Brownies!!

I don't work on the weekends. Well, I don't work at Starbucks or Home Depot. I do work at home, doing things like housecleaning or laundry. You know, the usual things. I used to work weekends. Almost every Saturday and Sunday. Then, two years ago, I had back surgery and while recovering I decided that when I went back to work it was only going to be Monday - Friday. I figured if my bosses valued me, they would take me whenever I was available. And, they did. So, I now work Monday thru Friday from 6AM to 4PM. That's at both jobs. 5 hours at Starbucks, an hour off and then 4 hours at Home Depot.

But, I digress. This post is supposed to be about brownies.

While scrolling through my Facebook feed a week or two ago, I stumbled across a link to Peanut Butter Cookie Brownies. The pictures looked amazing and I saved the link for a time when I could make them. That time was yesterday afternoon, after I finished making my Pineapple Upside-down cake.

The recipe for the brownies was actually two part. You made a brownie recipe, either a box version of your favorite brand, or in my case, a scratch recipe for brownies.

 Once that was made, I made the peanut butter cookie recipe. The recipe, that I will post at the end of this post, called for baking the brownies in a 9" pan. I wanted to surprise my Home Depot coworkers with them so I needed more than what a 9' pan would yield. I made them in a jelly roll pan.


















Anyway, aside from the different pan, I basically followed "The Little Kitchen's" recipe.

These brownies are amazing! Super chewy, moist and delicious! I used King Arthur's black cocoa powder in place of dutch processed and it gave the brownies a darker, richer depth than regular dutch cocoa would have. I used Ghirardelli  bittersweet chocolate in the brownies. It's my favorite brand of chocolate.

Give these brownies a try. I promise you won't be disappointed.

https://www.thelittlekitchen.net/peanut-butter-cookie-brownies/