Peanut Butter Swirl Fudge Brownies

Peanut Butter Swirl Fudge Brownies This is a hard video for me to make. These brownies turned out amazing. They were so good, my father asked for them for his next birthday. Sadly, we lost him two days ago (three as this goes live), and that birthday will never happen, nor the batch I promised him when he came home from the hospital. I apologize for the extra bits left in and the less polished video this week, but is has been a hard month and my father took priority over editing time. I genuinely hope you'll bear with it, though. These are very much worth the effort and you won't be sorry. If you keep tuned for part 2, you can try them with the banana ermine frosting, which goes extremely well with these (and was amazing on spiced gingerbread cupcakes too!), and I will be doing my best to have that video up and in better form as my next video. For the brownies: 80g (1 cup) cocoa (Dutch Processed or not, either is fine) 113g (1 stick) butter 384g sugar (2 cups) sugar (you can sub dark brown sugar for an extra rich brownie) 2 large eggs 2g (~1/2 tsp) salt 120g (1 cup) AP flour (or your GF alternative, Bob's Red Mill 1:1 Baking Flour is 148g) 1 tbsp vanilla 1/4 cup water 21g (1-2 tbsp) corn syrup (light or dark is fine) For the swirl: 256g (1 cup) peanut butter (real peanut butter, smooth or crunchy) 113g (1 stick) butter 1 14oz. can of sweetened condensed milk