PEANUT BUTTER SWIRL BROWNIES

Last month, we featured an episode in the show that was dedicated to bars. Here's a recipe that we did for True Confections. I'm sharing this simply because I love everything that has peanut butter...I prefer using the creamy kind for this recipe but the chunky ones will do too.

This rich, fudgey, creamy and moist bar is very easy to make so get your wooden spoon and bowl out and start baking. Happy weekend!

Ingredients:

BROWNIES

1 cup butter, cubed

5 ounces bittersweet chocolate, chopped

2 cups sugar

1 1/3 cups all-purpose flour

1/2 cup cocoa powder

1/2 teaspoon salt

4 pieces eggs

2 teaspoons vanilla

PEANUT BUTTER FILLING

1/4 cup butter

1/2 cup peanut butter

1/2 cup confectioner's sugar

1 teaspoon vanilla

Directions:

1. Preheat oven to 325 degrees. Butter an 9-inch square baking pan and line with parchment, allowing a 2-inch overhang.

2. Make brownie batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.

3. Whisk together flour, cocoa powder and salt in a bowl.

4. Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla.

5. Add flour mixture; stir until well incorporated.

6. Make filling: Stir together butter, peanut butter, confectioners' sugar, and vanilla in a bowl until smooth.

7. Pour half of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart.

8. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a knife or spatula, running the knife lengthwise and crosswise through layers.

9. Bake until a cake tester inserted into brownies comes out with a few crumbs but is not wet, about 45 minutes. Allow to cool completely on a wire rack before cutting into squares.