March 18, 2013

Fudge Swirled Peanut Butter Brownies

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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



9 comments:

  1. YUMM! My mom made Pretzel Bottomed Reese's Peanut Butter Cup Cookie Pie...it was soooo chocolaty and peanut buttery....yum! I may have to add it to my blog...

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    1. I think I saw that on Pinterest! It looked amazing and I bet it tasted even better!

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  2. Your Majesty, *bows*
    Those look absolutely incredible! :D

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    1. *curtsies back* You look like a lady fit for battle . . . maybe we should battle the brownies together sometimes, eh?

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    2. I would be delighted, Your Majesty.

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  3. Okay, my mouth is officially watering. Do you think I could substitute sour cream for the yogurt and maybe add some vanilla extract? I might be trying these this weekend for my company! :)

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    1. You may have to add a little more sugar . . . Let me know how it turns out!

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  4. Hey Mary its Mary again I want to say that I really like that you have so many recipes with peanut butter my favorite thing to eat, (besides Nutella)

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    1. Hey Mary! I'm so glad you like all the peanut butter recipes! It's one of my favorites, but I know some people (understandably!) don't like it since they have allergies. Nutella is good, too, but peanut butter has stolen my heart:) Thanks for your sweet comments!
      -Mary Frances

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