When I started baking brownies, I used a boxed mix. The pictures always looked so tempting and delectable I just had to give them a try. I thought there was no way I could mess them up but I did. Batch after batch came out horribly dry and hard even after I switched to homemade. I wondered how someone could make the elusive moist and chewy brownies I desired.Fast forward to today and I have become better at baking these perennial favourites. This time I have added peanut butter and was rewarded with an awesome brownie. Dense and chocolaty with a peanut butter accent, these brownies are fabulous. The icing complements the bittersweet brownies by adding a little sweetness. They taste great at room temperature and even better straight out of the fridge.
Recipe: Peanut Butter Brownies
I still use a box mix, but dress it up by using melted butter instead of vegetable oil as most call for, and I often add chocolate syrup or bittersweet chocolate chips for. Not sure what your options are like where you are. I didn't like any of the box mixes when I was in Australia so that was the first time I made brownies totally from scratch. In the States though, I find the box just so satisfying, I can't justify any more effort for homemade.
ReplyDeleteBut peanut butter is always a welcome addition :)
These look SO great!!!!
ReplyDeleteMy mom wouldn't dream of making anything from a box mix - except brownies. I made them once from scratch, they were pomegranate ones and they came out pretty awesome. They're too chocolatey for me, but went over great with everyone I shared them with. I can see how peanut butter would help keep them nice and moist!
ReplyDeleteI'm such a sucker for brownies....
ReplyDeleteYum.yum.yum....you have baked a beauty!
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