Letting my weird self shine
I want to take a moment to thank all of you for your support on a recent post I wrote about ‘being weird.’ I received so many emails, comments, and messages about how I should feel free to let my inner weirdness out, or how you have felt the same in your life, or that being weird is what makes life worth living. It’s amazing to know that there are actually people on the other side of this screen, and that those people care about what I have to say. Me!
As someone who hasn’t changed out of their PJs since this morning and who’s eating lunch in front of their chocolate-smeared computer, it’s positively wonderful. Thank you.
I received one email that I want to frame on my wall forever, because it perfectly captures what I want to get back to. It’s from a man named Bill (Bill, if you’re reading this, Hi!) and this was his response to my post:
From: Bill ———–
Subject: Your Epiphany
Two ideals I always try to maintain and live by:
“To thine own self be true” (and when you can’t drink heavily)
“If they can’t take a joke, f***’em”
It made me laugh, and nearly made me cry. The sincerity, the succinctness, the wit. It was just perfect.
Bill, you goof, thank you.
The past few weeks have been a slow realization for me. I’ve been really trying to take life less seriously, and to just enjoy things. As I do, things all become clearer. It’s things like that email that make this world a f***ing awesome place to be, so cut out all the other bulls**t and live like it.
Or else f*** ’em 😉
I’m taking off tomorrow to Scottsdale, AZ, to research for an upcoming travel guide for you guys. And I have my Guide to Chicago going live on the site next week! I can’t wait to see what you think.
OH. And these peanut butter brownies. Golly, they are good. I can’t believe I have had this blog for 6 years and I haven’t done a fudgy peanut butter brownie recipe yet. Like, seriously?!
Tips for making fudgy peanut butter brownies
Use unsalted butter — It’s important that you use unsalted butter because you’ll also be adding in additional salt. The salt is crucial to this recipe because it brings out the fudgy chocolate flavor even more (don’t worry, it won’t taste salty!). But if you use both salted butter and salt, then these brownies won’t taste quite right.
Bittersweet chocolate is a must — To make these peanut butter brownies extra rich and chocolatey, I used a combination of cocoa powder and bittersweet chocolate. Bittersweet chocolate adds richness and depth to these brownies without making them overpoweringly sweet. If you use milk chocolate in these brownies, I’m afraid they’d be far too rich.
Opt for creamy peanut butter — I don’t mean to offend chunky peanut butter lovers, but creamy PB is a must if you want these brownies to have just the right texture. The peanut butter gets swirled on top of these brownies, and if you have chunks of peanut in there as well I’m not sure how well the swirl topping will bake.
Okay, enough chit chat! You need to make these peanut butter brownies ASAP because they’re just that good.Print
Peanut Butter Brownies (I can’t believe I haven’t done this yet)
- Yield: 9 large brownies 1x
- 1/2 cup unsalted butter
- 1 1/2 cups sugar
- 6 oz bittersweet chocolate, chopped
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 6 tablespoons cocoa powder
- 1/2 teaspoon salt
- 1/3 cup smooth & creamy peanut butter
- 2 tablespoons butter
- 1/4 cup powdered sugar
- Preheat oven to 350°F. Grease and line a 9″x9″ glass pan with parchment paper. Set aside.
- In a microwave-safe bowl, melt the butter. Remove from microwave, stir in sugar, and melt again for 30 seconds. Stir again and melt once more, this time for 60 seconds. You want the sugars and butter to bubble up slightly, but not burn. This amount of time should do the trick.
- Remove mixture from microwave and stir in bittersweet chocolate. This should melt the chocolate completely. If it doesn’t, put it in the microwave for another 15 seconds. Allow to cool slightly before whisking the eggs and vanilla extract.
- In a large bowl, mix the dry ingredients, then pour in the wet ingredients, mixing only until combined.
- Pour batter into prepared pan.
- Place the peanut butter in a microwave-safe bowl, and heat for 15 seconds. Stir in the butter and powdered sugar, then spoon over brownie batter in 12-16 dollops at random. Use a knife to mix the layers into a swirl pattern.
- Bake for 40 minutes, or until a knife inserted in the center of the brownies comes out mostly clean (a little batter is fine, it will turn into delicious fudgyness). Allow to cool for 15 minutes before removing from pan and cutting into 9 large squares.