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I felt like making brownies today, but wanted to try something different. So when I saw this recipe for http://casualbaker.blogspot.com/2012/02/waiting-for-snow.html on http://casualbaker.blogspot.com/, I knew I had to try them! Here is the original recipe: Peanut Butter Brownies Chocolate layer: 2 cups sugar 1 cup unsalted butter, melted 4 eggs 2 teaspoons vanilla 1 1/2 cups flour 3/4 cup unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon salt 1 cup chocolate chips Peanut butter layer: 3/4 cup peanut butter 1/3 cup unsalted butter, melted 2 eggs 1/3 cup sugar 2 tablespoons flour 1 teaspoon vanilla Frosting (optional): 3 ounces unsweetened chocolate 3 tablespoons unsalted butter 2 2/3 cups icing sugar 1/4 teaspoon salt 1 teaspoon vanilla 4-5 tablespoons milk Preheat oven to 350 degrees Fahrenheit. Grease and line a 9x13-inch pan with parchment paper. Set aside. Begin by making the chocolate layer. In a large bowl, whisk together the sugar and melted butter. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla. In a separate bowl, whisk together the flour, cocoa, baking powder and salt. Add the dry ingredients to the wet ingredients, stirring to combine. Fold in the chocolate chips and set aside. Next, prepare the peanut butter layer. In a medium bowl, stir together the peanut butter and melted butter. Add the eggs one at a time, whisking well after each addition. Stir in the sugar, flour and vanilla until smooth. Spread half of the chocolate mixture in the bottom of the prepared pan. Top with all of the peanut butter mixture, followed by the rest of the chocolate mixture. You`ll have three distinct layers. The original recipe called for marbling with a knife at this point, but I kind of like the three layers as they are. Your call. Bake for 40-50 minutes until the edges are set and the top has begun to crack. Set aside to cool completely before frosting. To prepare the frosting (not pictured), melt the chocolate and butter in a double boiler over medium heat. Remove from heat and stir in the icing sugar, salt, vanilla and enough milk to reach your desired consistency. Blend until smooth. Frost and eat! Now, I like brownies, but I far prefer the fudgy kind. These ones were more cakey, if anything. That probably has to do with the fact that these brownies are made with cocoa powder instead of with baking chocolate. I find that brownie recipes calling for cocoa powder result in cakey brownies (sometimes they are a bit dry, too). In addition, the peanut butter layer was too sweet for my liking, even though I used natural peanut butter to start with. If I make this recipe again, I think I`d cut the sugar by half. These brownies were okay, but I`m thinking that I`d like to try to make a fudgy, less sweet version of them next time.
Do you prefer cakey or fudgey brownies? ***Photo is my own. Recipe is from The Casual Baker (in-text links are above).