The Good Rabbi's Blog

November is Peanut Butter Lovers' Month, so I thought I'd post a recipe to celebrate. Since very few of you are into a cream of peanut butter soup, I thought that a good dessert recipe is in order. Enjoy!

Ingredients
3 oz (¼ cup plus 2 Tbsp) Unsweetend (Baker's) Chocolate, finely chopped
8 Tbsp Unsalted Butter, cut into chunks
1 Cup Sugar
½ Tsp Baking Soda
¼ Tsp Salt
1 Tsp Vanilla Extract
⅔ Cup All-Purpose Flour
2 Large Eggs
⅓ Cup Peanut Butter (at room temperature)

Instructions

1. Adjust the oven rack to the middle position and preheat the oven to 350°F.

2. Coat an 8-inch baking dish with cooking spray or shortening.

3. Melt the chocolate and butter in a small bowl in the microwave or in a metal bowl set over a pan of simmering water. Stir the mixture occasionally to combine. Once melted, let the mixture cool for several minutes.

4. Whisk the sugar, baking soda, salt, eggs, and vanilla together in a medium bowl until combined, about 15 seconds. Whisk in the chocolate/butter mixture until smooth. Stir in the flour until no streaks of flour remain (be sure to scrape the bottom of the bowl). Scrape the batter evenly into the prepared pan.

5. Drop the peanut butter in small dollops over the batter. Without touching the bottom of the pan, run a paring knife through the batter to create swirls.

6. Bake until a toothpick inserted halfway between the edge and the center of the pan comes out clean, 22 to 27 minutes.

7. Let the brownies sit in the pan (outside of the oven) for about 10 minutes. Turn out brownie block onto a wire rack to cool completely. When cooled completely, cut into 2 inch squares and enjoy!