Thursday, August 18, 2011
I have a blogger "buddy" in the U.S. who has the most incredible passion for all things "peanut butter". We're talking about none other than Nick from The Peanut Butter Boy . Nick's run his blog for a long time sharing his findings, recipes and good humour for several years. He comments on people's blogs, has run peanut butter events and always shares positive comradery with other bloggers.
"The Boy" has been developing his own line of peanut butter for quite a while and sent me a sample of each of his creamy and crunchy peanut butter. He has made it his life's work to sample, cook and bake with and develop his own personal line of peanut butter. Now here's a guy that deserves some positive print space. After trying Nick's samples, I have to tell you, The Peanut Butter Boy is definitely on to something - rich tasing, creamy texture, super nutty flavour and lower sodium. He's going to be a success and all I can say is "Look Out Kraft and Jiff", there's a new boy in town.
Nick's introduced a new concept that's worthy of mention - his 1 minute recipes. I mean, really, what can you do in a minute? How about something like peanut butter elephants or raspberry truffle coffee?
I couldn't think of a better way to honour our blogger buddy for his efforts than to post something deliciously peanut buttery. From The Girl Who Ate Everything I invite you to share these decadent, creamy, wonderful Brownie Peanut Butter cups that I suspect will earn The Peanut Butter Boy's approval. Good Luck Nick!!! I've got my cheering pom poms rooting for you.
3/4 cup granulated sugar
1/4 cup unsalted butter, softened
1 tablespoon water
3/4 cup semi-sweet chocolate chips
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 cup peanut butter chips plus about 1/3 cup more for garnishing
1/2 cup semi-sweet chocolate chips plus about 1/3 cup more for garnishing
3/4 cup creamy peanut butter
Preheat oven to 350°. Spray or grease 12 muffin cups. *Or you can opt to do mini-muffin bites and cook around 8 minutes or until center comes out clean with a toothpick test.
In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract. Add flour and baking soda, stirring until blended. Allow to cool to room temperature. Then, stir in 1/2 cup each peanut butter chips and semi-sweet chocolate chips. Spoon batter by heaping tablespoonfuls into muffin cups.
Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place pan on wire rack. Centers of brownies will fall upon cooling. If not, tap centers with the back of a teaspoon to make a hole.
Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir. While brownies are still hot, spoon about a tablespoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.
Posted by giz at 14:55