Maple Pot de Crème
Butternut Squash Potato Gratin

Fudgy Peanut Butter Brownies


Way back in about 1928, Harry Burnett Reese, a former dairy farmer and shipping foreman for Milton S. Hershey started experimenting with candy making in the basement of his house in Hershey, Pennsylvania.  Inspired by his 16 children, or maybe just locked in the basement to get away from them, Harry brilliantly combined peanut butter and chocolate, creating peanut butter cups.  (wild applause!)

Yay Harry!!!  In that culinary groundbreaking moment, when Harry put those two rather unlikely ingredients together, he could never have dreamed what he started in that dingy little basement.

These days, we don't think twice when we see peanut butter and chocolate together in a recipe.  Just like macaroni and cheese or gin and tonic or roast beef and horseradish, it works.  Scrumptiously.

That's why I didn't hesitate for a moment yesterday when I was scooting about online looking for a little something sweet to make and I stumbled upon Kitchen Simplicity food blog.  Cheri, from Kitchen Simplicity, had me at "This is my ultimate favorite brownie recipe."  I'm in!!!

I made these very true to Cheri's recipe and they turned out perfectly.  Nutty, fudgy and yummy.  Be sure not to overcook these brownies.  If you cook them too long you'll end up with cakey rather than fudgy and we just can't have that. 

So throw on some tunes, whip up a batch of these 'keeper' brownies, and raise your coffee cups high to toast Harry Burnett Reese and his candy genius.  Here! Here!

Thanks Cheri! 

1/2 cup peanut butter
1/3 cup butter, softened
2/3 cup sugar
1/2 cup brown sugar, packed
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips

Preheat oven to 350F.  Grease a 9x9 or 7x11-inch baking pan.

Cream together peanut butter and butter.  Beat in sugars, eggs and vanilla.  Stir in flour, baking powder and salt until evenly blended.  Fold in chocolate chips.

Spread into prepared baking pan.  Bake approximately 30 minutes or until toothpick inserted in centre comes out with fudgy (not wet) (not dry) crumbs.  Allow to cool before slicing.  Makes 12.