broadly speaking.

peanut butter brownies.

we’re 36 hours away from moving house and home. 36 hours away from leaving the last four and a half years of kitchen behind. new neighbourhood, new grocery stores and food shops, new kitchen (eep), and a new place to sit and eat. the sitting part is especially exciting, since we’ll actually having an eating space that is higher than jayne is tall.

our oven blew a fuse on friday night at five pm. after i finished an epic day of baking grapefruit bars, almond joy squares, and a three tier peppermint brownie cake for a great event. (they raised $1600 for a local women’s shelter!) our landlord offered us his toaster oven for the five days we had left in our lease, which was nice of him, but it would be too much like using an easy bake oven.

besides, my camera bag is packed away, and with it my cord to off-load the photos. which is unfortunate, because since i was baking all day, i was able to get some great shots in the light. meantime, you’ll have to settle for a photo of peanut butter brownies.

you’re so hard done by.

also, if you have a knack for buying other people’s things, or acquiring them, have a quick peek at the things, offered page. basically, make me an offer on anything on that page in the next 36 hours. or, just claim it. we’re easy around here.

peanut butter brownies with chocolate ganache
adapted from smitten kitchen

for brownies
2 sticks (1/2 pound) unsalted butter, softened
1 3/4 cups sugar
1 cup creamy peanut butter
2 large eggs plus 1 large yolk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips
1/2 teaspoon salt

for ganache
1 1/2 cups semisweet chocolate chips
1/2 cup heavy cream
1 tablespoon butter, softened

make brownies:

preheat oven to 350 degrees with rack in middle. butter a 13x9x2 inch baking pan, then line bottom of pan with parchment paper and butter parchment.
beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. beat in whole eggs, egg yolk, and vanilla. reduce mixer sped to low, then mix in flour until just combined.
mix in chocolate chips, then spread batter in baking pan, smoothing top.
bake until brownies are deep golden, 40 to 45 minutes.
cool completely in pan on a rack, about 90 minutes.

make ganache:
pour chocolate chips in a heatproof bowl.
bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.
gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.
spread ganache on cooled brownies and let stand until set, about 30 minutes.
brownies keep in one layer in an airtight container three days.


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