Today I’m taking Jackson (age 3) to see Daddy’s new office (Dave changed buildings, not companies, but it’s still very exciting for a toddler). In anticipation of walking the halls at Disney, Jackson and I whipped up a batch of my peanut butter chocolate chip brownies… which turned out fairly well given that I invented the recipe on a whim.
They’re more cakey than chewy (but you can adjust your flour level down a bit if you’d prefer the latter) and not too rich (which I’m known to do on occasion). All in all, I think they’ll be a hit in the cubicles today. Have any of you ever invented a recipe? What did you make and how did it turn out??
Peanut Butter Chocolate Chip Brownies
1 1/4Cup Flour
1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt
5 1/2 Tbls (1/3 cup) unsalted butter at room temp
3 oz of Cream Cheese at room temp
1 Cup of chunky peanut butter
1 Cup of semi sweet chocolate chips
1 1/2 Cups of packed light brown sugar
1 Tbls of vanilla extract
3 Tbls of Cocoa Powder
1. Preheat the oven to 350 and generously coat a 9″ square banking pan with cooking spray. Whisk together flour, baking powder, baking soda and salt in a small bowl.
2. In your mixer (I like Kitchen Aid Stand Up Mixer) beat butter and cream cheese until fluffy. Add in the brown sugar. Once mixed add eggs and vanilla. Once mixed add in peanut butter and chocolate chips until combined. Slowly add in dry mixture and combine. Once mixed, remove 2/3 of batter and set to the side. Add Cocoa Powder to remaining 1/3 mixture and blend. Layer the now chocolate mixture into the bottom of the pan. Then layer the peanut butter mixture (the 2/3 you set aside) over the top of the chocolate layer.
3. Bake in the oven for 35-40 minutes and make sure you let them cool for at least half an hour before slicing.
4. For the packaging I found wax paper bags and folded them over and secured with a butterfly sticker.