These are based on a double fudge brownie recipe from King Arthur Flour. Instead of all chocolate chips, I used half chips and half mini pb cups from Trader Joe's, and I swirled about half a cup of warm crunchy peanut butter on the top. Mmm!
Double pb fudge brownies
1 c unsalted butter
2 c brown sugar
3/4 c cocoa powder (unsweetened)
1 tsp salt
1 tsp baking powder
1 tsp espresso powder
1 Tbs vanilla
4 eggs
1 1/2 c flour (white, ww, white ww) plus 2 Tbs more
1 c chocolate chips
1 c Trader Joe's mini pb cups (or pb chips)
1/2 c pb (I like crunchy, but smooth is fine too), warmed slightly so it can be poured
In a saucepan over low heat, melt the butter, then add the sugar and mix well. Heat the mixture briefly til it's hot and begins to bubble. Mix in the cocoa, salt, baking powder, espresso, and vanilla. Allow the mixture to cool somewhat, and then whisk in the eggs. Then add the 1 1/2 c of flour and mix the chocolate chips and pb cups with the extra 2 Tbs of flour (this will keep them from sinking to the bottom of the pan.) Mix in the chips and stir til smooth. Pour the mixture into a foil-lined, greased 9- x 13-inch pan. Pour the warm peanut butter over the brownie batter, swirling it into the top with a knife. Bake at 350 degrees for 30 min., until a toothpick or sharp knife inserted into the center reveals wet crumbs (and no raw batter.) Let the brownies cool completely on a rack before cutting.*
*King Arthur suggests waiting 24 hours before cutting if you use ww flour, as the extra time gives the bran a chance to soften.
Double pb fudge brownies
1 c unsalted butter
2 c brown sugar
3/4 c cocoa powder (unsweetened)
1 tsp salt
1 tsp baking powder
1 tsp espresso powder
1 Tbs vanilla
4 eggs
1 1/2 c flour (white, ww, white ww) plus 2 Tbs more
1 c chocolate chips
1 c Trader Joe's mini pb cups (or pb chips)
1/2 c pb (I like crunchy, but smooth is fine too), warmed slightly so it can be poured
In a saucepan over low heat, melt the butter, then add the sugar and mix well. Heat the mixture briefly til it's hot and begins to bubble. Mix in the cocoa, salt, baking powder, espresso, and vanilla. Allow the mixture to cool somewhat, and then whisk in the eggs. Then add the 1 1/2 c of flour and mix the chocolate chips and pb cups with the extra 2 Tbs of flour (this will keep them from sinking to the bottom of the pan.) Mix in the chips and stir til smooth. Pour the mixture into a foil-lined, greased 9- x 13-inch pan. Pour the warm peanut butter over the brownie batter, swirling it into the top with a knife. Bake at 350 degrees for 30 min., until a toothpick or sharp knife inserted into the center reveals wet crumbs (and no raw batter.) Let the brownies cool completely on a rack before cutting.*
*King Arthur suggests waiting 24 hours before cutting if you use ww flour, as the extra time gives the bran a chance to soften.
2 comments:
Oh, for goodness sake! That is beautiful!
Have you tried the hard white whole wheat flour from King Arthur's? I bet that would work well in this recipe.
Thanks for the idea!
P.S. I have been missing for a while but I am typically seen as "JD" on this site....I have just been quiet but I have still been reading! Keep it up - I love it when you post.
Thanks! Nice to see you back Julie! I have many posts to catch up on, but I haven't been at my computer much lately.
I'll post the recipe when I get back home. And yeah, I think they do include instructions for using the white ww flour with this--but all I remember is letting the brownies sit overnight before slicing, so the ww softens a bit more.
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