A 10-minute trip to the freezer is the secret to achieving a defined peanut butter ripple.
, and even attempted to thicken it with flour, but nothing prevented it from disappearing under the surface of the glossy chocolate batter. As a last-ditch effort , I tried freezing the brownie batter right in the pan for 10 minutes before swirling the peanut butter on top and baking. Lo and behold, the peanut butter stayed afloat, and the brownies came out of the oven with a defined, painterly swirl; an undeniable success.
So why does freezing the brownie batter prevent the peanut butter from sinking? It’s all thanks to the melted chocolate and butter in the brownie batter: the two main ingredients that make up the bulk of the recipe. Once melted they are combined with whipped eggs and a touch of flour to create a smooth, free-flowing batter. When warm, the batter is relatively loose, which makes it unable to carry the weight of peanut butter on top.
So as soon as the peanut butter has swirled evenly enough to get a bit in each brownie, pop it in the oven. After baking, allow the brownies to cool for at least an hour, preferably two, so the peanut butter has time to cool off and firm up before you cut into them. The extra wait time might feel tortuous, but cutting into hot-from-the-oven peanut butter is a recipe for disaster. Sit tight as it firms up enough to prevent a gloopy mess.
If you bake not only for taste but for beauty, this technique is for you. The brownies’ Van Gogh-ian Starry Night swirls are made to be shared online ; all thanks to a quick trip to the freezer. So swirl away, allowing your inner artist to come alive.
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