Sorry I have been silent for a few weeks, but it seems I am suffering from “SFD”, a very serious ailment in which you lack all enthusiasm for cooking and baking.
It is mainly brought on by super-long, incredibly snowy, dreary winter months. Of which ,we have certainly had our share so far, and they appear to have no end in sight. Resulting in an aversion to any more foods braised, stewed, slow cooked, or described with the word “hearty”.
There is no cure for “Seasonal Food Disorder”. However it can usually resolve itself with the turning of the clocks forward one hour. However in very serious cases, this year certainly, more extreme measures must be taken.
The remedy that works more often than not, is some form of Chocolate. Administered daily, of course.
Let’s start today with a dose of these super moist, and fudgy peanut butter brownies.
- 1 cup butter, melted (2 sticks), cooled slightly
- 2 cups sugar
- 1 Tbsp. pure vanilla extract
- 4 eggs
- 1½ cups gluten-free all-purpose flour (I use cup 4 cup)
- 1 cup cocoa powder, I used Scharffen Berger
- 1 tsp. salt
- 1 2/3 cups (10 ounces) Reese’s peanut butter baking chips
- Preheat oven to 350°. Lightly grease a 9×9 baking dish.
- In a mixing bowl, combine the melted butter, sugar, and vanilla. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Gradually stir the flour mixture into the butter mixture until blended.
- Stir in the Reese’s peanut butter chips.
- Spread the batter evenly into the prepared baking dish.
- Bake in a preheated oven at 350° for about 25-30 minutes, remove when you feel they will be done in 5 more minutes of cooking, after resting they will be perfectly moist and fudgy.
- Cool pan on a wire rack before cutting.