If you have been following our blog, you have figured out that our family likes peanut butter almost as much as chocolate. Most brownies are chocolate but this recipe–one I have made for well over 30 years–has both. There is something especially satisfying about swirls. Easy but looks impressive. Also, it boasts whole wheat flour in the original, not just substituted as S and I usually do. These seldom last the evening and are a great choice for that “what could I make that’s simple, fast, has some redeeming nutritional qualities but still meets the sweet tooth craving???” I hope you enjoy them as much as we have–with a glass of milk, of course.
Marbled Peanut-Butter Brownies
2/3 cup whole-wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chunky peanut butter
1/2 cup butter, softened
3/4 cup brown sugar
1 teaspoon vanilla
3 squares semisweet chocolate or 1/2 cup semisweet chocolate chips, melted and slightly cooled
Mix flour, baking powder and salt; set aside ( a whisk works well).
In mixer or by hand, cream peanut butter, butter and brown sugar until light.
Add eggs and vanilla; beat until fluffy. Stir in flour mixture just to blend.
Spread in greased 8 inch baking pan.
Drizzle on chocolate, then with table knife swirl into batter to marbleize.
Bake in 350 degree oven 25 to 30 minutes.
Cool in pan on rack.
My copy of this recipe, tattered and worn, says “Woman’s Day/September 27, 1978″……..some recipes stay with you for their simplicity and goodness. This one certainly qualifies on both those counts.