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Onto business. I’ve had my first major kitchen disaster, and I’m pretty disappointed. I asked Paul if he had any preferences regarding what to make for V-Day, and some of the words that he mentioned were peanut butter, chocolate and brownie.
So I thought, okay, perfect! I scoured the web to find the perfect recipe, and I thought I had found it. You can see it here. I think the problem was that every oven is different, and I don’t know enough about baking to have realized that the brownies needed to come out of the oven. The recipe said the brownies should bake for 40-50 minutes. Definitely not. I took them out at minute 38 and they were toasted by that point. Oh well though! No use crying over burnt brownies.
The recipe at the bottom of the post basically shows you what I did, and the amount of the time the brownies should have been in the oven, not the time I actually used. You don’t want burnt brownies, right? 🙂
The two butters together at last!
Am I the only person who loves the way brown sugar mimics the form of whatever it’s in? I think it’s the coolest thing!
I did have a taste here. I can’t help it…batter is my kryptonite!
Everything was going so smoothly.
All the chips are mixed in, and I got really excited at this point.
Definitely my favorite picture of the day!
38 minutes later…
So upsetting. I wish I knew what went wrong. I mean I think it has to be the fact that my oven maybe was stronger than most? Also, my inexperience as a baker definitely played a part. Maybe I shouldn’t have used the spelt flour?
Totally burnt. But rather than throw away the brownies, I cut them up and spent 20 minutes using a knife to chop off all the burnt parts. It was a big pain in the butt, but I just couldn’t bear to throw these things out.
Paul ate a bunch too. I tasted them, and they weren’t completely awful, but they weren’t delicious. At least he humored me.
Here’s how the recipe should have gone (shorter time baking):
Chocolate and Peanut Butter Brownies
- 3/4 stick butter, slightly melted
- 1/2 C. creamy peanut butter
- 1 1/4 C. packed brown sugar
- 2 lg. eggs
- 2 tsp. vanilla extract
- 3/4 C. spelt flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 C. Ghirardelli 60% cocoa chocolate chips
Preheat oven to 350 degrees. Spray an 8-inch square baking pan with no-stick cooking spray. Beat butter in a bowl until smooth then add the peanut butter. Beat until well-blended. Then beat in brown sugar. Add the eggs, and beat. Add vanilla and beat. In a medium bowl, add flour, baking powder and salt. Add the mixture to peanut butter mixture. Beat until blended. Add in chocolate chunks and beat for 5 seconds. Transfer the batter to the pan, and use a spatula to smooth the top. Bake until toothpick inserted 2 inches from edge of pan comes out with moist crumbs attached, about 30-40 minutes. Transfer pan to rack and cool completely. Makes 12 square brownies.
Ever have a baking disaster? Do you have any idea why my brownies burnt? What did you make for Valentine’s Day?