Peanut Butter Swirl Brownies for Two are an easy, rich and chocolatey dessert perfect for peanut butter lovers.
Happy Friday, loves. How was your week? Have any fun weekend plans? I’m taking a quick trip down to LA this weekend to see a play, so I’m suuuper ready for this work week to be over.
Can you believe it’s almost Valentine’s Day? Are you celebrating this year? Well, whether you plan on observing the day or not, I have a little Valentine’s Day gift for all the peanut butter lovers out there, Peanut Butter Swirl Brownies for Two!!!! (This recipe totally deserves the extra exclamation marks.)
And when I say “brownies for two,” I don’t mean that this recipe makes two brownies. It will make 4 to 8 brownies. What I’m saying is that it makes just enough that two people could reasonably eat them over the course of a couple of days without making themselves sick.
Or in one day.
By yourself.
I’m really not going to judge, because these brownies are the best, and I had to freeze the rest of this batch so I wouldn’t eat them all by myself. (Also, that didn’t really help because these brownies are great cold too…)
An-y-ways, the brownie base is my favorite fudgy brownie recipe. It’s simple, made in one bowl, and never ever fails me. Then you mix up a sweet peanut butter filling, swirl it into the brownie batter and bake. Twenty-ish minutes later, the peanut butter swirl brownies come out looking gorgeous and tasting even better.
Like my Buckeye Brownie Cookies and Mini Chocolate Sheet Cake , you’re probably going to be glad this makes just a small batch of brownies, because they are so good that the built-in portion control is pretty handy. Plus, desserts for two are just undeniably cuter than desserts for a crowd. 🙂
Ingredients
Tools
- ▢ 9x5-inch loaf pan
- ▢ Parchment paper
Brownies
- ▢ 1/4 cup ( 2 oz) unsalted butter melted and slightly cooled
- ▢ 1/2 cup ( 100 g) granulated sugar
- ▢ 1 large egg
- ▢ 1/2 teaspoon vanilla extract
- ▢ 3 tablespoons ( 15 g) unsweetened cocoa powder sifted if lumpy
- ▢ 1/4 cup ( 30 g) all-purpose flour
- ▢ 1/8 teaspoon baking powder
- ▢ 1/8 teaspoon salt
Peanut Butter Swirl
- ▢ 1 tablespoon ( .5 oz) unsalted butter melted
- ▢ 2 tablespoons ( 15 g) powdered sugar
- ▢ 3 tablespoons smooth peanut butter
- ▢ 1/8 teaspoon vanilla extract
- ▢ Pinch of salt
Instructions
Brownies
- Preheat your oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
- In a medium bowl, combine sugar, cooled butter (if it’s too hot, it will scramble your egg), egg, and vanilla. Whisk until well-combined.
- To the same bowl, add flour, cocoa powder, baking powder, and salt. Stir until just combined.
- Transfer mixture to your prepared pan and use a knife to spread the batter so that it mostly covers the bottom of the pan.
Peanut Butter Swirl
- In a small bowl, whisk together peanut butter, melted butter, powdered sugar, vanilla, and salt until well-mixed. Drop the peanut butter mixture by the spoonful over the brownie batter.
- Use a knife to swirl in the peanut butter by drawing 3 horizontal lines down the long side and then making an “S” shape across them.
- Bake for 22 to 25 minutes, until a toothpick inserted into a non-peanut butter section near the middle comes out with just a few crumbs.
- Place brownie pan on a cooling rack and cool for at least 15 minutes before removing the brownies. Slice and enjoy!
This delicious and easy small batch of Pico de Gallo recipe makes just enough for a single meal so nothing goes to waste.
I’m sharing a super simple and easy recipe with you today, a Small Batch of Pico de Gallo!
I always feel funny posting such simple recipes because I wonder if anyone really needs them, but then I remember that two of the most popular recipes on the site are my fabulously simple Butter and Garlic Green Beans and two-ingredient Oven-baked Beef Ribs , and I think I’m maybe thinking too hard.
Plus, figuring out how to make a small batch of homemade pico de gallo was a total game changer for me because I LOVE pico de gallo. It makes everything taste better, but if you buy it from the store, it’s always so expensive and sold in such big containers that most of it ends up going bad in my fridge.
This recipe will run you just a couple bucks, makes the perfect amount for a single meal, and if you have a chopper attachment for your immersion blender, it takes approximately two minutes to make.
Anyway, even if you don’t have a mini chopper, this recipe is super quick to throw together since it’s just a little batch. Once you chop everything, you just toss your veggies in a bowl, add a squeeze of lime, and instant upgrade to whatever you are serving it over!
And come back next week, because I’m serving this pico de gallo over some fab chipotle tacos that I think you’re going to love.
Ingredients
- ▢ 1 Roma tomato
- ▢ 1/4 medium onion
- ▢ 1/2 jalapeño *
- ▢ 1/2 cup loosely packed cilantro
- ▢ Juice from 1/4 lime (about 1 1/2 teaspoon juice)
- ▢ Salt
Instructions
With Immersion Blender Chopper
- Very roughly chop tomato, onion, jalapeño, and cilantro. Place jalapeño, cilantro, and onion in the chopper first. Add tomato and lime juice over the top and process until pieces reach desired size. Be careful not to over-process the mixture, as you can easily liquify the tomatoes if you’re not careful. Add salt to taste if desired.
