Chocolate Peanut Butter Brownies

So the countdown to San Diego has begun. I feel like there is 2389023829 things to do, but at least the presents are wrapped and I washed all of the laundry.

There is also one of these brownies left. Y’know, the ones I made the other night while watching The Muppet Christmas Carol. It sits in its little tupperware container on the counter begging to be eaten. I don’t want to leave it out while we’re gone. I can only imagine it would grow legs (and hair, ew) and take over the house. No one wants to come back to a brownie monster. No one.

These babies only have five ingredients by the way. How simple is that? You mix everything together, try to pour it’s thick sludge of a batter into your pan, and bake it. Let it cool all the way. They’ll taste better. They are dense and fudgy. When you eat them warm, you taste more of the peanut butter. I think that’s mostly because I used the “all natural” creamy stuff. Chunky would have been awesome, but the store I went to only had one lone jar left. I wasn’t about to go all over town for peanut butter [not that it would have stopped me any other time. We had muppets to watch!].

Oh! This also utilizes rice flour. This is a first for me. I like it. I really like the it was 29 cents a pound at the store, too. That may or may not have influenced my like for it. It had a little bit of a softer texture. I could definitely tell it wasn’t traditional all-purpose. I couldn’t taste a difference, though. It was great. I’m definitely going to try the rest of it out on something else. Any suggestions?

PS – This recipe is all about using things by weight. I was going to try and take measurements as I went but it was so much easier to just throw things in the bowl when it was on the scale. I could get used to measuring like this.

Inspiration: Stonesoup

Ingredients

• 5oz (150g) peanut butter
• 8oz (225g) brown sugar
• 2 eggs
• 2oz (50g) cocoa powder
• 3oz (75g) rice flour

Preparation

1. Preheat oven to 320° and line a 9×5 loaf pan with parchment. Spray it with cooking spray for good measure.
2. In a bowl, mix together the eggs and sugar.
3. Add the peanut butter and combine.
4. Stir in the flour and cocoa powder until just combined.
5. Pour (spoon) the batter into the prepared pan and smooth out. This took some work for me. It was really thick.
6. Bake for 30-45 minutes. 30 worked just fine for me. The top will be solid and a toothpick will still be a little moist.
7. Allow to cool completely before cutting and eating. Trust me on this.