Sunday, April 01, 2007

Peanut Butter Brownies

The following recipe was adapted from an original recipe published in the March 2007 edition of Food and Wine Magazine. Copyright belows to Food and Wine, even though the recipe below isn't exactly a reprint.
2/3 cup all-purpose flour
1/2 t baking powder
1/4 t salt
4 oz. semisweet chocolate chips
2 oz. unsweetened chocolate, chips or powder
1 stick unsalted butter, softened (1/2 cup)
1-1/4 cup sugar
1 T plus 1/2 t pure vanilla extract
3 large eggs, plus 1 large egg yolk
8 oz. peanut butter

Preheat oven to 325 degrees

Butter and flour a 9-inch square baking pan. In a small bowl, whisk together the flour, baking powder and salt. In a medium saucepan, melt the semisweet and unsweetened chocolate with the butter over low heat. Remove from heat and whisk in 1 cup of sugar and 1 tablespoon of vanilla. Whisk in the whole eggs, one at a time. Whisk the dry ingredients into the chocolate mixture until the brownie batter is smooth.

In a bowl, whisk the peanut butter with the egg yolk and the remaining 1/4 cup of sugar and 1/2 teaspoon of vanilla. Pour half of the brownie batter into the baking pan. Dollop the peanut butter mixture on top and cover with the remaining batter.

Bake the brownies for about 55 minutes or until a toothpick inserted in the center comes out with a few crumbs attached. Let the brownies cool before cutting.

Makes 9 servings.

Serve with a glass of milk.

TIP: The peanut butter mixture can be a bit stiff to work with so it's easier to drop dollops of peanut butter onto the brownie batter by using a spatula and knife to scrape pieces and let them drop onto the batter like peanut butter nuggets. I know, doesn't sound appetizing but it's the easiest way to work with peanut butter.

STICKING WITH THE ORIGINAL: If you want to try the Food and Wine's original recipe of making this a mascapone-swirled brownie, then use 8 ounces of mascarpone cheese instead of the peanut butter and put half of the mascapone mixture in the middle, then cover with the rest of the brownie batter, then drizzle the remaining mascapone mixture on top. Get a knife and create swirls by cutting through the mascapone and brownie.

The brownies can be made and stored in the refrigerator for three days.

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