Before we get started with the Chocolate Peanut Butter Brownies a couple of fun news items ….
First, as many of you know I am participating in an event sponsored by Electrolux in New York City to help raise awareness for the Ovarian Cancer Research Fund. It is a fantastic organization and you can help by donating here. Part of the event is a cake decorating competition. We have been placed in groups and my group consists of Jessie from CakeSpy and Erika from In Erika’s Kitchen. Erika was kind enough to do an interview with me which you can check out here. Thanks Erika! Looking forward to meeting you and Jessie in NYC!!
Second, I started my Cake Decorating class in culinary school and I have created a new gallery to show off what I am learning. I will be adding photos of the cakes I make in class each week so check it out!
Now, let’s talk about brownies, shall we??
I love a moist, chewy brownie almost as much as I love a good cookie. In fact, after cookies I love brownies best. They are easy to transport, they are always popular, and they can be made in almost any flavor you can imagine. This time I decided I needed some peanut butter in my deep, dark chocolate brownies, so I added some.
The resulting brownie is perfectly moist and chewy with a nice, subtle, peanut butter flavor. They are lovely as they are, but next time I make these (and I shall make them again … they are begging to be made again!) I will add some peanut butter chips to punch up the peanut butter flavor. A peanut butter chocolate frosting would not go amiss here, either.
Chocolate Peanut Butter Brownies Yield 32 brownies
1 ounce unsalted butter
3 ounces creamy peanut butter
2 ounces chopped semi-sweet chocolate
10 ounces light brown sugar
4 ounces golden syrup or corn syrup
2 ounces unsalted butter
1/2 teaspoon vanilla
5.25 ounces cake flour
1 ounce Dutch-processed cocoa powder
1 teaspoon salt
3 ounces semi-sweet chocolate chips
Heat the oven to 350 F and prepare a 1/4 sheet pan with non-stick spray and a sheet of parchment that is also sprayed with non-stick spray.
In a small bowl combine the first addition of butter, peanut butter and chopped chocolate. Over a double boiler, or in the microwave on 30 second bursts, melt the mixture until smooth. Mix well then set aside to cool slightly.
In a medium bowl combine the peanut butter mixture, sugar, golden syrup, and the second addition of butter until creamy and well combined. Add eggs and vanilla and mix well.
In a separate bowl sift together the cake flour, cocoa powder and salt. Add the dry ingredients into the wet and mix until most of the flour is moist. Add the chocolate chips and fold to combine and mix in the remaining flour.
Pour into the prepared pan and bake for 35 to 45 minutes, or until puffed and just set in the center. Cool in the pan for 15 minutes before turning out onto a cutting board to cool completely.
Slice and enjoy!
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Tags: Bar, Brownies, cake decorating, Cake Spy, Chocolate, chocolate chips, Contest, corn syrup, Culinary School, Dessert, Electrolux, Erika, foodbuzz, gallery, golden syrup, In Erika's Kitchen, Jessie, New York City, Ovarian Cancer Research Fund, peanut butter, snack