All of this hurricane talk, brought me back to when my sister and I were younger and there was a tornado watch. Now, I live in the Northeast, where tornadoes and hurricanes don’t usually pass through, so when my sister and I heard that there might be a possibility of a tornado we went nutty. We packed all of our favorite memories and belongings in fear we might lose them. Years later, the thought of us running frantically through the house gathering our possessions, is laughable.
Although I don’t plan on running around and collecting my belongings again this weekend knowing that Hurricane Irene is on it’s way, I did find it necessary to stock up on some baked goods. With not many options in the house, and the grocery store too much of a mad house for my liking, I decided on a recipe that I was able to whip up with the ingredients I had on hand … peanut butter brownies! My love for anything consisting chocolate and peanut butter is undying and these brownies will definitely be enjoyed by my Hurricane Irene sleepover guests (yes, thats right, a hurricane slumber party!) It’s been awhile since I’ve thrown peanut butter and chocolate together in a sweet concoction so these brownies were very much needed (note to self: a few weeks without chocolate & peanut butter is unacceptable!).
1 1/4 cups all-purpose flour
3/4 teaspoon) baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
4 ounces unsweetened chocolate
4 ounces semisweet chocolate
1 1/2 cups sugar
2 teaspoons vanilla extract
4 large eggs
Peanut Butter Filling
1 1/4 cup(s) all-purpose flour
1/2 cup peanut butter
3/4 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/2 cup(s) (1 stick) butter or margarine
4 ounce(s) unsweetened chocolate
4 ounce(s) semisweet chocolate
1 1/2 cup(s) sugar
2 teaspoon(s) vanilla extract
4 large eggs
-Preheat oven to 350 degrees F. Grease 13-inch by 9-inch metal baking pan.
-Brownie: On waxed paper, combine flour, baking powder, and salt. In 3-quart saucepan, heat butter and chocolates over low heat until melted, stirring frequently. Remove saucepan from heat: stir in sugar. -Add vanilla and eggs; stir until well mixed. Stir flour mixture into chocolate mixture until blended.
-Peanut Butter Swirl: In medium bowl, with mixer at medium speed, beat peanut butter, sugar, butter, flour, vanilla, and egg until well blended.
-Spread 2 cups chocolate batter in pan; top with 6 large dollops of peanut butter mixture. Spoon remaining chocolate batter over and between peanut butter in 6 large dollops. With tip of knife, cut and twist through mixtures to create swirled effect.
-Bake brownies 30 to 35 minutes or until toothpick inserted 2 inches from edge comes out almost clean. Cool in pan on wire rack.
-When cool, cut brownies lengthwise into 4 strips, then cut each strip crosswise into 6 pieces
Whether you’re stocking up on batteries, baking your way into the hurricane, or figuring out how you’re going to watch the VMAs on Sunday night if your power goes out (I mean who doesn’t want to see what absurd “outfits” Gaga is going to wear!?), please be safe!