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heart!

HAPPY MOTHER’S DAY!

Today is Mother’s Day, which means that today’s post is dedicated to my momma!  We actually celebrated Mother’s Day yesterday by eating, drinking, and taking public transportation (my parents love the T — like, seriously).

The parents came out to Boston, did a little on-street parking, hung out, and then we all headed out to Atlantic Fish Co for a little brunch/lunch action.  Unfortunately I was completely caught up in the day and forgot to take any pictures of our event but I swear, everything was wonderful!  Unless my mom was lying…

But what about the presents, you say?  Yes, yes, there were some of those, too.  There was a bleeding heart plant, a few sets of earrings, and, oh, are those the ingredients for peanut butter brownies?  My mom’s favorite?  Yes siree!

oh yeah

I couldn’t help but to use the Reese’s egg in these brownies.  In my mind, the egg is the best ratio of peanut butter to chocolate in all of the Reese’s products.  Adding such a wondrous creation to another wondrous creation could only result in a unicorn being born.  Somewhere.

chocolate chocolate chocolate!

Peanut Butter Brownies

4 ounces bittersweet chocolate
2 ounces semi-sweet chocolate
2 ounces unsweetened chocolate
8 tablespoons (1 stick) unsalted butter
3 tablespoons cocoa powder
1/2 tablespoon espresso powder
3 large eggs
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup unbleached all-purpose flour
6 Reese’s peanut butter eggs

Preheat the oven to 350 degrees. Line an 8×8 inch baking pan with parchment and spray with nonstick cooking spray.

In a medium bowl, melt the chocolate and butter together in a double boiler or in the microwave, stirring occassionally until smooth. Whisk in the cocoa powder and espresso powder and set aside to cool.

In another medium bowl, whisk together the eggs, sugar, vanilla and salt until combined, about 15 seconds. Whisk the cooled chocolate mixture into the egg mixture, then stir in the flour with a wooden spoon until just combined.

Pour half of the mixture into the prepared pan. Place the six Reese’s eggs evenly in the pan. Pour the other half of the brownie mixture into the pan, using a rubber spatula to gently push the batter over the Reese’s eggs and into the corners evenly (the batter will be rather thick).

Bake until slightly puffed and a toothpick comes out with fudge-y crumbs, about 35 minutes. Cool on a wire rack to room temperature, about 2 hours.  Store covered.

mmm peanut butter

Love you mom!

Recipe adapted from Piece of Cake.

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