I’ve spent the entire day working on an article, cleaning and half watching old movies on TV. I think I’ve opened and closed the cupboards twenty times, and the fridge just as many, trying to figure out what I was going to make today.
My Reese Peanut Butter Cups phase died out when I was in high school, and I can’t really stand eating them anymore. But I do still love peanut butter and chocolate together. On the twenty first time looking in the cupboard I finally noticed the jar of peanut butter and the container of cocoa at the same time.
These are intense. The smell when they were cooking was enough to make me mental. I couldn’t concentrate on anything else.
Peanut Butter Chocolate Brownies
3/4 cup smooth peanut butter
1/4 cup unsalted butter
1 cup sugar
1 tsp vanilla
1/2 cup cocoa powder
1/2 cup flour
1 tsp baking powder
1 tsp salt
Preheat the oven to 350°. Butter and flour a 20x20cm (8x8in) cake tin.
In a small bowl, sift together the flour, cocoa powder, baking powder and salt.
Beat the peanut butter, butter and sugar together until it is fluffy and very pale brown. Beat the eggs in one at a time. Beat in the vanilla. Add the flour/cocoa mixture and beat until it just starts to come together. Stir it a few more times with a large wooden spoon.
Spread the dough out evenly in the greased cake tin. Bake for 27-30 minutes, until a toothpick or sharp knife inserted in the centre comes out clean. Let them cool and enjoy.