So I really should be working on my essay. Really, I should.
But I have a rough draft done, so why not celebrate?
Rough draftish. Judge away.
These were made while watching an episode of “Bones”
Anyways — I stole this recipe. Seriously. Stole. I started reading a new blog, Not Without Salt, and it’s amazing! I really like the way the author writes, and her recipes seem amaze-balls (my new word — I ran around HEB saying it about any and all products — parchment paper? AMAZE-BALLS!)
Minute 35 of Bones.
I found this recipe about Salted Peanut Butter Frosting on top of beautiful brownies. I usually tweak them to my liking (less sugar, more sugar, add lemon, don’t add lemon, you know the deal). Anyways, I didn’t do that at all for this one. I’m not even going to post it, I’m just going to direct you to her recipe, and post my pictures.
Bones has been long forgotten…
Since my wedding is coming up…I think I’m just going to take these into work and give them away. But seriously, so good.
Make them — you won’t regret it!
Seconds before it hit T-‘s mouth.
Update: I’ve had a few requests to post this recipe…so here it is from Not Without Salt (the brownie recipe is word for word). All credit goes to that website!
Cocoa Brownies with Salted Peanut Butter Frosting
Frosting 6 Tablespoons butter, soft 3/4 cup peanut butter 1 cup powdered sugar flaked salt for topping
Cream peanut butter and butter together. Slowly stir in the powdered sugar. Spread over cooled brownies, and top with salt. Brownies
10 tablespoons (1 1/4 sticks) butter
1 cup sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
Prepare an 8 inch square pan by spraying with pan spray. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Spray the foil or parchment with pan spray.
Preheat your oven to 325*.
Combine the butter, sugar, cocoa, and salt in a heat-proof bowl and place over a large pot of simmering water. The bottom of the bowl should rest in the pot but not touch the water.
Stir occasionally. When the butter is just about melted, remove the bowl and let the residual heat continue to melt the butter. Stir until smooth. Carefully touch the cocoa mixture. It should feel warm, not hot. If hot, wait until warm to add the eggs.
Once the cocoa mixture is warm you can stir in the eggs, one at a time. Wait until each egg is completely incorporated before you add the next. Stir in the vanilla. Once the mixture looks cohesive and shiny stir in the flour. Spread the batter evenly into the prepared pan and bake until a toothpick inserted in the middle comes up with a few moist crumbs. This will take about 20-25 minutes. Let cool completely on a wire rack.