Peanut Butter Swirly Brownies
Peanut Butter Swirly Brownies
Yvonne Duivenvoorden
This recipe makes 20 squares servings
Nutritional Info |
|
|---|---|
| Per square: about | - |
| cal | 173173 cal |
| pro | 4 g4g pro |
| total fat | 11 g11g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 15 g15g carb |
| fibre | 1 g1g fibre |
| chol | 40 mg40mg chol |
| sodium | 87 mg87mg sodium |
| potassium | 58 mg58mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 55 iron |
| vit A | 55 vit A |
| folate | 88 folate |
- Preparation time: 5 minutes
- Total time : 20 minutes
Ingredients
- 1/2 cup smooth peanut butter 1/2 cup smooth peanut butter
- 1/2 cup butter , softened1/2 cup butter, softened
- 2/3 cup granulated sugar 2/3 cup granulated sugar
- 3 eggs 3 eggs
- 1 tsp vanilla 1 tsp vanilla
- 5 oz bittersweet chocolate , melted and cooled5 oz bittersweet chocolate, melted and cooled
- 3/4 cup all-purpose flour 3/4 cup all-purpose flour
- 1 tsp baking powder 1 tsp baking powder
- 1 pinch salt 1 pinch salt
Preparation
Stir in flour, baking powder and salt. Spread in parchment paper–lined 8-inch (2 L) square metal cake pan.
By spoonfuls, drop remaining peanut butter over top. Run knife through batter to swirl; smooth top. Bake in 350°F (180°C) oven until tester inserted in centre comes out with a few moist crumbs clinging, about 20 minutes. Let cool in pan on rack. Cut into squares.
Source : Canadian Living Magazine: November 2010
- Keywords : Dessert; Snacks; Peanut butter; Butter; Eggs; Flour; Chocolate; Bake; 200 calories;







