Fudge Swirled Peanut Butter Brownies

Warning: Extreme fudginess ahead. And two dangerous weapons.

I had wanted to make peanut butter chocolate brownies with the peanut butter brownie pie batter and brownie batter on top.  But they didn't turn out as moist or flavorful as I had wanted.  (It was a 9x13 pan too! They weren't bad, just not great.) A battle began to regain the dignity of brownies as I set out to try again. 

This time I was armed with pumpkin and yogurt, my two fudgy weapons.

Let's just say I conquered the foe of mildly dry brownies. I regained the position of brownie queen through employing the team of chocolate and peanut butter as captains and pumpkin and yogurt as secret weapons. These brownies are. the. bomb.  The fudge swirl is thick and super moist and contrasts the lighter, almost fluffier texture of the peanut butter layer.  These are thick and quite possibly my favorite brownie yet. I mean, just look at how thick they turned out to be! Hello, more brownie per serving. Yes, these are definitely fit for a heroic brownie queen.

Fudge Swirled Peanut Butter Brownies

Recipe Source: Peanut Butter Layer adapted from Sally's Baking Addiction.  Fudge Swirl Layer adapted from Chocolate Covered Katie. 

Yield: 12 to 16 servings

Peanut Butter Layer:
3 oz. plain Greek yogurt

3 oz. vanilla yogurt

1 egg

1/2 cup sugar

1/2 cup flour (Update 7/14/13: I used half whole wheat, half all purpose and it turned out a little dryer, but flavor was the same)

1 tsp. baking powder

1/4 tsp. salt

1/2 cup peanut butter

Fudge Swirl Layer:

2 tbsp. oil

2 tbsp. milk

1 tsp. vanilla

1/2 cup canned pumpkin puree

1/2 cup sugar

1/2 cup flour (Update 7/14/13: I used half whole wheat, half all purpose and it turned out a little dryer, but flavor was the same)

1/4 tsp. baking powder

1/4 tsp. salt

3 tbsp. cocoa powder

1/2 cup to 1 cup dark chocolate chips

 

Preheat oven to 350.  For the peanut butter layer:  Whisk yogurt and eggs together.  Add sugar and whisk well.  Stir in flour, baking powder, and salt until well blended.  Stir in peanut butter.  Pour into greased 8x8 pan.

For the fudge layer: Whisk milk, oil, vanilla, and pumpkin, and sugar until well blended.  Add remaining ingredients and stir well.  Swirl through peanut butter batter.  Sprinkle chocolate chips on top.  Bake at 350 for 35 minutes or until toothpick inserted comes out clean.

For a variation, stir the chocolate chips into the fudge swirl layer.

 

Photo Update: 7/14/13