By Brayden is one hundred and seventy-seven weeks old. Eden is thirty-five weeks old. The peanut butter swirl brownies are the small family-favorite from a recipe I have been making since 2017.
The peanut butter swirl brownies are a 9x13 pan of fudgy brownies with a small peanut-butter swirl on top — the brownie batter goes in first, the small peanut-butter-and-confectioners-sugar swirl is dropped in spoonfuls on top, and a knife is dragged through to make the small swirl pattern.
Sunday I made a pan. Dustin had three. Brayden had a small piece.
Brayden has been the small enthusiastic-helper at the kitchen-counter on Sunday afternoons. He hands me ingredients. He stirs the small mixing bowl. He watches the small kitchen-process with the small intent-attention of the small kid-who-might-become-a-cook-someday. The small hereditary-pattern is in the small early-signs.
Eden has been the small attentive-baby-toddler. She watches her big-brother. She mimics the small ages-three-up-to-his behavior. The small younger-sibling shape is appearing in the small everyday-rhythm.
The catering-cookbook companion (the Pantry Rules companion) has continued to sell at its small steady pace. The two-cookbook online-store has become the small reliable-revenue-stream. The small third-cookbook is in the small mental-outline-stage but is not in active drafting.
Cody’s pop-up has continued to evolve. The small Tuesday-double-and-occasional-Wednesday rotation is now the small standard rhythm. The small annual revenue has crossed $100,000. Cody has been thinking about a small private-dining-room booking expansion using the small new expanded-space.
Peanut Butter Swirl Brownies
Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min | Servings: 16
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup creamy peanut butter
- 2 tablespoons powdered sugar
- 1 tablespoon milk
Instructions
- Preheat & prep. Preheat your oven to 350°F. Grease an 8x8-inch baking pan or line it with parchment paper, leaving an overhang on two sides for easy lifting.
- Melt the butter. In a medium saucepan over low heat, melt the butter completely. Remove from heat and stir in the granulated sugar until combined.
- Add eggs & vanilla. Whisk the eggs and vanilla extract into the butter-sugar mixture one at a time, stirring well after each addition.
- Mix the dry ingredients. Stir in the cocoa powder, flour, salt, and baking powder until just combined — do not overmix. The batter will be thick and glossy.
- Make the peanut butter swirl. In a small bowl, stir together the peanut butter, powdered sugar, and milk until smooth and slightly loosened.
- Assemble & swirl. Pour the brownie batter into the prepared pan and spread evenly. Drop spoonfuls of the peanut butter mixture over the top. Use a butter knife or skewer to swirl the two together in lazy figure-eight motions — don’t over-swirl or the layers will disappear.
- Bake. Bake for 28—32 minutes, until the edges are set and a toothpick inserted near the center comes out with just a few moist crumbs. Do not overbake.
- Cool & cut. Let the brownies cool completely in the pan before lifting out and slicing into 16 squares. They cut cleanest when fully cooled.
Nutrition (per serving)
Calories: 185 | Protein: 4g | Fat: 10g | Carbs: 22g | Fiber: 1g | Sodium: 95mg