In our last issue, we had a recipe for cream cheese swirled through a brownie batter. This is different—chocolate syrup swirled through a peanut butter brownie. We think that you will like it.
This recipe calls for chocolate syrup. It really doesn’t matter what kind. Commercial syrup works fine but so does homemade. If you need one, get a recipe for homemade chocolate syrup here.
1/2 cup butter
2/3 cup peanut butter
1 1/2 cups brown sugar
1/4 teaspoon salt
1/2 tablespoon vanilla extract
3 large eggs
2 tablespoons milk
1/2 tablespoon baking powder
1 1/4 cup all-purpose or bread flour
1/2 cup chocolate syrup
Preheat the oven to 325 degrees. Lightly grease a 9 x 13-inch baking pan. Dust with flour or line with parchment paper.
- With your stand-type mixer, beat the butter and peanut butter together until soft and combined. Add the brown sugar and salt. Add the extract.
- 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.
- Scrape the peanut butter batter into the prepared pan. Spread smooth. Pour the chocolate syrup onto the batter in pools.
- Hold a table knife or spatula vertically and cut through the batters just until the two batters are swirled together. Do not over mix.
- 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.