We call these brownies “ultra-fudgy” because they are super-moist and are packed with chocolate flavor. The peanut butter swirl on top creates the perfect contrast to all that fudginess, and adds a little WOW factor, too. Take these to your next summer BBQ and you will be the new hero of the neighborhood!
Notes -
These brownies taste best on the second day after baking! Bake them ahead of time, let cool completely, wrap tightly, and store at room temperature. -
Brownie batter has been adapted from NYT Cooking’s “Supernatural Brownies”
Ingredients
Brownie Layer:
2 sticks (1 cup) butter or vegan butter, plus more for greasing pan
1/4 cup melted butter, melted vegan butter, or canola oil
1/2 cup powdered sugar, sifted
1/2 tsp salt
Method
Step 1 -
Grease a 13 x 9” baking pan and line with greased parchment paper. Preheat oven to 350 degrees F.
Step 2 -
Using a double boiler over simmering water or a microwave on low power, melt butter and chopped chocolate together. Once smooth, whisk in sugars until well combined. Remove from heat and allow to cool slightly.
Step 3 -
In a large bowl, whisk eggs. Add salt and vanilla extract, and whisk to combine.
Step 4 -
Beginning in small batches, whisk chocolate mixture into the egg mixture until well combined. Fold in flour until just combined.
Step 5 -
In a medium bowl, stir together peanut butter, melted butter or oil, powdered sugar, and salt until smooth.
Step 6 -
Pour brownie layer batter into the prepared pan. Drop the peanut butter batter in spoonfuls randomly across the top of the brownie batter, then create a swirl pattern using a knife or toothpick.
Step 7 -
Bake for 35 - 45 minutes, or until a toothpick comes out with crumbs stuck to it (not completely wet). Cool completely before slicing and serving (as difficult as that may be!).
