We are a little behind, but we have Day 5 of our 12 Cookies of Christmas. Sometimes it's hard coming up with another recipe around the holidays. We make quite a few cookies and get caught up making traditional and family favorites along with our newest recipes.
I brought out my ingredient basket that holds all the flavored chips. You will find everything from Ghiradelli bittersweet chocolate chips, white chocolate chips, and mini chocolate chips to butterscotch chips, chocolate mint chips and Reese's Peanut Butter Chips. I always make the chocolate peanut butter chip cookies from the back of the bag. Surprisingly, I thought I highlighted the recipe, but looking back in the archives, I guess I didn't. They had a great recipe for Double Peanut Butter Paisley Brownies and I figured I'd give it a try. I love peanut butter, why not a peanut butter brownie!
The best part of the recipe for me was the swirling in of Hershey's Chocolate Syrup. That is my all time favorite staple for
1. Coffee
2. Chocolate Shakes
3. Topping for Ice Cream
4. Dips for Fruit (chocolate covered bananas!)
5. Drizzle for mixed drinks
Oh, the list could go on and on!
But, to swirl it into a peanut butter brownie recipe...HEAVEN! We are talking Reese's Peanut Butter Cups...in brownie form. I had the recipe mixed and in the oven in less than 10 minutes. There are a few things I would note. As a suggestion on the original website, if you get the syrup on the sides of the pan, it will burn. When you are adding the chocolate syrup, keep it within a 1/2 inch of the sides of the pan. Also, the cook time was a bit longer than I thought. We cooked our Double Peanut Butter Brownies for about 50 minutes. Time will vary according to your oven, but at 35 minutes, ours wasn't done.
The best time to eat any of these deliciously gooey bars is when they are warm. The peanut butter chips were still soft, the chocolate syrup was gooey and the overall flavor melted in your mouth. Jeff's comment, "It takes just like a Reese's Peanut Butter Cup." I think he'll be adding that to his nightly bowl of vanilla ice cream...and don't forget the Hershey's chocolate syrup.
It started with ME and ended very MERRY.
Ingredients for Reese's Peanut Butter Swirl Brownies:
1/2 cup (1 stick) of butter, softened
1/4 cup of creamy or chunky peanut butter
1 cup of packed light brown sugar
1 cup of white sugar
3 eggs
1 teaspoon of vanilla
2 cups of flour
2 teaspoons of baking powder
1/4 teaspoon of salt
1-2/3 cups (10-oz. pkg.) of REESE'S Peanut Butter Chips
1/2 cup of HERSHEY'S Chocolate Syrup
Preparation:
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2. Beat butter and peanut butter in large bowl. Add granulated sugar and brown sugar;
beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla.
3. Stir together flour, baking powder and salt; mix into peanut butter mixture, blending well.
4. Stir in peanut butter chips. Spread half of batter in prepared pan; spoon syrup over top,
keep within 1/2 inch of the sides, when it touches the sides, it can burn.
Carefully top with remaining batter; swirl with metal spatula or knife for marbled effect.
5. Bake 35 to 40 minutes (we went 45-50, but start with the lesser time) or until lightly browned.
6. Cool completely in pan on wire rack. Cut into squares. Makes 24 to 36 brownies.
Written by Tricia White
