Also, I ate these brownies with some ice cream and home-made butterscotch sauce. OMG - OMG, I have to tell you how good the butterscotch sauce was!!! We didn’t have any ice cream sauce, and I was in no mood to go to the grocery store, so there was only one option left: making my own! It’s a Nigella Lawson recipe. She uses this butterscotch sauce for her Ice Cream Cake and for a Fruit Fondue. The sauce is sooo easy to make! Mine was ready within 5 minutes and it tastes exactly like the store bought ones. Plus those store bought sauces are quite expensive. I really recommend this butterscotch sauce recipe… really!
Peanut Butter Swirl Brownies recipe: Martha Stewart - Living
- ½ cup (1 stick) unsalted butter, cut into small pieces
- 2 ounces unsweetened chocolate, coarsely chopped (I used 1 ½ ounces semisweet, and 4 ½ ounces milk chocolate)
- 4 ounces semisweet chocolate, coarsely chopped
- 2/3 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 4 tablespoons unsalted butter, melted
- ½ cup confectioners' sugar
- ¾ cup smooth peanut butter (I recommend that you use ½ cup)
- ¼ teaspoon salt
- ½ teaspoon pure vanilla extract
- Preheat oven to 325 degrees. Butter an 8-inch square baking pan and line with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
- Make 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 incorporated.
- Make peanut butter filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth.
- 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 filling on top. Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers.
- To swirl brownies, work quickly so that batter and filling don't set. Use two large spoons to drop dollops of filling on the first layer of batter about one inch apart. Repeat with next layer of batter and remaining filling. Drag a butter knife back and forth through the layers with the tip touching the bottom of the pan.
- 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.
Butterscotch Sauce recipe: Nigella Lawson
- 3 tablespoons light muscovado sugar or light brown sugar
- 2 tablespoons sugar
- ½ cup golden syrup
- 2 tablespoons unsalted butter
- ½ cup heavy cream
- Splash vanilla extract
- Melt the sugars, syrup and butter in a saucepan and boil for 5 minutes.
- Add the cream and vanilla, stirring together, and then take off the heat. It will be very runny, but still you can use it right away. However, if you put it in the fridge for 1 - 2 hours it will become thicker.