For what it’s worth, it’s hard to screw up brownies. They are always good. Especially when you add some peanut butter and peanuts to them. I know for some this would be an abomination, but for those of us whose elixir for happiness is Peanut Butter Cups, this is a combination that brings us life.
When I went back to find the photos I took of these delicious brownies (spoiler alert: I just told you they’re delicious), I found that I had only one photo. This tells you everything you need to know about this recipe: they were so good that there were only four left by the next morning, and even those were gone a few hours later.
However, I do have some notes on this recipe (see above for my specialist subject: peanut butter and chocolate). While the brownies were great, I definitely would have used more peanut butter for the top. It just wasn’t quite enough. The next time I try this recipe, I might double the amount of peanut butter and see what that produces. There just wasn’t enough on the top for my (or our) liking.
The second note I have is about her use of olive oil. I only had extra-virgin on hand, which I know from bitter experience is too peppery to use for baked sweet things. Instead, I substituted in some sunflower oil– the most neutral oil imaginable– and it worked a treat.
All in all, this experience can be summed up in one word: Yum.
A cookbook a month 