Yield: Obviously, this makes 1 8 inch pan. How many brownies you get is up to you. I cut mine into 9 giant squares, but if you chill the brownies before slicing, you should be able to cut the brownies as small as you’d like. You might even want to try cutting 36 squares and serving them in mini cupcake holders.
Peanut Butter Streusel Brownies: Stir together 1/4 cup all-purpose flour, 1 Tbsp. light brown sugar, 1 Tbsp. granulated sugar, 3 tablespoons peanut butter, 1 Tbsp. melted butter until blended and crumbly. Sprinkle peanut butter mixture over batter. Mine were done in 45 minutes.
Peanut Butter Swirl: In a small microwave-safe bowl, mix 2 teaspoons vegetable oil or melted butter with about 1/4 cup smooth peanut butter. Heat for 10-20 seconds to melt the peanut butter. Drop small teaspoonfuls over top of brownie batter, leaving gaps between the puddles, then drag a knife through to make a design.
As an experiment, you could try baking brownies as directed, then make a mixture of 1 tablespoon butter and 1/4 cup peanut butter. Melt and drizzle over baked brownies. Let cool and set, then drizzle some melted chocolate. The last time I tried this I used Dove Smooth, which melted very easily and flowed nicely across the peanut butter.
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