4 months. Depending on where you are 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!
Of course, I didn’t set out to take this little break. 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, ok?
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. 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.