After piles upon piles of unsuccessful attempts at making up my own brownie recipe, I've got one that worked. Apparently you just add peanut butter and everything is fine. Well, it was a little more than that, but I just like to praise the PB. This is the brownie for all you peanut butter and chocolate lovers out there. The brownie is chewy and the peanut butter swirl sits on top in all it's delicious density and intense flavor. Certainly worth a try (and worth breaking your diet over, but you don't have to follow my bad example). =)
Ingredients:
2 oz. unsweetened chocolate, finely chopped
3 oz. dark chocolate, finely chopped
1 1/4 c. granulated sugar
3 eggs
1 tsp. vanilla extract
2 T. canola oil
3/4 c. + 1 1/2 T. all-purpose flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
1/2 c. smooth peanut butter
Directions:
Preheat oven to 350 degrees. Spray bottom and sides of an 8x8 baking pan with cooking spray.
In a large bowl over a saucepan of water over a medium-high heat, acting as a double boiler, melt the unsweetened chocolate and the dark chocolate together. Remove from heat and let cool for 10-15 minutes. Then add the sugar and mix well together with a wooden spoon. Add the eggs, one at a time, mixing until just combined. Then add the vanilla and canola oil and mix well. Sift in all the flour, salt, and baking soda, and stir all together with a wooden spoon.
In a small saucepan over a low heat, start melting the peanut butter. Take one tablespoon of the brownie batter and add to the saucepan. Whisk together the peanut butter mixture till smooth. Remove from heat.
Pour the brownie batter into the prepared pan. With a spoon, drop the peanut butter mixture in dollops all over the top of the brownie batter. Then take a knife and swirl it on the top. Put into the oven and let bake 30-35 minutes or until a toothpick inserted into the middle comes out pretty much clean.
Makes 16 brownies (or less, depending on your preferred size, go wild...come on...it suits you)
Enjoy!
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