Dark Chocolate Peanut Butter Swirl Brownies


Sometimes, a girl just needs a makeover. A fresh start. A clean slate.

Ladies and gents, I present the new and improved A Sprinkle In Time.

Yes, it’s been almost a year since I graced your presence with sweet treats. Sorry about that. Sometimes life gets in the way, ya know?


But I’m back and better than ever.


Listen, I am generally not into change. I keep the same CD in my car for months on end. I’ve been using the same makeup routine since I was a freshman in college. I must eat pillow cookies every Christmas Eve (more on that someday). I believe in the chocolate chip cookie recipe off the back of the bag and Betty Crocker box mix brownies.

But every once in a while, I get that antsy feeling. I need to shed my skin and try something new. Once upon a time that meant dying or chopping off my hair, or dropping out of college to backpack through New Zealand. I think I’m a grownup now, because all I could think of was a new blog layout… and these brownies.


Inspired by a recipe from my brand new Joy The Baker Cookbook (which I cannot stop reading cover to cover every other day) and the need for something just a little different, I pulled out my apron and my trusty old camera and whipped up some Dark Chocolate Peanut Butter Swirl Brownies.


I must say, I am generally into fudgy brownies over cakey ones (again, not really into change here), and these brownies definitely fell into to cake variety, what with the 4 eggs fluffing things up. However, their deep chocolate flavor mixed with a sticky sweet swirl of peanut butter across the top made for quite the elegant treat. These are grownup brownies. These are brownies to send to your future in-laws. These are brownies for a new beginning.


Welcome back friends, I missed you.

Dark Chocolate Peanut Butter Swirl Brownies
adapted slightly from Joy The Baker

4 oz unsweetened chocolate, chopped
4 oz semi-sweet chocolate chips
12 Tbs unsalted butter
1 1/3 cup flour
1 tsp baking powder
1/2 tsp salt
1 cup sugar
4 large eggs (although I’d like to try with just 2 to try a more fudgy version)
2 tsp vanilla extract
1/3 cup peanut butter
1 Tbs confectioners’ sugar

1. Preheat your oven to 350 degrees F. Butter up a 9×13 pan real good.

2. Mix together flower, baking powder and salt in a small bowl and set aside.

3. In a double boiler, melt butter and chocolates until smooth. Remove from heat.

4. Meanwhile, in a large bowl, whisk together sugar, eggs, and vanilla until pale and thick.

5. Add chocolate mixture all at once and whisk until completely incorporated.

6. Add flour mixture all at once and whisk until completely incorporated, making sure to scrap to the very bottom of the bowl.

7. Heat peanut butter in the microwave in 10 second intervals (20-30 seconds total) until slightly running.

8. Whisk in confectioners’ sugar. Heat one more time if necessary.

9. Pour brownie batter into prepared pan. Drop dollops of peanut butter mixture on top, all across the pan, making sure to get some near the eduges.

10. Run the blade of a sharp paring knife back and forth through the batter to swirl the peanut butter and chocolate together. Swirl until evenly distributed but not mixed.

11. Bake at 350 degrees F for 20-30 minutes, or until a toothpick inserted in the middle comes out clean.



2 Comments to “Dark Chocolate Peanut Butter Swirl Brownies”

  1. I like the new look! Clean and fresh (very grownup…). The brownies look mouth-watering!! Glad to see you are back.

  2. sorry I did the Betty Crocker Brownie thing to you…You have obviously survived and progressed to a new plane. But we did make a lot of them for a lot of sleepovers, didn’t we 🙂

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