Peanut Butter Brownies

I really like baking.  There is something about it that answers a part of me that nothing else seems to touch.  I've given up trying to fight it or explain or even feel uncomfortable about it.  I've decided to embrace it!

Last night's treat turned out well.  My husband approved and commented that they tasted kind of like a snicker's bar.

This recipe is adapted from King Arthur Flour's Baking Sheet.  I bought a bunch of their back issues and have been in food porn heaven since then.  This recipe and the next few I'm going to run through are all from the Autumn 2010 issue.

Peanut Butter Brownies

3/4 cup peanut butter (7 1/8 oz or 202 grams)
6 T butter (3 oz or 85 grans)
1/2 cup sugar (3.5 oz or 99 grams)
3/4 cup brown sugar (5 5/8 oz or 160 grams)
2 large eggs
1 T vanilla extract
1 cup unbleached all-purpose flour (4.25 oz or 120 grams)
1/2 t baking powder
1/2 t salt
1 cup bittersweet chocolate chips (6 oz or 170 grams)

Optional Garnish
1/2 cup lightly salted peanuts, chopped and divided in half ( 2.5 oz or 71 grams)
1/2 cup caramel (5 oz, 14 to 16 pieces or 142 grams)
1 T water

Instructions

Grease a 9 inch square pan and line with parchment paper.  Preheat oven to 350 degrees.
Combine peanut butter, butter and sugars in a large bowl: heat in a microwave or over a water bath to melt. (I used 1 minute in my microwave, but yours will vary.  Be sure to not let this go too long!)  Stir until everything is well combined.  Cool to lukewarm.  Slightly beat the eggs and add them and the vanilla to the mixture and mix until smooth.  Add dry ingredients, mix again.  Fold in chocolate chips.  Pour the batter into the pan and sprinkle half the peanuts on top.  Bake for 25 to 30 minutes, until the center is set.  Remove from the oven and cool on a rack.

Melt the caramel and water in a small saucepan.  Drizzle over the top of the brownies while still warm.  Sprinkle with the remainder of the peanuts.

Let it completely cool before slicing.

yields 16 2 inch brownies