February!! Have you all fallen off the healthy eating bandwagon yet? Are my Whole30 barely-acquaintances ready to become my real, fun friends again?
Basically I have (re)taken up exercising so I can (re)take up consuming more brownies.
Ricardo (well, probably not him personally) kindly sent me a copy of this gorgeous magazine, and I didn’t even get further than the cover before deciding what to make first. Since mine weren’t as caramel-drizzled and peanut-speckled as theirs because I am a minimalist (haha), I am showing you the beautiful magazine pictures.
Also, I ate all mine.
As you can see from my handy notes, I made a few changes, but really, these would be great as-is. I just worked with what I had and then used a slightly bigger pan and cut them into about 6x the recommend servings because even if we aren’t on a diet, these are too intense to be huge.
Rich, fudgy, and super peanut-buttery, these taste best slightly chilled on their own, or warm and gooey with some vanilla ice cream. Either way, salty sweet perfection. Maybe your Valentine would like some?
- 1 cup all purpose flour
- 2 Tbsp cocoa powder
- 1 tsp baking powder
- 6 oz dark or semi-sweet chocolate, chopped
- ½ cup butter
- ⅓ cup peanut butter
- 1 can sweetened condensed milk, divided
- ¾ cup lightly packed brown sugar
- 2 large eggs
- PEANUT BUTTER FILLING:
- 4 oz white chocolate, chopped (I used salted caramel chips since I didn't have white chocolate, and honestly couldn't taste them at all)
- ½ cup peanut butter
- TOPPING (optional)
- Salted caramel sauce
- Crushed salted peanuts
- Preheat oven to 325 degrees F. Grease an 8" or 9" square pan and line with parchment paper, letting paper overhang two sides for easy removal later.
- In medium bowl, whisk together flour, cocoa, and baking powder.
- In another medium bowl, combine chopped chocolate, butter, peanut butter and ½ cup of the sweetened condensed milk. Microwave for 45-60 seconds and stir until smooth.
- Whisk brown sugar and eggs into chocolate mixture, then add flour mixture and stir until combined.
- Pour half the batter into the prepared dish and spread evenly.
- For peanut butter filling, melt together white chocolate, additional peanut butter, and remaining sweetened condensed milk. Stir until smooth, then pour over brownie layer in pan.
- Top with remaining brownie batter.
- Bake for 38-40 minutes, until a toothpick inserted in the center comes out with only a few crumbs. Let cool completely before lifting out of pan onto cutting board and cutting into squares. For clean cuts, it can be helpful to refrigerate the brownies for half an hour once cool.
- Serve with caramel sauce and peanuts, if desired, or a scoop of vanilla ice cream.
- Store in an airtight container in the fridge for a week, or freeze for longer storage.
Recipe adapted from Ricardo Magazine Winter 2018.