Friday, January 13, 2012
John loves peanut butter and chocolate. But not me. I don't think they were meant to tango together, and I know that I am distinctly in the minority here. In fact, since it really doesn't thrill me, I never make anything combining the two. Then, I remembered one of my favorite bloggers, Jennie of In Jennie's Kitchen. I've been following the Brooklyn-based Jennie for a long time; in fact, she was one of the first bloggers I ever read regularly.
2011 was not an easy year for her; she has two young kids and lost her husband suddenly. Hundreds of blogs across the world made her husband's favorite pie, peanut butter cream. She wished she had been able to make it for him one last time; and others baked it in his memory. That was the week John and I were on vacation and I read through the posts when I got home; sadly I missed making that pie. But, when it came time to make something special for the man I love, I didn't want to miss that.
Serves: 16 (13x9 pan)
1 cup peanut butter
2/3 cup butter, softened
1 1/2 cups white sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan. In a medium bowl, cream together peanut butter and butter. Gradually blend in the brown sugar, white sugar, eggs, and vanilla. Beat until fluffy. Stir in flour and baking powder. Beat slowly until fully combined. Bake for 25 - 30 minutes in the oven until the brownies, when tested with a toothpick, come out clean. Cut into 32 squares. Serve warm or cold.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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