I finally got a real camera! No more using my Iphone to take pictures for my blog! I feel so professional. I have been pining over the Nikon 3200 and my wonderfully awesome husband surprised me with it for our anniversary. Well, anniversary/Christmas/birthday and probably next year's anniversary gift...
OMG, there is so much to learn. I'm sure I will look back on these pictures and laugh at some point, but to me, right now, I am super stoked at how they look. Yay! Now onto the brownies...
This recipe is a super simple way to jazz up brownies from a box. I love box brownies - no fail, super moist and fudgy every time. And easy!
The brownies are prepared according the package directions, then a mixture of butter, peanut butter, confectioner's sugar and vanilla are swirled throughout the batter. I used Martha Stewart's recipe for the peanut butter filling, so you know it's going to be good.
Makes 16 brownies
Peanut Butter Swirl Brownies
1 box of brownie mix and everything you need to make the brownies - eggs, oil, water (I used Duncan Hines Double Fudge, but use your favorite)
2 tablespoons butter, melted
1/4 cup confectioner's sugar
1/2 cup peanut butter
pinch of salt
1/4 teaspoon vanilla extract
Preheat oven to 325 degrees and prepare brownies according to package directions. Pour batter into greased 9x9 square baking pan.
Make the peanut butter filling: combine butter, peanut butter, salt and vanilla extract and stir until smooth. Drop dollops of filling (about a tablespoon each) onto the batter, about an inch apart. Using a butter knife, gently swirl the peanut butter filling through the brownie batter. Bake 25-30 minutes or until a toothpick inserted into the center comes out with just a few crumbs.
(Source: filling adapted from Martha Stewart's Peanut Butter Swirl Brownies)