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Marbled, Swirled, and Layered 150 Recipes and
Variations for Artful Bars, Cookies, Pies, Cakes,
and More
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Marbled, Swirled, and Layered 150 Recipes and
Variations for Artful Bars, Cookies, Pies, Cakes,
and More
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Description
Pistachio Butter Swirled Fudge Brownies from
Marbled, Swirled, and Layered Makes 24 small
brownies I know people who swear they could eat
an entire jar of peanut butter. But as much as
they love peanut butter, when I introduce these
folks to pistachio butter, they often go crazy
for it! This brownie, which incorporates swirls
of homemade pistachio butter, is for all those
people who havent yet had the pleasure of
pistachio butter in their lives. With a deep,
fudgy chocolate brownie and a dense, salty
pistachio batter married together, this is the
showstopper brownie that will have you wondering
where pistachio butter has been all your life.
Make the Pistachio Butter Batter Place the
pistachios, salt, and oil in a food processor or
blender and process until a smooth paste forms.
Add the powdered sugar and process until
incorporated. Make the Brownie Batter Preheat the
oven to 350F. Coat a 9 x 13-inch baking pan with
cooking spray and then line the bottom and sides
with parchment paper, with 2 inches of paper
overhanging the edge of the pan on two sides.
Place the chocolate and butter in a
microwave-safe bowl and microwave for 30 seconds.
Stir and then microwave for another 30 seconds.
Continue to cook in 15-second intervals, stirring
in between, until the mixture is melted and
smooth. Add both sugars to the chocolate
mixture and stir with a whisk or fork until
incorporated. Add the eggs, one at a time,
beating vigorously to incorporate after each.
Stir in the vanilla and then the salt and baking
soda. Switch to a large spatula and add the flour
and cocoa, folding until just absorbed. Ingredient
s Pistachio Butter Batter 2-1?2 cups (360 g)
shelled pistachios 1 teaspoon kosher salt 6
tablespoons (80 g) extra-virgin olive oil or
pistachio oil 1 cup (115 g) powdered sugar 1
7
teaspoon matcha green tea powder (optional)
Directions Scrape half of the brownie batter into
the prepared baking pan and spread it out evenly
to the edges (its okay if it doesnt cover it
completely). Spoon three-quarters of the
pistachio butter batter over the brownie batter,
then spread the remaining brownie batter on top.
Stir the matcha green tea powder, if using, into
the remaining pistachio butter batter. Spoon the
pistachio batter on top of the brownie batter in
dollops and use a butter knife or chopstick to
swirl it into the brownie batter. Bake until a
toothpick inserted into the center comes out
clean, 35 to 45 minutes. Let cool in the pan for
30 minutes on a wire rack, then remove the
brownies by grabbing the parchment paper by the
overhang and lifting straight up and out.
Transfer the still-warm brownies to a wire rack
to cool to room temperature. Alternative Peanut
Butter Swirled Fudge Brownies Make the brownie
batter as directed. For the peanut butter batter,
stir together 3?4 cup (225 g) smooth peanut
butter (not natural), 6 tablespoons (85 g) melted
unsalted butter, 1?2 cup (60 g) powdered sugar, 1
teaspoon vanilla extract, and 1?4 teaspoon kosher
salt. Assemble and bake as directed. Ingredients
Brownie Batter 6 ounces (170 g) unsweetened
chocolate, chopped into 1?4-inch pieces 14
tablespoons (200 g or 1-3?4 sticks) unsalted
butter 1-1?4 cups (250 g) granulated sugar 1 cup
(220 g) packed dark brown sugar 4 large eggs
2 teaspoons vanilla extract 1?2 teaspoon kosher
salt 1?4 teaspoon baking soda 3?4 cup (105 g)
all-purpose flour 2?3 cup (75 g) natural cocoa
powder (not Dutch-process)