Recipe Wednesday | Easy recipes to try

Posted: Jul 24 2013

 Peanut Butter Brownies

Ingredients

Brownie Ingredients:
    • 10 tablespoons butter
    • 1 1/4 cups granulated sugar
    • 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
    • 1/2 tsp. salt
    • 1 tsp. vanilla extract
    • 2 large eggs
    • 1/2 cup all-purpose flour
    • 1/2 cup mini semisweet chocolate chips
Peanut Butter Fudge Ingredients:
  • 1 cup smooth peanut butter
  • 1 cup (2 sticks) butter
  • 1 tsp. salt
  • 1 tsp. vanilla extract
  • 3 1/2 cups powdered sugar

Method

To Make The Brownies:

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of a 9x13-inch baking pan with parchment paper. Lightly grease with cooking spray and set aside.

Combine the butter, sugar, cocoa, and salt in a medium microwave-safe bowl. Microwave for one minute intervals, stirring in between, until the butter is melted and the mixture is smooth. Set the mixture aside until it cools to room temperature. (You can pop it in the fridge to speed up this process.)

Stir in the vanilla. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.

Bake until a toothpick inserted into the center emerges slightly moist with batter, 20 to 25 minutes. Let pan cool completely on a rack.

Then spread the prepared peanut butter fudge (see instructions below) in a single layer on top of the brownies, smoothing with a rubber spatula. Cover and refrigerate for at least 1 hour, or until the fudge has set. Then carefully lift the peanut butter fudge brownies out of the pan by pulling on the parchment paper, and set on a cutting board. Cut the brownies into squares and serve.

To Make The Peanut Butter Fudge:

Bring butter and peanut butter to a boil in medium saucepan over medium-high heat, stirring occasionally until combined and smooth. Remove from heat and stir in salt and vanilla until combined. Gradually add in powdered sugar, stirring until combined. Then immediately add fudge to brownies. (See above.)

 

Blueberry And Avocado Crumble Muffins

 

Ingredients

Cupcake Ingredients:
    • 2 cups all-purpose flour
    • 2 tsp. baking powder
    • 1/2 tsp. baking soda
    • 1/2 tsp. salt
    • 1/2 tsp. ground cinnamon (optional)
    • 1 ripe avocado, seeded and peeled
    • 3/4 cup sugar
    • 1 tsp. vanilla extract
    • 1 1/2 cups fresh blueberries
    • 1 egg
    • 1 cup Greek yogurt
Streusel Topping Ingredients:
  • 2 Tbsp. melted butter, slightly cooled
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. granulated sugar
  • 1/4 cup raw sugar

Method

To Make The Cupcakes:

Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners.

In a medium bowl, stir together flour, baking powder, baking soda, salt and cinnamon (optional). In a separate electric mixer mixing bowl, add avocado and beat on medium speed until smooth. Add sugar, and beat until well blended. Add egg, and continue beating until completely combined. Add vanilla and yogurt, beating until just combined. Add half of the flour mixture into the batter in two separate batches, beating until just combined. Gently fold in blueberries by hand. Spoon batter (or use a cookie scoop) into prepared muffin cups, and sprinkle with streusel topping. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing.

To Make The Streusel Topping:

Whisk together all ingredients until combined and mixture is crumbly.