Recipe: Chocolate and Peanut Butter Brownie Bites (brownies with peanut butter swirl)

CHOCOLATE AND PEANUT BUTTER BROWNIE BITES

FOR THE CHOCOLATE BATTER:
3⁄4 cup (1 1⁄2 sticks) unsalted butter
2 cups semisweet chocolate chips, divided use
1⁄2 cup all-purpose flour
1⁄2 teaspoon baking powder
1⁄4 teaspoon table salt
1⁄3 cup packed light brown sugar
1⁄2 cup granulated white sugar
2 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract

FOR THE PEANUT BUTTER SWIRL:
2 tablespoons unsalted butter, at room temperature
1⁄4 cup confectioners' sugar
3⁄4 cup smooth peanut butter
1 teaspoon pure vanilla extract
Pinch of table salt

Preheat the oven to 350 degrees F. Adjust a rack to the center of the oven. Line an 8x8-inch baking pan with parchment or foil, leaving a 2-inch overhang over the edges. Cover the pan with some nonstick cooking spray.

TO MAKE THE CHOCOLATE BATTER:
Melt the butter and 1 cup chocolate chips together in a heavy-bottomed saucepan set over medium heat, stirring constantly. Remove from heat and cool slightly.

Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.

Once the chocolate is slightly cool, stir the brown sugar, granulated sugar, eggs, egg yolks, and vanilla into the saucepan until smooth. Stir the flour mixture into the saucepan until thoroughly combined. Pour in the remaining 1 cup of chocolate chips.

TO MAKE THE PEANUT BUTTER FILLING:
Beat together the butter, confectioners' sugar, peanut butter, vanilla, and salt in a medium bowl until smooth.

TO ASSEMBLE AND BAKE:
Pour the chocolate batter into the prepared pan. Spoon large dollops of the peanut butter mixture evenly across the top of the batter. Use the tip of a knife or a toothpick to make pretty swirls with the peanut butter throughout the chocolate.

Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven, and let cool completely on wire rack before cutting into squares.

Makes 36 small brownies
Source: The Neelys' Celebration Cookbook by Pat Neely, Gina Neely and Ann Volkwein