The title says it all, really. I don't know why I chose to make these, over the zillions of breakfast buns, babkas and Gugelhupfs on my mental to-do list, but when my friend Kristine organised an impromptu going away party, brownies were the first thing that sprung to mind. I wanted to try a new recipe (not that I don't have a huge back-catalogue of brownies!), and these decadent, peanut-butter fudge brownies from The Magnolia Bakery Cookbook fit the bill perfectly.
They have a shortbready base made of ground peanuts, sugar, butter and flour. I forgot to buy peanuts in my after-work trip to the supermarket, so I substituted with the macadamias I already had in the pantry.
The topping is a swirly combo of chocolate brownie mixture, and peanut butter swirl.
The peanut butter swirl has smooth peanut butter, egg, cream cheese and sugar...
Dolloping on the peanut butter...
... and swirling it in.
As soon as it comes out of the oven, you're supposed to dump peanut butter chips on top, but I'm not sure where we can get these here in Oz. I used milk chocolate chips.
I love the pretty swirls you get when you spread them out!And there it is!
These were a slightly cakier brownie than what I'm used to; ordinarily I prefer a fudgier one. I also really liked the salty touch in the peanut butter swirl. I personally would have liked a thinner biscuit crust, but 2 of my foodie friends who tried them thought the biscuit base was the best part! Oh, and because it was a Magnolia recipe, I immediately halved the sugar - a winning move, as the final prduct was just the right sweetness.
We took half of them to work, and the remaining tray to Kristine's place. (There was also a Tyler Florence coleslaw, courtesy of Su, a delicious bacon and leek quiche, courtesy of Sophia, and some Crust pizza!) I didn't get to the party until 10:20 at night, thanks to a super-late work meeting. So glad my friends saved me some food!!
Edit: 21/09/2013. The recipe for these brownies can be found here.
The title says it all, really. I don't know why I chose to make these, over the zillions of breakfast buns, babkas and Gugelhupfs on my mental to-do list, but when my friend Kristine organised an impromptu going away party, brownies were the first thing that sprung to mind. I wanted to try a new recipe (not that I don't have a huge back-catalogue of brownies!), and these decadent, peanut-butter fudge brownies from The Magnolia Bakery Cookbook fit the bill perfectly.
They have a shortbready base made of ground peanuts, sugar, butter and flour. I forgot to buy peanuts in my after-work trip to the supermarket, so I substituted with the macadamias I already had in the pantry.
The topping is a swirly combo of chocolate brownie mixture, and peanut butter swirl.
The peanut butter swirl has smooth peanut butter, egg, cream cheese and sugar...
Dolloping on the peanut butter...
... and swirling it in.
As soon as it comes out of the oven, you're supposed to dump peanut butter chips on top, but I'm not sure where we can get these here in Oz. I used milk chocolate chips.
I love the pretty swirls you get when you spread them out!And there it is!
These were a slightly cakier brownie than what I'm used to; ordinarily I prefer a fudgier one. I also really liked the salty touch in the peanut butter swirl. I personally would have liked a thinner biscuit crust, but 2 of my foodie friends who tried them thought the biscuit base was the best part! Oh, and because it was a Magnolia recipe, I immediately halved the sugar - a winning move, as the final prduct was just the right sweetness.
We took half of them to work, and the remaining tray to Kristine's place. (There was also a Tyler Florence coleslaw, courtesy of Su, a delicious bacon and leek quiche, courtesy of Sophia, and some Crust pizza!) I didn't get to the party until 10:20 at night, thanks to a super-late work meeting. So glad my friends saved me some food!!
Edit: 21/09/2013. The recipe for these brownies can be found here.
No comments:
Post a Comment