Peanut Butter Swirl Brownies

I've had these brownies bookmarked for ages now, but have not made them because my husband doesn't like peanut butter and chocolate together (freak!). So since he was on a diet and I was craving a sweet, I pulled the recipe from the archives and I'm very glad I did! These were fantastic, I loved the peanut butter filling especially. The brownie was good, but was a bit cake like for me personally. Next time I'd omit an egg to make them a bit fudgier. But all in all, these were delicious and absolutely hit the spot!

Ingredients
Source: Martha Stewart

FOR THE BATTER

8 tablespoons (1 stick) unsalted butter, cut into small pieces, plus more for pan
2 ounces good-quality unsweetened chocolate, coarsely chopped
4 ounces good-quality semisweet chocolate, coarsely chopped
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract

FOR THE FILLING
4 tablespoons unsalted butter, melted
1/2 cup confectioners' sugar
3/4 cup smooth peanut butter
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract

Directions

1. Preheat oven to 325 degrees. Butter an 8-inch square baking pan and line with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
2. Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking powder, and salt in a bowl.
3. Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
4. Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth.
5. Pour one-third of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers.
6. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored in an airtight container at room temperature up to 3 days.

Chocolate Chambord Truffle Brownies

When I saw this recipe, I knew it would be perfect for Valentine's Day. Chocolate, truffles, brownies...three of my favorite things. And of course I had to add some chambord because chambord and chocolate were just made for each other.

I normally don't like "frosting" on brownies, but this ganache is just a heavenly addition. The density of the brownie and the creaminess of the ganache is a wonderful combination that just exudes decadence.

I cut these brownies out into heart shapes for Valentine's Day, but you can also just cut them into squares or make them in a spring form pan and cut them in wedges. But no matter how you serve these, they will be a delicious treat for any occasion.

Ingredients
Adapted from Martha Stewart

4 tablespoons unsalted butter, plus more for pan
3 ounces good-quality unsweetened chocolate, coarsely chopped
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1/4 cup milk
1 teaspoon pure vanilla extract
4 ounces good-quality semisweet chocolate, coarsely chopped
2/3 cup heavy cream
2 tsp chambord (optional)
Heart-shaped sprinkles, for garnish (optional)


Directions

Preheat oven to 325 degrees. Spread shortening into an 11-7 inch pan, line with parchment paper, then spread shortening on the parchment paper. Set aside.

Make batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.

Whisk together flour, baking powder, and salt in a separate bowl; set aside.

Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.

Pour batter into prepared pan. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool completely in pan.

Make topping when brownies are cool: Put chocolate in a medium bowl. Heat cream in a small saucepan over medium-high heat until just simmering. Pour over chocolate and gently whisk until smooth. Add chambord if using and whisk to combine thoroughly. Keep in mind that you can use more chambord for a stronger raspberry flavor, but the more alcohol you use the less the ganache will set up. I found 2 tsp worked well. Allow ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.

Pour ganache over cooled brownies in pan; let set, about 20 minutes. Refrigerate until cold, 30 minutes to 1 hour. Let brownies stand at room temperature at least 15 minutes before serving. Lift out brownies; cut into wedges, wiping knife with a hot, damp cloth between each cut. Scatter sprinkles on top.