14 September, 2015
Chocolate-Peanut Butter Chunk Peanut Butter BarsPosted in : baking, brownies, dessert, food, foodie, funny, humor, recipe, Uncategorized on by : Jeanette Schramm
I love peanut butter, so when I saw this recipe for peanut butter-based brownies on 12 Tomatoes, I got really excited. What’s even better, I had time to make them before a football party at a friend’s place, in Sunday. I had all the ingredients I needed, too, except for the peanut butter chips. Worried all that peanut butter would be a bit overwhelming for basically everyone else at the party, I decided to grab a mixed bag of peanut butter and chocolate chips.
The recipe itself is fairly easy and can totally be done completely by hand (with minimal risk of developing carpal tunnel). Also, it works as a great air-freshener, if your preferred scent is “Sweet Peanut Butter Heaven.” Which mine is.
Anyway: To the recipe!
1 3/4 cups all-purpose flour
1 cup brown sugar, packed
1 cup peanut butter and chocolate chips
3/4 cup creamy peanut butter
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
3 tablespoons milk
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
So, I think it’s fair to admit that I’m pretty poor at pouring out three tablespoons of milk from a full jug, which I almost dropped on the floor as I was taking it out of the fridge. I think the universe was trying to tell me something about my milk consumption habits (as if it’s wrong to drink two huge glasses of Ovaltine in a 12-hour period, or something).
Other than dribbling milk all over the counter top, this recipe went pretty smoothly. Also, nothing went wrong because of my knee injury (which, for those of you who were wondering, is doing just fine; it’s only badly bruised, and I’ve been keeping it compressed, elevated, iced, and rested well (and yes, I put that out of order just to mess with any Boy Scouts who may be reading this and who swear by their RICE)).
Anyway, you came here for the recipe, not to hear about how I managed to injure myself this month (if you did, either you’re a real sweetheart or your schadenfreude has a good sense of direction). Onward!
Start out by preheating your oven to 350º F and lightly greasing a 9×13-inch baking dish with butter or non-stick spray. I have a great baking spray I got at Wal-Mart that’s a mix of flour and oil. It works well until you accidentally spray it on a linoleum floor, forget about it, and almost die when you step there five minutes later.
In a medium bowl, combine your flour, baking soda and salt and set aside. In a large bowl (or in a mixer, if you’re fancy like that) cream together brown sugar, peanut butter, and butter until fluffy and lightened in color, which should take 3-5 minutes or so. Once you get that taken care of, beat in the egg, followed by the milk (don’t spill!) and the vanilla extract, once the egg is mixed in.
Once all the wet ingredients are mixed in, add the dry ingredients, slowly, and then fold in the chips. Save the rest for use in about four minutes, because after you mix the chips into the batter, you’re going to lump the batter into the greased baking pan and smooth it out with a spatula. Since I didn’t want the remaining chips sitting around my apartment, tempting me with their morsely goodness, I sprinkled the rest on top of the brownies and popped the whole pan in the oven.
Bake the brownies for 18-21 minutes or until the top is golden brown and a toothpick, when inserted into the center of the pan, comes out mostly clean. Let them cool for about 10 minutes before serving them and enjoy!
Oh, also, remember to turn off your oven when you’re done. I also kind of forgot about that step for… mmmmmaaaaaaybe a half hour.