November 15, 2008
This is yet another recipe photo session I did back in September that I couldn’t get to while my laptop was out of commission. I made these brownies for my Pampered Chef party, late at night, while I had a pretty raging case of PMS. My advice? NEVER make chocolate peanut butter brownies late at night while you have PMS. It was incredibly tempting to just eat the entire pan before I went to bed.
This is a recipe I got from an old co-worker, back when I worked at Pitt. He brought these in one day and I demanded he share the recipe. They are so good. And so very very bad for you. Which makes them even better.
The ingredients are pretty straight-forward: flour, butter, eggs, salt, vanilla. Oh, and an entire can/bottle of Hershey’s syrup. And peanut butter mixed with melted butter. And chocolate squares with melted butter. Like I said: kinda bad for you.
Start with the flour. I used 1/2 cup of whole wheat flour and 1/2 cup of white flour. Sift that with the salt.
What a nice little pile that makes!
In a bowl, combine the butter, sugar, and eggs.
Beat it to a pulp- I mean, beat it until it’s ‘light and fluffy’.
Add the flour/salt mixture and mix it. Wow, I’m descriptive, aren’t I?
Add the Hershey’s syrup. This time around, I use a bottle instead of a can. To be completely honest, I have no clue if they are the same thing or not. But my grocery store just went through a complete rearranging of all their aisles and I cannot find ANYTHING anymore. I have no idea where they put the cans of syrup, they weren’t with the baking stuff which is where they used to be. So I just grabbed a bottle that was by the ice cream toppings. It turned out just fine!
And since I was squirting it in, it made a really cool, Jackson Pollock-like pattern in the batter. I am sooo artistic.
Mix the chocolate in until there are no more white/yellow streaks from the batter.
Pour into a greased 9×13 pan.
Try to resist sticking your face in it. Seriously- I DARE YOU.
Bake for 25 minutes, or until you can dip a toothpick into the middle and it comes out clean. You can see my little toothpick marks right there.
Let it cool for a bit. Once it’s cool to the touch, mix the peanut butter (I use a little bit of chunky peanut butter with mostly smooth peanut butter) with 1 1/2 tablespoons of melted butter. YES, I SAID MELTED BUTTER.
Spread this peanut butter/butter mixture over the top of the entire thing.
Melt the semisweet squares with the remaining tablespoon of butter in the microwave.
If you have a fancy pastry bag or icing gun, you can use that for this next step. I however did not have one of those at the time (but I will soon- I just ordered a decorating thingie from Pampered Chef!) so I used a plastic bag. Fill the bag (or decorating gun) with the chocolate/butter mixture.
Now you’re going to draw lines with the chocolate across the surface of the peanut butter. The plastic bag does the trick, though I’m horribly clumsy with it and have only been able to get it to work well once. Unfortunately, that one time was not when I was taking pictures of my masterpiece.
Yeah. Well. Whatever. It doesn’t really matter, because next you’re going to drag a knife through each chocolate stripe to create a nifty little pattern.
So really, you can hardly tell that I screwed the chocolate stripes up! See? (Ignore that bottom left edge. heh.)
Also, I have a confession: I may have squirted the leftover chocolate/butter mixture that was in the bag DIRECTLY INTO MY MOUTH. AND I DIDN’T REGRET IT. Maybe I did that. You’ll never know for sure, now will you?
Cut these into squares. I usually keep them pretty small- maybe between 1-2 inches each- because these are VERY rich. And that way, you can have two! Or three! Because they’re little!
And by all means, leave the dishes in the sink till morning.