Lately I’ve had a bit of a thing for brownies.
I’m not deeply in love with them. When it comes to dessert I often prefer something more dramatic — a generous slice of tiramisu or an elegant cheesecake usually wins my heart.
Those desserts suit my theatrical tastes.
Still, it’s remarkable how a single simple brownie can become something special with just one topping or addition.
These particular brownies aren’t boozy or coffee-infused, but chocolate and peanut butter together is comfort food territory, and most people would agree on that.
Warning: these brownies added a little padding to my own waistline.
Mr. How Sweet looked at these photos last night and claimed he never got to try one. He has a frustratingly bad memory.
This time, though, he was right.
He missed out because he was distracted, growing a crusty moustache while glued to the Daytona 500 and embracing his inner redneck.
I wish you could see the 600 die-cast cars that have taken over our home.
Last night I quizzed Mr. How Sweet about his favorites.
Shouldn’t we have learned these things about each other before getting married? Oh well.
I asked him what his favorite drink was. He answered, “I really like water with those Target drink mixes in it.”
I replied, “Water is my favorite thing to drink.”
Five minutes later I asked what he thought my favorite drink was, and he guessed, “That watermelon martini?”
“I literally told you water was my favorite five minutes ago!”
Clearly, Mr. How Sweet has short-term memory problems — or, as I like to joke, he’s male.
I forgive him. He gives excellent gifts — usually Godiva chocolates and shoes — and that makes up for a lot.
I plan to bake these brownies again soon so he finally gets a taste.
They’re memorable enough that I doubt he’ll forget eating them.
And it gives me an excuse to sneak a bite or two while blaming his poor memory.
Brownies
1 stick unsalted butter
2–3 squares baking chocolate
2 cups sugar
4 eggs
1 cup flour
1 teaspoon vanilla
1 cup chocolate chips
Preheat the oven to 350°F (175°C).
Melt the butter and baking chocolate squares in a microwave-safe bowl. In a mixing bowl, combine the melted butter and chocolate. Add the sugar and vanilla and beat until fluffy, about 2–3 minutes. Add the eggs one at a time, beating after each addition. Stir in the flour just until combined, then fold in the chocolate chips.
Pour the batter into a greased 9 x 13-inch baking dish (a 10 x 10 square pan also works). Bake 35–45 minutes, until the brownies are just set. Allow to cool completely before frosting.
Peanut Butter Frosting
1 1/2 sticks unsalted butter, softened
1/2 cup creamy peanut butter
1 pound powdered sugar
1 teaspoon vanilla
1–2 tablespoons milk
Cream the softened butter and peanut butter together until smooth. Gradually add the powdered sugar and vanilla, mixing until combined. Add milk one tablespoon at a time to reach the desired consistency. If the frosting is too thick, add a little more milk; if too thin, add more powdered sugar.
Spread the frosting over the cooled brownies.
Curious why Mr. How Sweet keeps a stuffed turkey, what his favorite meal is, or why he ends up with a crusty moustache when he eats? Ask away — it’s time for a little Mr. How Sweet Q&A.