Category: brownies

Weekend Treat (Peanut Butter and Toffee Blondies)

How does a single 20-something spend a long weekend? Start it out right with a good workout. Have a healthy dinner (with 2 glasses of wine, good for the heart, right?) Note to self: apply makeup before wine next time. Sing out loud to your iPod on the metro. Arrive at party. Continue to drink, because it’s such a summery wine, and such a nice evening! Flurry of events occur. Wake up. Apply new makeup over old makeup. You’re going for the smudged look. It’s a thing. Slowly stumble, in your party dress and heels, to find the greasiest breakfast possible. Eat sausages. Forgetting you’re a vegetarian. Sleep on the metro. Get back to your own bed. Watch some bizarre indie films on Netflix. Roll in and out of sleep for 24 hours. Wake up and wonder why drinking your early 20s didn’t feel this painful. Is it Sunday already? Where did Saturday go? Vow to yourself to drink less, be healthier. Spoonful of peanut butter. Baking inspiration! Bake some ridiculously delicious, portion-controlled blondies.

I can be healthy on Monday.
It’s still the weekend.

Two-Bite PB Blondies
an original recipe by allison sklar

what you’ll need
½ cup margarine or softened butter

½ cup peanut butter
½ cup packed brown sugar
2 eggs
1 cup flour
¾ tsp baking powder

1/4 cup Skor toffee bits*
handful of chocolate chips
*1 crushed Skor (or Heath or other crunchy toffee) bar would work just as well

how to do it
Fit stand mixer with paddle attachment. Preheat oven to 350F. Combine margarine, sugar, peanut butter and vanilla. Beat until  smooth, about a minute. Add eggs, beating another 30 seconds. Add flour and baking powder, mix until just combined. Grease and flour mini muffin tins. Fill about 3/4 of the way to the top with mixture. Top with chocolate chips and sprinkle with Skor bits. Bake for 10 minutes. Cool before eating.

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Cooking Countdown: Ebony & Ivory Brownies

Chocolate. Fudge. Brownies.
Need I say more?

I could write a longer post, but you’d just skip it to get to the recipe anyhow, so I’ll get right on down to business.

Oh, did I mention… they’re laced (with white chocolate, of course!)


Ebony & Ivory Brownies
an original recipe by Allison Sklar

what you’ll need
• 1 cup (8 oz) butter
• 2 ¼ cups sugar
• 1 ¼ cups cocoa
• 1 teaspoon baking powder
• 2 tablespoons vanilla extract
• 4 eggs
• 1 1/2 cup (unbleached) all purpose flour
• 1 pkg chocolate chips, any variety (I prefer white!)

how to do it
Preheat oven to 350 degrees F. Lightly grease a 9×13 inch pan. (I lined mine with parchment).
In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter then add the sugar and stir to combine. Return the mixture to the heat (or microwave for 1 minute) and heat until mixture is very hot but not bubbling; it’ll become shiny looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
Stir in the cocoa, salt, baking powder and vanilla. Add the eggs, beating till smooth; then add the flour and chocolate chips, stirring until combined. Spoon the batter into the prepared pan.
Bake the brownies for 25 minutes. The tops will be shiny, and though a cake tester or toothpick inserted into the center may come out all fudgey – they’re ready!
Cool completely – which will allow them to harden into a fudge – then cut and serve.
Eat and thoroughly enjoy!