4 months. Depending on where you’re at in life, 4 months can feel quite different. As a kid, it was was an amount of time that wasn’t even fathomable. 4 months until Disneyland / summer vacation / insertcoolthinghere?? Uuuuuuugh.
These days? Let’s put it this way: in seemingly no time at all, it’s been 4 months since my last post!
I didn’t set out to take this little break of course. There was always something keeping me just busy enough.
I’m working two jobs during this transition to cooking full time – I’ll get back to blogging after that. Well, now we’re looking for a new apartment (no easy feat in San Francisco)… And, oh! Family is coming to town, must get the new place in order! Definitely after that.
And once I got in that deep, it was just too easy to make excuses. But look! The sun is out and Dolores Park is calling my name! Oof.
Anyway here we are, so let’s just have some comfort food and call it even, K?
And while we’re at it, let’s swirl one comfort food into another!
I feel better already.
Peanut Butter, you know Jelly. Now meet Brownie!
That’s pretty much how this recipe goes. It starts out with the most awesomely-deliciously-decadent brownies, then all kinds of tasty ingredients show up to the party to mingle and get reeaaal close.
It’s adapted from a Barefoot Contessa recipe, so naturally it contains a pound of butter, a couple pounds of chocolate – the usual. But it also makes an entire sheet tray of outrageous brownies! 40 of them! Ina cuts hers into 20 “large” brownies, but I think that yields an unnecessarily gut-busting treat. You can cut these babies however you want, but they’re a doozy, so don’t say I didn’t warn you!
I guess at this point it could be said that I have a “thing” for cramming desserts with peanut butter & jelly. Well, maybe that’s a good thing. It’s salty, it’s sweet, it’s childhood! Maybe more desserts should get on the PB&J train! If you don’t agree after making these brownies, I’ll gladly eat the rest of them for you.
Adapted from Ina Garten
- 1 pound unsalted butter
- 1 pound + 8 ounces semisweet chocolate chips, divided
- 6 ounces unsweetened chocolate
- 8 large eggs
- 3 tablespoons instant coffee granules
- 2 tablespoons vanilla extract
- 2 cups granulated sugar
- 1 1/4 cups flour, divided
- 1 tablespoon baking powder
- 1 teaspoon coarse salt
- 1/2 cup roughly chopped roasted salted peanuts
- 1 cup smooth peanut butter
- 1/3 cup raspberry jam mixed with 1 tablespoon water
- Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
- Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
- In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 8 ounces of chocolate chips and peanuts in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter and jam mixture over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
- Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate*, and cut into squares.
*Refrigerating the brownies isn't necessary, but it will yield much cleaner slices. Brownies can be stored at room temperature, but stay fresh much longer in the fridge.