January 29, 2012

One-Egg Chocolate Peanut Butter Brownies

Sometimes a girl NEEDS a chocolate peanut butter brownie. This was one of those times. Unfortunately, I had forgotten to buy eggs when I was at the market, and I didn't have time to go back. So these had to be one egg brownies.

After about forty-five minutes of googling (I guess, in retrospect, I did have time to go back to the store), I learned there are two types of brownies out there: two-plus egg brownies and vegan brownies. So I got to work on a happy medium. Working from a vegan recipe, I replaced the oil with butter, the beer with cream cheese, added my egg and made a few other tweaks.

When the batter came out thick and doughy, I was sure I had gone awry somewhere. I knew they would taste fine (I mean, can you really go wrong flavor-wise with chocolate, butter, peanut butter, cream cheese, and brown sugar) but I was sure they would be more cookie than brownie. They weren't. They were brownies through and through. I ate a lot of them. I ate so many in the first twenty minutes after cutting them that I decided to go to my neighbors' house warming party and bring them the rest.

- Franklin

One-Egg Chocolate Peanut Butter Brownies
Very loosely adapted from: The Knead for Speed
Total Time: 1 hour
Sweetness Factor: 8; Indulgence Factor: 9; Difficulty Factor: 3; Chance I'll Make Them Again: 10.

1.5 cups all purpose flour
1/2 teaspoon baking powder
1 cup semisweet chocolate chips
1/2 cup (1 stick) unsalted butter
1 teaspoon vanilla extract
1 cup muscavado sugar (could use all brown sugar if you can't find muscavado)
1/4 cup dark brown sugar
1 cup crunchy salted peanut butter
1/4 cup whipped cream cheese
1 egg

Preheat the oven to 350. Thoroughly butter an 8*8 baking dish. You could line it with parchment paper if you really want to be sure that you'll be able to get the brownies out, but I don't think it is necessary.

Whisk together the flour and the baking powder. Set aside. In a double boiler, melt the chocolate and the butter. When melted, remove from heat and whisk in vanilla extract.

In a large bowl, whisk together all the remaining ingredients. Add the chocolate to the mixture, whisk to thoroughly combine. Add the flour mix slowly and whisk (at a certain point it becomes too thick to whisk and you'll need to switch to a spoon) until combined. The batter will be extremely thick.

Scrape all the batter into the pan. Spread it out evenly. Bake for about 35 minutes, until brownies look done on top. Remove from the oven and let them cool completely in the pan (unless you really want to eat brownie goo!). Either cut in the pan, or invert the pan onto a plate, and cut them on the plate.

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