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3. Using a hand mixer, beat the eggs to break them up, then gradually
add the sugar. Mix until light and thickened, about 1 to 2 minutes.
Add vanilla extract and beat until well combined.
4. Stir the flour and salt into the chocolate mixture until just incorporat-
ed. Fold the chocolate mixture into the egg mixture until the batter
is no longer streaky; reserve.
5. Prepare the peanut butter swirl by combining the peanut butter,
confectioners’ sugar and melted butter and stirring until combined.
6. Pour the batter into prepared pan. Dollop the peanut butter mixture
on top and, using a fork or knife, decoratively swirl into the batter.
7. Set oven to Bake at 350°F (180°C) for 25 minutes. After 5 minutes,
transfer to the pan to the preheated oven. Bake until edges are just
dry about 20 minutes. Cool completely and chill in the refrigerator
overnight before cutting and serving.
Nutritional information per brownie:
Calories 317 (57% from fat) • carb. 32g • pro. 5g • fat 21g • sat. fat 11g • chol. 61mg
sod. 107mg • calc. 17mg • fiber 2g