By Hand
- Finely chop tomato, onion, jalapeño, and cilantro. Combine in a small bowl and squeeze lime over the top. Stir everything together. Add salt to taste if desired.
Notes
Chipotle Chicken Tacos with Yogurt Sauce make a fabulous easy dinner that’s light on calories and heavy on flavor!
Can you believe that Baking Mischief is more than a year old and I’ve never posted a single taco recipe!? Well, that ends today, because I’m sharing Chipotle Chicken Tacos with Yogurt Sauce!
These are a copycat recipe for the Chipotle Chicken Tacos from one of my favorite local taco joints, and it’s a pretty successful recreation (if I do say so myself). I even managed to healthy them up a bit.
For the meat, I used boneless skinless chicken thighs since they give the best, moistest texture without a lot of fuss and cook up quick.
Then the chicken gets served over a bed of shredded cabbage and topped with homemade Pico de Gallo (or store-bought if you don’t feel like chopping), and chipotle yogurt sauce. And it’s soooo good!
When it’s paired with strong flavors like chipotle and lime, the “yogurt” taste is very minimal, and instead feels more like just a rich and delicious sauce you can slather over your tacos without guilt.
It’s a shame it took so long for Baking Mischief to finally get a taco recipe, but I think this one was worth waiting for. 🙂
You Might Also Enjoy
- Crispy Slow Cooker Carnitas
- Carne Asada
- Chicken Fajita Sandwiches
- Carne Asada Tacos
- Freezer Burritos
- Salsa Chicken
As written, this Chipotle Chicken Taco recipe serves 2. To change the recipe yield, hover over the number of servings in the recipe card (or click if you are on mobile) and slide the slider–see recipe notes on serving size.
Ingredients
Chicken
- ▢ 2 large or 4 small boneless skinless chicken thighs
- ▢ 2 tablespoons olive oil
- ▢ 1/4 teaspoon salt
- ▢ 1/4 teaspoon chili powder
- ▢ 1/4 teaspoon cumin
- ▢ 1/8 teaspoon pepper
Tacos
- ▢ 4 corn tortillas
- ▢ 1 cup Pico de gallo
- ▢ 2 cups thinly sliced cabbage
Chipotle Yogurt Sauce
- ▢ 1 5-ounce container plain Greek yogurt
- ▢ 1 teaspoon sauce from a can of chipotle peppers *
- ▢ Juice from 1/2 lime about 1 1/2 teaspoons juice
- ▢ 1/4 teaspoon cumin
- ▢ 1/4 teaspoon chili powder
- ▢ 1/8 to 1/4 teaspoon salt
- ▢ Pepper to taste
Instructions
Chicken
- In a medium bowl, combine thighs, oil, and spices. Toss to coat. Set aside. Heat a medium frying pan over medium to medium high heat. Once hot, grease with cooking spray and add chicken thighs. Cook until well browned, 2 to 5 minutes. Flip and cook until an instant read thermometer inserted into the center of the thighs reads 160°F, 2 to 5 minutes. (If thighs are large, they may require a longer cooking time.)
- Transfer thighs to a plate. And allow to rest for 5 minutes before slicing.
Sauce
- Combine sauce ingredients and stir together.
Assemble
- Assemble tacos, top with pico de gallo and sauce, and enjoy.
Notes
Peanut Butter Swirl Brownies for Two
Ingredients
Tools
- 9x5-inch loaf pan
- Parchment paper
Brownies
- 1/4 cup ( 2 oz) unsalted butter melted and slightly cooled
- 1/2 cup ( 100 g) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3 tablespoons ( 15 g) unsweetened cocoa powder sifted if lumpy
- 1/4 cup ( 30 g) all-purpose flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
Peanut Butter Swirl
- 1 tablespoon ( .5 oz) unsalted butter melted
- 2 tablespoons ( 15 g) powdered sugar
- 3 tablespoons smooth peanut butter
- 1/8 teaspoon vanilla extract
- Pinch of salt
Instructions
Brownies
- Preheat your oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
- In a medium bowl, combine sugar, cooled butter (if it’s too hot, it will scramble your egg), egg, and vanilla. Whisk until well-combined.
- To the same bowl, add flour, cocoa powder, baking powder, and salt. Stir until just combined.
- Transfer mixture to your prepared pan and use a knife to spread the batter so that it mostly covers the bottom of the pan.
Peanut Butter Swirl
- In a small bowl, whisk together peanut butter, melted butter, powdered sugar, vanilla, and salt until well-mixed. Drop the peanut butter mixture by the spoonful over the brownie batter.
- Use a knife to swirl in the peanut butter by drawing 3 horizontal lines down the long side and then making an “S” shape across them.
- Bake for 22 to 25 minutes, until a toothpick inserted into a non-peanut butter section near the middle comes out with just a few crumbs.
- Place brownie pan on a cooling rack and cool for at least 15 minutes before removing the brownies. Slice and enjoy!
