Care Package #4: Christmas, Part 1

As I mentioned earlier, this was the first year that I decorated for the holidays. While chatting with Brian, he mentioned that decorating wasn't a big priority for him either. But I figured that if I was going to go through the trouble to get festive, then I'd give him the opportunity, too! So in this first Christmas package I sent a mini tree, lights and ornaments along with festive plates. I don't know if he'll really set the tree up, but I felt better about him at least having the option to decorate. I also sent along some yummy Turkish Delight (thanks to Julie for turning me on to these!). I say "first Christmas package" because I think the next two weeks will also include holiday goodies... might as well make the most of having a ready theme!



Brian said that everyone loved the fudge last week, so the baked good for this package carried on the chocolate/peanut butter combination: Peanut Butter Swirl Brownies! This is the first time I used this recipe and it was SO good. I mean, seriously good. Like, hurt yourself by eating a whole batch good. I wrapped each brownie in cling wrap then vacuum sealed six per package. A few co-workers were lucky enough to get the remaining brownies and they were a huge hit.
Martha Stewart's Peanut Butter Swirl Brownies
Makes 9 large or 16 small squares
(This recipe easily doubles)

Batter:
8 TBS unsalted butter
2 ozs unsweetened chocolate, chopped
4 ozs semi-sweet chocolate, chopped
2/3 C flour
1/2 tsp baking powder
1/4 tsp salt
3/4 C sugar
3 large eggs
2 tsp vanilla

Peanut Butter Swirl:
4 TBS unsalted butter
1/2 C confectioner's sugar
3/4 C smooth peanut butter
1/4 tsp salt
1/2 tsp vanilla

Preheat oven to 325. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over the sides. Butter the lining and set the pan aside.

Make batter: Put butter and chocolate in a heatproof medium bowl and set over a pan of simmering water. Stir until melted, then let cool slightly.

Whisk together flour, baking powder and salt in a separate bowl, then set aside.

Whisk granulated sugar into chocolate mixture. Add eggs and whisk until mixture is smooth. Stir in vanilla. Add flour mixture and stir until well incorporated.

Make filling: Stir together melted butter, confectioner's sugar, peanut butter, salt and vanilla in a bowl until smooth.

Pour one third of the batter into prepared baking pan and spread evenly with a spatula. Place dollops of filling (about 1 TBS each) about 1 inch apart on top of batter. Drizzle remaining patter on top and gently spread to fill pan. Place dollops of remaining filling on top.

With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through the layers. Bake until toothpick inserted comes out with a few crumbs but not wet, about 45 minutes. Let cool slightly in pan (about 15 minutes) then lift brownies out by parchment paper and let cool completely before cutting into squares.