Thursday, December 3, 2009

Peanut Butter Brownies

When I first saw these on Crepes of Wrath, I knew immediately that I had to make them. How could I resist? Seriously?

This recipe should come with a warning label. The brownies are, without a doubt, the richest, sweetest, most decadent things I've had in a long time. They would be amazing served warm with a scoop of good quality ice cream. Jake exclaimed that they were the best things he'd every eaten.

You will need:
2 eggs
2 cups packed brown sugar
1 cup peanut butter (room temperature)..I used smooth, recipe says chunky
1 cup butter, melted and cooled slightly
2 tablespoons molasses
2 tablespoons honey
2 teaspoons vanilla
1/2 teaspoon salt
2 cups flour
1 cup peanut butter chips
1 cup semi sweet chocolate chips

The original recipe says to bake the brownies at 375 F in a 9x13 inch pan. I halved this recipe and then baked them in a 9x9 inch pan, at 350 F, which turned out okay. Then I made another batch at 375 F and they almost burned. My advice? Go with 350 F. That's the usual brownie/cookie temperature anyway.

Line your 9x13 inch pan with parchment paper.

Beat the eggs and brown sugar together, and then add the peanut butter, molasses, honey, vanilla, and melted butter. Mix well. Scrape down the bowl, then add in the flour and salt, mixing on low speed until it's all incorporated.

Fold in the chocolate and peanut butter chips. In the original recipe, you are to sprinkle the chocolate chips over top, but there's something about the combination of dark chocolate and peanut butter chips that make these sublime. Instead, I folded in the chocolate chips and sprinkled yet MORE chocolate on top, gently pressing them into the batter.

Because that's how I like my brownies; drowning in chocolate.

Anyway, spread the batter evenly into your parchment paper lined pan, and pop it into the oven on the middle rack. I still say 350 F is the best bet, and you want to bake them about 30 minutes. This is where the recipe gets a bit finicky-I wasn't sure if they were baked or not, yet the edges seemed to be overcooking and the middle too soft, which was a problem. Both times the edges turned out a bit drier then I wanted. You might want to use a knife to gauge whether the brownies are cooked in the middle (if the knife comes out clean you are good to go) rather then eyeballing it as I have, because eyeballing doesn't work so well.

Let them cool on a rack before slicing into bars.

Makes 20-24 bars.

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