Choco-Riffic Recipe #4

This one may be my favorite so far. We took it to a party, it was a hit. It was a little too crumbly the night of, but today, the leftovers... mmm... can you say breakfast, after work snack, and dessert?

Peanut Butter & Dark Chocolate Swirled Brownies

5 ounces unsweetened chocolate (chopped or shaved)
2 1/4 cups Flour
2 teaspoons Baking powder
1/2 teaspoon Salt
10 tablespoons unsalted butter
1 3/4 cup Sugar
1 teaspoon Vanilla
3 Eggs
1/2 cup smooth all-natural peanut butter
1 tablespoon Light Corn Syrup

Heat oven to 325-degrees. Butter a 13"x9" baking pan. Chop the unsweetened chocolate and melt it (40% power in the microwave for 2 minutes at a time, approximately 3 times, with stirring between works wonderfully). Combine the flour, baking powder and salt. In a large pot, melt the butter. Let cool. Stir in the sugar and vanilla. Beat in eggs one at a time. Gradually stir in the flour mixture. Divide dough in half. Stir the melted chocolate into one half and the peanut butter and corn syrup into the other.

Drop the batters by large tablespoonfuls into the pan. With a spatula, swirl/pat down the batters to marbleize. Bake until edges start to pull away from the sides of the pan, about 25 minutes. Cool completely before cutting or it will crumble too much.

Comments: next time, I think I'll actually wait 'til the butter is completely cool. This time it was still warm and I think it may have cooked the eggs a bit, leading to a very doughy dough. Alternatively, I may opt to add 1/4 cup of milk to the dough to cool it down and ensure moisture before separation.