Peanut Butter Swirl Pecan Brownies Recipe

During this quarantine period it is THE perfect time to try something different or simply make some of your favorite treats (Yup, this is DEF one of mines). Even though I know it’s so easy to run to the store and grab a brownie mix I think you should definitely try this recipe out if you’re looking for greatness.

Here is my ultimate, perfectly sweet chocolate fix that comes together in just a few minutes a batch of brownies CAN’T be beat! My brownie recipe is a family favorite that gets gobbled up before they’re finished cooling.

Let’s get into it!

INGREDIENTS

For the batter

  • 8 tablespoons (1 stick) unsalted butter, cut into small pieces, plus more for pan

  • 2 ounces good-quality unsweetened chocolate, coarsely chopped

  • 4 ounces good-quality semisweet chocolate, coarsely chopped

  • 2/3 cup all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 3/4 cup granulated sugar

  • 3 large eggs

  • 2 teaspoons pure vanilla extract

  • 3/4 cup smooth peanut butter

  • Nestle Toll House Ultimates Chocolate Chip Lovers Cookie Dough 16-Oz. Pack

INSTRUCTIONS

  1. Preheat the oven to 175°C (fan 155°C/350°F/gas 4). If you are using a dark or non-stick pan, preheat to 160°C (fan 140°C/325°F/gas 3).

  2. Warm peanut butter in a bowl (~30 seconds)

  3. Spray bottom of 20x20cm (8×8-inch) pan with cooking spray. In a 5 litres (4-quart) saucepan, melt the butter over medium heat; remove from heat.

  4. Mix in brown sugar, vanilla, and eggs until well blended. Stir in flour, cocoa, and salt until well blended. Stir in chocolate chunks and chopped pecans.

  5. Put cookie dough layer down first evenly.

  6. Spread about half of the batter in the pan add more pecans if you like (and maybe more chocolate chips).

  7. Add the remainder of the batter evenly.

  8. With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through layers.

  9. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.

TIPS AND TRICKS:

1. Whisk your butter and sugar really well.2. Beat in your eggs for a good minute. This step is crucial for that crackly top 3. Do NOT over beat your batter once the flour and cocoa powder are added. THAT creates air pockets in the batter which will give you cake-like textured brownies. 4. Try NOT over bake them. Check them at around the 15 minute mark and keep your eye on them. 

NUTRITION

Calories: 129kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 47mg | Potassium: 58mg | Sugar: 14g | Vitamin A: 155IU | Calcium: 10mg | Iron: 0.7mg

FoodSydelle AndersonBAKE, BAKING, BROWNIES, SWIRLComment