Saturday, September 10, 2011

Brownies Have More Fun

There’s nothing quite like a homemade brownie to give sight to all that is right in the world. No matter if you prefer them chewy and dense or soft and cakey, the rich chocolate center of a freshly baked brownie can lighten up the worst of days and make the best ones even better.

With the addition of both chocolate and peanut butter chips, this Hershey’s brownie recipe pays delicious homage to the genius flavor combination of the Reese’s peanut butter cup—another simple taste experience that can right all wrongs.

I made them a couple of weeks ago while stuck inside the house during the anticipation of hurricane/tropical storm Irene’s visit. Through all of the news hype and mandatory evacuations happening only a few miles away, I figured everyone could use a brownie.


Full of chocolate goodness and smooth peanut butter surprises on the inside, with a respectable crackle on top, each bite of the cakey brownies instantly deafened the sound of the harsh winds rapping against the windows. And I can tell you that the craving for these perfectly simple dessert bars lingered long after the last crumb was devoured and the storm had washed away.

So whether there is something you want to forget for a few minutes or something that needs celebrating, have a brownie and add peanut butter: it is a recipe for deliciousness that never fails—unless, of course, there is something wrong with your taste buds and/or brain ;-).

Here is a good place to start:

Peanut Butter and Chocolate Chip Brownies
Recipe adapted from Best-Loved Hershey’s ® Recipes, Publications International, Ltd., 2006
Print
Yield: about 36 brownies
- ¾ cup cocoa
- ½ teaspoon baking soda
- 2/3 cup butter, melted and divided
- ½ cup boiling water
- 2 cups sugar
- 2 eggs
- 1 1/3 cups all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup peanut butter chips
- ½ cup milk chocolate or semi-sweet chocolate chips
• Heat oven to 350 degrees Fahrenheit. Grease a 13 x 9 x 2-inch baking pan.
• Stir together cocoa and baking soda in a large bowl; stir in 1/3 cup butter. Add water; stir until mixture thickens. Stir in sugar, egg and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla, and salt; blend thoroughly. Stir in chips. Pour into prepared pan.
• Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on a wire rack. Cut into squares.

3 comments:

Karen said...

You had me at Reese's pb cups. If these brownies taste like them, I will not share with anyone. Seriously!

Cheap Ethnic Eatz said...

Brownies are part of the hurricane kit...period.they look awesome

Veronica Gantley said...

Forget the flash lights, water and all that stuff just make these brownies. You cant go wrong with Reeses.