It’s almost back to school time! And just before you think I’m being premature in thinking that, working at a school means that I’ve been prepping for the next school year since, well, June! All the teachers started coming back this week and keep asking, “How was your summer?” I want to tell them that there are still two weeks left but I know that’s going to go by so fast that I’d better be ready for fall soon!
So, we’re all equally obsessed with these, right?
The first time I tried them, I was probably about 14 and my parents were having our neighbours over for dinner. They brought these along for dessert and I couldn’t believe how good they were! I kept sneaking into the kitchen to grab more. They’re just so fudgy and moist. Mmm. That’s all I want in a brownie.
And I was surprised when two different people requested the recipe! It almost seems TOO easy to justify having a recipe, but I suppose what makes the homemade ones the best are that they have that same fudgy moist taste but way fewer ingredients. Using melted chocolate instead of cocoa for the brownie makes it so much richer tasting. And the best part about this recipe is that it’s a one-bowl method!
I first tried peanut butter brownies at this cute little bakery in the basement of St Lawrence Market. I bought a massive behemoth of a brownie, intending to eat a bit for lunch and save the rest for after dinner… and then I scarfed it in a fit of midafternoon hunger. Oops.
And when I decided to replicate it a few weeks later, I decided to use my favourite brownies recipe ever. I wasn’t even a brownie person until I tried this recipe. I think I’d just had too many brownies at bake sales that had come from a mix and I was used to cake brownies. I don’t like cake, so I definitely don’t like cake brownies. But these brownies, they’re something else. They’re so fudgy and chewy. And foolproof! And I’ve now made them so many times I don’t even need to look at the recipe anymore.