These are the best brownies I've ever tasted. They're ultra rich, moist and the tartness from the fresh cranberries are to die for. And of course I adore brown butter, it adds a wonderfully rich nutty aroma. And the peanut butter swirl, it's the perfect addition. The combination of flavors work really well here.
This was my first home made brownie and I'm so happy with the results. And these decadent treats are super simple to make. I promise. Folks will think you slaved in the kitchen all day once they take a bite.
Adapted from bon appétit
1-1/4 Sticks Unsalted Butter, cut into pieces
3/4 Cups Sugar
1/2 Cup Ghriradelli Unsweetened Cocoa Powder
1/2 Cup Ghriradelli Bittersweet Chocolate Chips
1/4 tsp Salt
1 tsp Vanilla
2 Large Eggs, chilled
1/2 Cup All Purpose Unbleached Flour
1 Cup Fresh Cranberries (I had some frozen) you could use dried cranberries too
Non Stick Spray
Peanut Butter Swirl Mixture
1/3 Cup Creamy Peanut Butter
3 tbsp Butter, Melted
2 tbsp Agave Syrup
1. Preheat oven to 325º Line a 8x8x2 baking sheet with aluminum foil leaving about 2 inch overhang. Coat evenly with non stick spray.
|Look at the expert whisking skills, Good job love!|
3. Melt the butter over medium heat for about 5 minutes to make your brown butter. The butter will simmer and foam up a bit, remember to stir occasionally. Then the butter will turn clear and golden bits will form. Turn heat off. Pour the butter into the cocoa mixture, add the bittersweet chocolate chips and 2 teaspoon of water and stir to blend. If the chocolate chips have not melted completely, place the batter in the microwave for about 10-15 seconds. Allow to cool for about 5 minutes.
3. Add the eggs one at a time beating vigorously each time. Add the flour and stir to combine and beat vigorously for about 60 strokes or until batter appears glossy and thick. Stir in freshly chopped cranberries. I used my mini processor to chop the cranberries.
4. Pour the brownie batter into your aluminum lined baking pan. And prepare your peanut butter swirl mixture by melting the butter and adding the peanut butter and agave syrup. Mix well.
5. Place dollops of the peanut butter mixture to your brownie batter.
6. Take a knife and gently swirl the peanut butter mixture to the brownie batter. I need to work on this technique.
7. Place in the oven and bake for about 45 minutes or until a toothpick comes out pretty much clean with a few crumbs attached. Completely cool and cut into desired size.
Indugle with a cup of coffee, milk or your favorite tea. I bet these would be great for Super Bowl Sunday or any day really. Enjoy!