Sunday, January 31, 2010

Let's talk about brownies we can actually make!!!

After reading this post on Evil Shenanigans the other day and some of the comments made I decided to adapt this recipe so that we could talk about brownies most of us American homemakers could even make. I used the following chart scanned from a refrigerator magnet I have to make the conversions as a starting point and then weighed and adjusted using my digital kitchen scale.

Chocolate Peanut Butter Brownies
Yield 32 brownies

2 TBS unsalted butter
1/3 C creamy peanut butter
1/4 C chopped semi-sweet chocolate
1 ¼ C light brown sugar (firmly packed!)
½ C golden syrup or corn syrup
¼ C unsalted butter
3 eggs
1/2 teaspoon vanilla
1 C cake flour
2 TBS Dutch-processed cocoa powder
1 teaspoon salt
1/2 C semi-sweet chocolate chips

Directions quoted from Evil

Heat the oven to 350 F and prepare a 1/4 sheet pan with non-stick spray and a sheet of parchment that is also sprayed with non-stick spray.

In a small bowl combine the first addition of butter, peanut butter and chopped chocolate. Over a double boiler, or in the microwave on 30 second bursts, melt the mixture until smooth. Mix well then set aside to cool slightly.

In a medium bowl combine the peanut butter mixture, sugar, golden syrup, and the second addition of butter until creamy and well combined. Add eggs and vanilla and mix well.

In a separate bowl sift together the cake flour, cocoa powder and salt. Add the dry ingredients into the wet and mix until most of the flour is moist. Add the chocolate chips and fold to combine and mix in the remaining flour.

Pour into the prepared pan and bake for 35 to 45 minutes, or until puffed and just set in the center. Cool in the pan for 15 minutes before turning out onto a cutting board to cool completely.

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