I’m telling you, if it doesn’t stop snowing I’m not going to fit into my pants. We can’t stop baking. Today the kids asked for brownies, and just yesterday a dear friend gave me a copy of the William Sonoma Desserts edition of the Food Made Fast series. After perusing the book a few times, we settled on the Chocolate-Raspberry Brownies, but we decided, at my son’s request, to make the peanut butter variation.
Here are the ingredients:
1/2 cup butter
4 oz unsweetened chocolate
1-1/2 cups sugar
1/4 tsp salt
1 tsp vanilla extract
3/4 cup flour
1/2 cup creamy peanut butter
1. Preheat oven to 325 degrees.
2. Melt the butter and chocolate over low heat, and let it cool slightly.
(I used part Sucanat, which is why it looks so dark.)
4. Whisk in the chocolate mixture. Then add the flour and stir until just barely blended.
Cool and serve!
Here’s the printable.
- 1/2 cup butter
- 4 oz unsweetened chocolate
- 3 eggs
- 1-1/2 cups sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3/4 cup flour
- 1/2 cup creamy peanut butter
- Preheat oven to 325 degrees.
- Melt the butter and chocolate over low heat, and let it cool slightly.
- In another bowl, whisk together eggs, sugar, salt, and vanilla.
- Whisk in the chocolate mixture. Then add the flour and stir until just barely blended.
- Pour the batter into a buttered 9×9 square pan. Then spoon the peanut butter in dollops over the top.
- Run a knife through the batter a few times to give it a pretty marbled effect. For some reason, it wasn’t really working for me, but you get the idea.
- Finally, pop it into the oven and cook until the sides are pulling away from the pan, but be careful not to over bake.
- Cool and serve!