You know those times when you want something completely delicious NOW? When you can’t be bothered to figure out how to make whatever it is you’re making?
Yeah. I had one of those days yesterday.
My husband was away all day, first at work and then at a fancy wedding in Ramat Gan. I was supposed to be at the wedding, too, but then our rides home fell through and my head starting aching, so I just called it quits.
At about 3:30 p.m., I was deciding between taking a nap (to sleep off the headache) and baking peanut butter swirl brownies (to eat off the headache).
The brownies won.
I looked around online for about 30 seconds, then chose this recipe because — well, if you want the truth, it was because baking brownies in a round dish means you’ll have to cut away the edges to get squares.
And someone has to eat the discarded edges. [Insert maniacal laughter.]
As I mixed the batter, I did some one-handed Googling on how to create those pretty peanut butter swirls.
I have a feeling some people are born with this knowledge. I was not, nor did I gain it in the 60 seconds I spent trying.
Maybe if I had spent just another few minutes…but noooooo. I wanted those brownie edges already.
And so I paid the price. Instead of peanut butter swirl brownies, I got brownies with some randomly baked peanut butter on top.
Were they the most amazing, fudegy, moist brownies ever? No.
Were they the most beautiful brownies ever? Ha. Ha. No.
But were they good? Yes. Very good? Yes. Quick? Yes.
And did they delight my husband when he got home from the wedding? Of course.
But I was the one who got to eat the edges.
Adapted from Two Peas & Their Pod
Yield: 16 tiny brownies + a nice amount of edges
- ¾ cup whole wheat flour
- ¾ cup minus 1½ Tbsp granulated sugar
- 2 oz. chopped chocolate (or 1/3 cup chocolate chips)
- ½ cup unsweetened cocoa powder
- ½ tsp baking powder
- ½ tsp salt
- 1/3 cup canola oil
- 2 eggs
- ½ tsp vanilla extract
- 1/3 cup creamy unsweetened peanut butter
1. Preheat oven to 350 F/180 C. Line a 9-inch round baking dish with parchment paper (this will make it easy to remove brownies for slicing).
2. In a medium bowl, combine flour, sugar, cocoa powder, baking powder, and salt. Add in chocolate chunks and mix.
3. In a separate (small) bowl, mix oil, eggs, and vanilla until just blended.
4. Pour liquid mixture into the flour mixture and stir until just blended. Scoop batter into the parchment paper-lined dish, pressing with your fingers to get an even surface.
6. Bake 25 minutes, then remove from oven and let cool 15-20 minutes. Lift parchment paper out of baking dish and place on a hard surface. Using a pizza cutter, trim off edges and cut the center into bite-sized brownies. (You could also just slice into wedges, as you would with a pie…but then you won’t get to eat those edges.)
Serve warm, cold, or from the freezer. I like them best the last way.