…ok I lied. I don’t have these brownies anymore because I made them last week to take over a friend’s house. A group of us have been hanging out more and more lately, so I decided I wanted to bring some treats over so I’m not showing up at my friend’s house empty-handed. I asked for requests, and one was caramel brownies. I don’t have any caramel and saw I had two open jars of peanut butter, so I decided I was doing PB instead.
I decided to make Nestle Tollhouse’s brownies from their cookbook. I already made these brownies before but without the PB swirled in. As you can imagine, these brownies didn’t last very long, mainly because I ate most of them but shhhh. The measurements are slightly weird because I cut the recipe in half for an 8×8 pan.
Chocolate Peanut Butter Fudge Brownies
1/2 cup + 1/3 cup sugar
1/4 cup (1/2 stick) butter or margarine
1 Tbsp water
2 oz. unsweetened baking chocolate OR 6 Tbsp cocoa + 2 Tbsp oil
1 tsp vanilla
2/3 cup flour
1/8 tsp baking soda
1/8 tsp salt
1/4 cup peanut butter
1 Tbsp + 1 1/2 tsp sugar
1 Tbsp milk
1. Preheat oven to 350F. Grease 8×8 pan or line with foil.
2. In a saucepan, melt sugar, butter, and water. Add chocolate and stir until combined. Beat in egg and vanilla. Gradually add flour, baking soda, and salt. Do nout pour into pan just yet.
3. In a microwavable bowl, combine peanut butter, sugar, and milk for 45 seconds or until smooth. Pour brownie batter into pan. Spoon PB mixture on top; swirl in with a knife.
4. Bake 20-25 minutes. Toothpick should have a few crumbs on it. Cool completely in pan before cutting into bars.
Makes 1 dozen.
Source: Nestle Tollhouse Best-Loved Cookies 1995, p. 83
Just make sure you share. Too many brownies could result in breakage.