Well, this thing called life has taken precedence over blogging the last few days (as it should), so I am posting what was supposed to be the Saturday Sweets post today.
I have been making the Peanut Butter Brownie part of this recipe over 40 years. When our children were growing up, we were very much involved in showing ponies and horses. We spent many a weekend day at an arena somewhere in the area. I got the recipe from another horse-and-pony mother who brought them to one of the shows.
Shortening is an ingredient in this recipe. I try not to use shortening when I can and have tried to substitute butter. The butter makes a much drier brownie than the shortening so I do use shortening when I make these.
There is a range for the sugar in this recipe. The original recipe called for the 2 cups. I have gradually reduced the amount to 1 1/2 cups. I used 1/2 cup Nutella for the swirl. I put the Nutella in a glass measuring cup, added 2 t. vegetable oil and microwaved it at 30-second intervals, stirring it between, until it was a thick pouring consistency.
Nutella Swirl Peanut Butter Brownies
1/2 c. shortening
1/4 c. peanut butter, creamy or crunchy
1 1/2-2 c. sugar
3 eggs, room temperature and beaten
1 1/2 c. flour
1 1/2 t. baking powder
1/2 t. salt
1/2 c. salted peanuts (optional)
1/2 c. Nutella
2 t. vegetable oil
Melt shortening and remove from heat. Add peanut butter and stir until melted. Add sugar and stir until well blended and mixture has cooled slightly. Add the beaten eggs and mix well. Combine flour, baking powder and salt. Stir into peanut butter mixture until well blended. Add peanuts if using. Spread mixture in a foil-lined 9x13-inch baking pan. Measure Nutella into a glass measuring cup. Add vegetable oil and microwave for 1 minutes at 50 percent power. Remove from microwave and stir. Continue to microwave and stir until Nutella reaches a thick pouring consistency. Pour the Nutella over the peanut butter dough in a crisscross pattern. Using a knife draw swirls to incorporate the Nutella into the peanut butter dough. Bake at 325 degrees 25 to 30 minutes. Let cool, and remove from pan. Cut into bars. Makes about 36 brownies.