Peanut Butter Brownies

Preparation

1. Step 1

   Preheat the oven to 350˚F. Line a 9 x 13-inch metal baking pan with parchment paper and spray lightly with nonstick cooking spray. (Please note: Unlike the cookie recipes where you can use either parchment paper or nonstick cooking spray, in this recipe the relative sugar content in the brownies requires both the parchment paper and cooking spray for cooking. Otherwise the brownies will stick to the pan.)

   Step 2

   Heat the butter and chocolate in a bowl over a double boiler. Stir constantly with a rubber spatula or wooden spoon until the butter and chocolate are fully melted and combined. Remove the bowl from the heat and cool to room temperature.

   Step 3

   Whisk the eggs in a large mixing bowl. Add the granulated sugar, brown sugar, vanilla, and salt, and continue to whisk until they are all combined. Add the melted chocolate slowly and whisk until incorporated, about 1 minute.

   Step 4

   Once the chocolate is incorporated, sift the flour into the bowl and gently stir with a rubber spatula until the flour is combined, about 1 minute. Pour the brownie batter into the prepared pan and set aside.

   Step 5

   Mix the peanut butter, confectioners’ sugar, and heavy cream in a bowl and stir vigorously with a large fork to combine. Spoon dollops of the peanut butter mixture into the brownie batter, distributing it evenly. Run a knife through the pan to marbleize the peanut butter into the brownie batter.

   Step 6

   Bake for 45 to 50 minutes, rotating the pan once halfway through. Before removing the brownies from the oven, gently shake the pan—if the middle of the brownies remains still, the brownies are done. Run a knife along the sides of the pan and allow the brownies to cool in the pan to room temperature, about 1 hour.

   Step 7

   Once cooled, the brownies can be sliced and served immediately, kept in an airtight container at room temperature for up to 1 week, or wrapped tightly and frozen for up to 8 weeks.