Ah brownies. Easy to make and crazy good. And lately I have been fiddling with my recipes to come up with some variations. Last fall, we did Lemon Spice Brownies and Macadamia Lime Bars – both out of this world and still enjoyed often around here. Last summer, my desperation drove me to Chocolate Fudge Zucchini Brownies. Today though, we are bringing out the peanut butter.
This is just my usual brownie recipe, but with a few additions. I used to make brownies in a 3 quart sauce pan, but I’ve gotten lazier as time goes by, and now I melt my butter in the microwave, and make them in a bowl. A bowl can go in the dishwasher, but a copper bottom sauce pan has to be washed by hand – and the bottom has to be shined, since mine hang out where they can be seen all the time. So, a bowl and the microwave it is.
Melt 2 sticks of butter
Stir in
1/2 cup baking cocoa
2 cups granulated sugar
1 teaspoon vanilla
The batter will have a rough appearance.
Mix in 4 eggs, one at a time. Now the mixture will have a smooth texture and a nice sheen.
Then add
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
Spread about half of the batter in a greased 9×13 inch baking dish or pan
To remaining batter, add
1/4 cup all purpose flour
1/3 cup natural peanut butter
1/3 teaspoon baking powder
Mix just until combined and spread over bottom layer
Bake at 350º for about 35 to 40 minutes. A toothpick inserted near the center will have a few crumbs sticking to it when they are done. Cool completely on a rack before cutting. 
Cut into squares and store in an airtight container. If there are any left that is.
Have a lovely day, no matter what the weather is where you are.
Mix 1 cup of Chablis [or other white wine, or apple juice] and 3 tablespoons light brown sugar, in a small saucepan, and simmer over medium heat, until it is reduced by half. Pour into the bottom of a 2 quart shallow baking dish. Peel and core 3 large pears, cut into thick slices, and arrange the slices evenly in the dish. Cut candied ginger into slivers [sprinkle with a bit of sugar to keep the little pieces from sticking together quite so much], measure two tablespoons and scatter over the pears.
Using a pastry cutter, or two knives, mix
Bake at 350º for 30 to 35 minutes, until the top is lightly browned and the pears are bubbly, but not mushy-soft. Cool at least 20 minutes before serving.
It’s heaven I tell you! Light, not too sweet and the combination of the ginger in the pears and the nutmeg in the topping is very special.
It’s great with vanilla ice cream or whipped cream, or just naked.
