* First of all, today is the day of my marriage featured on Style me Pretty! Visit our function here !!! *
Ok- So you remember the first time you've made a recipe from scratch? I can certainly imagine that moment when I made a cake mix without, not believing how easy and delicious it was! Regarding the brownies, I never fail to be impressed when a recipe tastes better than a box. I have always really liked the brownies box, but the ingredients are not my favorite and I obviously like to try to do everything from scratch.
Regarding these particular brownie, I continue to think about a friend from primary school whose mother used to always peanut butter swirl brownies for class events and bake sales. I remember being obsessed with them and after a while asked for the recipe to give my mother, hoping she'd make them for us. (Wishfully think it would not be healthy with natural flours and sugars.) I remember telling my mom friend, they were in a box, and at the time I thought the box brownies were for my stuff favorite in the world! Now, 20 years later, all that I can think of are ways to throw it all and make them from scratch ...
Well, I'm sure you can guess that I am very happy with the results. I used the darker Valharona cocoa powder that gave brownies incredible rich taste and texture. The layer of peanut butter was everything I wanted it BE- tasting like filling Reese and perfectly nutty and sweet.
As delicious as these proved brownie, I realize that I am horrible "spin." I guess I do not have the necessary delicate hand to gently pull the layers together so a lot of my peanut butter filling finished in the middle. I totally suck right? You know to end up with a sticky layer of peanut butter oozing between layers of fudge brownie. How can I? Now I just need a bake sale or something to do for them :)
- ¼ cup plus 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon of baking soda
- ⅓ cup vegetable oil
- ¼ cup boiling water
- 1 cup white sugar
- 1 egg
- ⅔ cup all purpose flour
- ½ extract teaspoon vanilla
- ⅛ teaspoon salt
- for the filling:
- 4 tablespoons unsalted butter, melted
- ¾ creamy peanut butter cup
- ½ ice cup sugar
- ¼ teaspoon salt coffee
- ½ teaspoon pure vanilla extract
- Preheat oven to 350 degrees F. Prepare a 8x8 pan of cooking either by greasing or lining with parchment.
- In a large bowl, mix together the cocoa and baking soda. Add half of the ⅓ cup of vegetable oil and boiling water. Mix well and thickened. Add sugar, egg and remaining oil. Finally, add the flour, vanilla and salt; mix until all of the flour is incorporated. Do not over mix
- Add the peanut butter, melted butter and vanilla until smooth and thin. Add sugar and salt confectionery. . Mix until creamy and well combined
- ⅓ Pour the brownie batter into prepared pan. Dot with half the topping of peanut butter. Pour the rest of the brownie batter in pan. Pour remaining peanut butter filling on dough brownies. Use a butter knife to gently swirl the peanut butter in the dough, making sure it touches the bottom of the pan. (This does not have to be perfect.)
- Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted in brownies comes out clean. Cool slightly before serving
Recipe adapted :. Martha Stewart Recipes