>> Monday, September 27, 2010
I love brownies. Seriously. Love. Brownies. I could give up all other desserts in favor of brownies. The only way I do not like a brownie is with nuts. Do not do that to a brownie. It is an offense to the chocolate perfection. I know this; the brownies speak to me. The brownies also spoke to me when I first saw the Ultimate Edge Brownie Pan. They told me to buy it. The told me if I bought it they would bake. I resisted their cry until the day my neighbor shared she too had been hearing the voice of the brownie. We decided to co-own the best little brownie pan that ever was.
Edge Lover's Chewy Peanut Butter-Chocolate Chip Brownies
adapted from the Baker's Edge recipe
- 12 T unsalted butter
- 5 oz unsweetened chocolate
- 1/2 C peanut butter, divided
- 2-1/4 C sugar
- 3 eggs
- 1-1/2 t vanilla extract
- 1-1/4 C all-purpose flour
- 1/4 t salt
- 1 C milk chocolate chips
- Preheat oven to 350°F and lightly spray pan with nonstick spray.
- Place unsweetened chocolate, butter, and half peanut butter in a double boiler over simmering water. Stir frequently until chocolate and peanut butter are completely melted and smooth. Remove from heat.
- Stir sugar into the chocolate mixture. Then stir in the eggs, one at a time. Add vanilla extract. Follow with flour and salt, mixing just until combined. Stir in the chocolate chips and remaining peanut butter just until distributed. Do not overmix. You will still see ribbons of the peanut butter.
- Spread batter into prepared pan.
- Bake for 35-40 minutes until top looks dry and a toothpick inserted in center combs out with moist crumbs. Do not overbake brownies. Do not bake until edges look crisp.
|Do not overmix brownie batter. You just want ingredients incorporated. Batter should be not be smooth.|
|Timing brownies is difficult. You do not want them to over bake.|
|Can you see the lighter colored ribbons of peanut butter?|
|Nom nom nom.|