Peanut Butter Swirl Brownies

Resepnya Eyang Martha Stewart. Dan eike nampak gagal bikin swirl-nya..

Catet.. Kunci agar dapet swirl-nya cantik adalah pada penggunaan Peanut Butter. Suppose to be pake yang moist seperti Skippy, bukan pake Morin dan sebangsanya yang agak keras.

Tapi sutera lah... Yang penting rasane wendang gulindang..

Peanut Butter Swirl Brownies
By Martha Stewart

The Batter :
1/2 cup (1 stick) unsalted butter, cut into small pieces
2 ounces unsweetened chocolate, coarsely chopped --> pake DCC
4 ounces semisweet chocolate, coarsely chopped --> pake DCC
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
3/4 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract

The Filling :
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup confectioners' sugar
3/4 cup smooth peanut butter
1/4 teaspoon coarse salt
1/2 teaspoon pure vanilla extract

Directions :

• Preheat oven to 325°F. Butter an 8-inch square baking pan and line with parchment, allowing a 2-inch overhang. --> kertas rotinya dilebihkan sekitar 2 inch di dua sisi loyang agar memudahkan pengangkatan brownies ketika matang.
  

Batter:

• Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
• Whisk together flour, baking powder, and salt in a bowl.
• Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well combined.

Filling:

• Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth.

Finishing :

• Pour one-third of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan.
  
• Drop dollops of remaining peanut butter mixture on top. Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers.
• Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes.
  
• Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares.
  

HOW TO MARBLEIZE BROWNIES

• Use two large spoons to drop dollops of filling over a base of chocolate batter.
• Add more batter on top. then more dollops of filling.
• Drag a butter knife back and forth with the tip touching the bottom of the pan.