Features


Cinnamon-spiked peanut butter perks up brownies

WEDNESDAY, FEB. 6, 2008

These dense, chocolatey brownies taste fine made with traditional creamy peanut butter, but are over the top when spiked with something a bit more interesting, such as a chocolate- or cinnamon-laced peanut butter now available at some supermarkets.

Double Peanut Butter Brownies

Recipe adapted from Sherry Yard’s “Desserts by the Yard,” Houghton Mifflin, 2007)

For the brownies:

3/4 cup plus 2 tablespoons all-purpose flour

1/4 teaspoon salt

1 stick (1/2 cup) unsalted butter, cut into small chunks

5 ounces bittersweet chocolate, finely chopped

1 cup creamy peanut butter

2 large eggs

1 cup sugar

For the frosting:

1 cup creamy peanut butter

1 stick (8 tablespoons) butter, softened

2 cups powdered sugar

1 tablespoon milk

Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper.

Sift the flour and salt into a medium bowl. Set aside.

In a microwave-safe bowl, combine the butter, chocolate and peanut butter. Heat in the microwave in 20-second intervals, stirring in between, until melted and smooth. Set aside.

In a large bowl, use an electric mixer to beat together the eggs and sugar until fluffy. Gently whisk in the chocolate and peanut butter mixture, then fold in the flour.

Transfer the batter to the pan and bake, rotating front to back halfway through, for 25 to 30 minutes, or until slightly firm to the touch and a crust has formed on top. Allow to cool on a rack.

When the brownies have cooled, make the frosting. In a medium bowl, use an electric mixer to beat the peanut butter and butter. Add the powdered sugar and milk, beating until smooth. Drizzle in additional milk if the frosting is too thick. Frost the brownies, then cut into bars.

Yield: 16 servings

Approximate nutrition per serving: 423 calories, 31 grams fat (13 grams saturated, 64 percent fat calories), 10 grams protein, 29 grams carbohydrate, 58 milligrams cholesterol, 3 grams dietary fiber, 196 milligrams sodium.


 

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