Peanut Butter Fudge Brownies 2

_{(please click image for full view)}

Title: Peanut Butter Fudge Brownies 2
Medium: Culinary Art
Photographer: Aaron J. Greenblatt
Camera Type: Panasonic DMC-LZ7 Lumix 7.2 MP
Editing: Edited in PhotoShop 7.0 for color accuracy, size, and to apply copyright and border.

Location: Photograph taken in my kitchen in the lovely state of Michigan, USA.

Description: My sister found this recipe on the side of a box of King Arthur Unbleached All Purpose Flour. So of course we had to try it out. What you see above are the final results. What you see below is the recipe itself – including all accompanying commentary.

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According to the people who make King Arthur Unbleached All Purpose Flour:

There’s no desert more satisfying than a warm, fudgy brownie; and we daresay these are the best brownies you’ll ever bake. Cut through the shiny, delicate top crust to reveal a deep-dark, rich, super-moist brownie underneath, perfect with a glass of milk (or a scoop of vanilla ice cream!)

The Best Fudge Brownies Ever

1 cup (8 ounces) butter
2 cups sugar
1 ¼ cups Dutch-process cocoa
½ teaspoon salt*
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 ½ cups (6 ¼ ounces) King Arthur Unbleached All-Purpose Flour
2 cups (12-ounce bag) chocolate of peanut butter chips.

     _{*Increase the salt to 1 teaspoon if you use unsalted butter.}

Preheat oven to 350ºF. Lightly Grease a 9 x 13-inch pan.

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just till it’s hot, but not bubbling; it’ll become shiny looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies. Transfer the mixture to a mixing bowl.

Stir in cocoa, salt, baking powder, and vanilla. Add the eggs, beating till smooth; then add the flour and chips, beating till well combined. Spoon batter into the prepared pan.

Bake brownies for 28 to 30 minutes, until a cake tester inserted into the center comes out dry (though it may have a few crumbs clinging to it). The brownies should feel set both on the edges, and in the center. Remove them from the oven, and after 5 minutes loosen the edges with a table knife; this helps prevent the brownies from sinking in the center as they cool. Cool completely before cutting and serving.

Yield: 2 dozen brownies.

You can click here for an expanded view of these brownies.

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In our opinion, these brownies are super sweet and super heavy and the recipe makes a lot of them. We went with peanut butter chips instead of chocolate chips. We also chose to put the chips on the top instead of combining them in, as the recipe suggests.

Cooking these brownies, we discovered that they were done after 20 minutes instead of the recipe’s recommended 28 minutes. Your oven will no doubt vary from ours so if you try this recipe, make sure you monitor your brownies as they cook.


          



Legal: Copyright © Aaron J. Greenblatt. All rights reserved. Commercial use prohibited. This image and commentary may not be used for any reason without the expressed written consent of Aaron J. Greenblatt.


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