We recently purchased a copy of The King Arthur Flour Cookie Companion, a great big volume full of yummy recipes. After a quick dinner (soya sauce chicken noodles—yum!), we decided to make something. I had some Reese’s peanut butter chips that I wanted to use. I had originally bought these to put in a home-made chocolate ice cream, but while the ice cream was fantastic, the chips weren’t. In this cold medium, they were rock hard and their taste a little too sharp.
So, in a bid to use them up, I decided to see how they would taste in a batch of Fudgy Brownies. The recipe for these appears on page 126 of the King Arthur book. Here’s a list of the ingredients that it called for.
6 ounces butter
14 ounces sugar
3 ounces cocoa
1 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon vanilla extract
4 1/4 ounces flour
Instead of chocolate chips (which is actually one of a couple optional ingredients), I substituted the peanut butter chips. I also used Valrhona cocoa, giving the whole batch of brownies a little more class… okay, maybe not “class”, but it did give them a lovely bittersweet note. And who doesn’t like Valrhona?
I’m not going to list out the exact steps to the recipe. If you’re really interested, you can buy the book (protect copyright!) or, if you are an experienced baker, you might be able to figure them out pretty easily. There aren’t that many ways to combine the above ingredients.
I’ll just say it was fun to make these. Especially fun to make them with my wife—who, if I haven’t said before, is quite the hottie, especially when she’s licking off chocolate from a well-coated whisk.
The brownies, by the way, turned out great. The peanut butter chips were semi-melted and gave the brownies a nice savory bite. The recipe also worked out well (meaning unlike some bakery cookbooks—ahem, Nigella—the prescribed temperatures were accurate) and I’m dying to try out the many other recipes in this book.