*Oops* Peanut Butter-Swirl Brownies



One Year: Hello Darlings
Two Years: Cilantro Lime Edamame Succotash
Three Years: Cherry Almond Date Smoothie
Four Years: Cocoa Brownies, Revisited
Five Years: Rosewater Marshmallow Crispy Treats

Peanut Butter Swirl Brownies
Makes 16 Brownies

Brownie Batter:
1/2 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 tsp salt
3/4 cup granulated sugar
1 stick unsalted butter, melted and cooled
2 eggs
1 cup semisweet chocolate chips

PB Batter:
1/2 cup creamy peanut butter (not natural)
2 tbsp unsalted butter, melted and cooled
3 tbsp granulated sugar
2 tbsp all-purppose flour
pinch of salt

Assembly: Coarse sea salt, for sprinkling

Brownie Batter:
Preheat oven to 350 degree. Grease an 8x8x2-inch pan and line with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, salt, and sugar. Add butter and the eggs, stirring until just combined. Stir in the chocolate chips.

PB Batter:
Beat together peanut butter and melted butter. Beat in sugar, flour, and salt until just combined.

Assembly: Pour brownie batter into prepared pan, then dollop with peanut butter batter. Use a butter knife to gently swirl the peanut butter batter into the brownies. Sprinkle with coarse sea salt and bake for 20-25 minutes, until a tester comes out with moist crumbles. Let cool completely in the pan before removing and slicing into 16 squares.

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