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Just Desserts: Peanut Butter Swirl Brownies

Before Baking

After Baking
    
  • 3/4 cup sugar
  • 1/2 cup peanut butter
  • 1/4 cup all-purpose flour
  • 2 eggs
  • 3/4 cup Hershey's cocoa powder
  • 1/2 teaspoon baking soda
  • 2/3 cup butter or margarine, melted and divided
  • 1/2 cup boiling water
  • 2 cups sugar
  • 2 eggs
  • 1-1/3 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
Icing (optional)
  • 1/3 cup peanut butter
  • 1 1/4 cup unsalted butter, at room temperature
  • 3 cups confectioners' sugar
  • 1/2 tablespoon vanilla extract
  • 1 to 2 tablespoons milk

Preheat oven to 350°F. Grease 13x9x2-inch baking pan.

In small bowl, beat sugar, 1/2 cup peanut butter, the flour and 2 eggs with electric mixer on medium speed 2 minutes; set aside.

Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely. Spread in pan.

Drop peanut butter mixture by tablespoonfuls onto batter. Swirl through batter with knife.
Bake for about 40 minutes. Allow to cool completely.

To make the icing, using a mixer, beat the butter on medium speed until creamy, about 1 minute. Add the confectioners' sugar, 1 cup at a time, beating until smooth after each addition. Add the peanut butter, vanilla and 1 tablespoon milk. Beat at high speed until fluffy, adding an additional 1 tablespoon milk if necessary.
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