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Prep 20min
Total1hr10min
Servings1
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Ingredients
3 1/2
tablespoons Dutch-process unsweetened cocoa
3
tablespoons hot water
1/2
tablespoon pure vanilla extract
3
large eggs
1 1/4
cups sifted cake or unbleached all-purpose flour
3/4
cup plus 2 tbsp granulated sugar
3/4
teaspoon baking powder
1/4
teaspoon salt
13
tablespoons unsalted butter, softened
1/2
cup peanut butter, preferably natural
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Steps
1
Preheat oven to 350°F.
2
In a small bowl, combine cocoa and water and whisk to form a paste. Allow to cool to room temperature, then whisk in vanilla and eggs.
3
In the bowl of a stand mixer fixed with the paddle attachment, mix flour, sugar, baking powder and salt. Add in butter and half of the chocolate mixture and mix on medium speed (#4 if using a stand mixer) for two minutes to “aerate” the batter.
4
Scrape down the sides of the bowl and add the rest of the chocolate mixture in two batches, mixing on medium speed for 20 seconds each time.
5
Pour batter into a lightly greased loaf pan, smoothing and flattening the top of the batter with a spatula. Lightly spread peanut butter on top of the batter and, using a sharp, thin knife, swirl the peanut butter into the batter. Don’t over-swirl, or you’ll lose the “swirly” top effect once the bread is baked.
6
Bake bread for 50 to 60 minutes, covering the top loosely with lightly greased aluminum foil about 25 minutes into baking to prevent the top from over-browning. The bread is done when a toothpick inserted in the center comes out clean, and a thermometer inserted in the center reads about 200°F.
7
Allow bread to cool in pan for 10 minutes, then completely on a cooling rack before slicing or serving.
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No nutrition information available for this recipe
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