Thursday, January 29, 2015

Peanut Butter Brownie Pie

There's something about the cold winter months that encourages the deepest indulgences. Ones you may regret come summer, but ones that make frigid weather and snowy streets slightly more bearable. The most indulgent, of course, is chocolate, and this gooey chocolate brownie pie, topped with a peanut butter swirl, might take the prize for extravagance. 

I take a shortcut here with a store-bought graham cracker crust because, hey, I'm only human. You could of course make your own crust, should the mood strike you. Some snowy days are great for long projects in the kitchen, while other times you'd prefer a quick treat before settling in for a movie or a jigsaw puzzle. This is the quick one.

If you serve it warm, the brownie is gooey and oozing and the peanut butter is soft and melty, and if you add a dollop of whipped cream on top (or ice cream by the side) - I won't judge. I'll just ask for an invitation over.

1 pre-made graham cracker crust
1 cup granulated sugar
1/2 cup (100g) butter or margarine, softened
2 eggs
1/2 cup (60g) all-purpose flour
4 tablespoons (30g) cocoa powder
2 teaspoons vanilla essense
pinch salt
Approximately 1/2 cup peanut butter

Beat together the sugar and butter until well mixed. Mix in the eggs one at a time until completely incorporated. Add the flour, cocoa, vanilla and salt and mix until just combined.
Pour the batter into the crust. Melt the peanut butter in the microwave until pourable. Drizzle over the batter and swirl with a knife to create a pattern.
Bake at 350 F for 40-50 minutes until set.


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