chocolate (heat 1 cup milk with 1/3 cup syrup), or to use in these wonderful brownies.
1 cup water
1/2 cup granulated sugar
2/3 cup unsweetened cocoa powder, preferably Dutch-process
1/4 teaspoon salt
1 teaspoon vanilla extract
Bring water and sugar to a boil, whisking until sugar is dissolved. Whisk in cocoa and salt and simmer, whisking, until slightly thickened, about 3 minutes. Remove from heat and add vanilla, then cool (syrup will continue to thicken as it cools).
Makes about 1 1/2 cups.
Date: July 25, 2006