Ultimate Fudge Brownies with Peanut Butter Chips
makes 20 brownies
Ingredients
- 10 tablespoons unsalted butter
- 1 and 1/4 cups sugar
- 3/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 large eggs, cold
- 1/2 cup all-purpose flour
- 3/4 cup peanut butter chips
Instructions
- Preheat oven to 325F degrees. Line an 8×8-inch square baking pan with parchment paper, leaving an overhang to lift the finished brownies out.
- Melt the butter, sugar, cocoa, and salt in a large bowl in the microwave. Melt in 30 second increments and stir after each time until the butter is completely melted. The mixture will look gritty. Set aside for a few minutes as you get the other ingredients ready. You don’t want the mixture to be piping hot.
- Stir in the vanilla extract. Add the eggs one at a time, stirring after each addition. The batter will be thick and look shiny. Add the flour, beating with a whisk until fully combined. try not to overmix the batter at this point. Gently stir in the peanut butter chips. Pour into prepared baking pan.
- Bake for 25 minutes and check the brownies for doneness. Insert a toothpick inserted in the center. If it comes out with only a few crumbs, the brownies are done. Bake for 3-5 minutes if the brownies look too liquidy. Do not bake over 30 minutes.
- Allow the brownies to cool completely before cutting into 20 squares. Brownies remain soft and fresh stored in an airtight container for up to 7 days.
Notes
Adapted from Bittersweet: Recipes and Tales from a Life in Chocolate cookbook
Read more from the source: http://sallysbakingaddiction.com/2012/12/30/ultimate-fudge-brownies-with-peanut-butter-chips-2/#ixzz2btnAvfp2
Hot Mama Notes: These brownies are very good! Much better than the skinny brownie recipe I just tried last week. And, as a bonus, I love that everything is made in ONE BOWL. This is not to be underestimated as a benefit when baking!! ;) Grade: A-
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