Food Hero

Peanut Butter Brownies by Katy K
November 2, 2008, 6:31 pm
Filed under: Baked Goods/Desserts, Guest Post, Katy K | Tags:

Having not cooked anything decent (postable) in several weeks, I need to be rescued by one of my food heroes – my next door neighbor, Sarah.  She and and her husband are real foodies, great cooks, super nice and fun, and they live next door – can you believe how lucky I am?   Take it away Sarah…

There were five food groups when I was a kid: meat, bread, fruits, vegetables, and peanut butter. It was understood that if the nuclear holocaust ever came, we’d be living off peanut butter for a very long time, so we might as well develop a taste for it now. (Mom never talked about the fact that it was cheap and didn’t make my backpack smell when I lost a sandwich in there for several days – it happened a lot.) So, I ate a lot of peanut butter growing up, and still love it. I have been known to compose spontaneous soliloquies to a jar of Jif. It’s definitely one of the five foods I’d take to a deserted island. Anyway, when I found this recipe for peanut butter brownies – did I rush into the kitchen to start baking? Of course not! I tucked the recipe away for a year until I needed it for a friend’s birthday. What a shame. A whole year of my life went by without tasting them. Don’t let it happen to you. These babies are special enough to take to parties, but homey enough to make and keep on your counter and cut off just the teensiest little sliver every time you walk by.  Either way, they will be gone in no time. 

Peanut Butter Brownies
Gourmet October 2007


2 sticks unsalted butter, softened
1¾ c sugar
1 cup creamy peanut butter
2 eggs plus 1 yolk
2 t vanilla
2 c flour
1½ c chocolate chips

Ganache (the real reason to make these brownies)

1½ c chocolate chips
½ c heavy cream
1 T unsalted butter, softened

1. Preheat oven to 350ºF with rack in middle. Butter a 9×13 pan and line bottom of pan with parchment. Butter parchment.

2. Beat butter and sugar with an electric mixer at medium high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer speed to low, then mix in flour until just combined.

3. Mix in chocolate chips then spread batter in baking pan, smoothing top.

4. Bake until brownies are deep golden, puffed on top, and a wooden toothpick comes out with some crumbs adhering, 40-45m.

5. Cool completely in pan on rack about 1½ hours.

6. Put chocolate chips in a heat proof bowl.

7. Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand 1 minute.

8. Whisk in butter until incorporated, chocolate is melted, and a smooth mixture forms. 

Spread ganache on cooled brownies and let stand until set, about 15 minutes.

9. Savor with a tall glass of milk.