It’s no secret that I don’t love baking. Actually, it’s not that I don’t like baking. It’s simply that I – there’s not a more sophisticated way to say this, as it doesn’t really deserve any such stylish and gentle words like “room for improvement” – I suck at baking. Of course, my abilities in the kitchen sound much better if I just say I don’t like to bake rather than I can’t bake...
Oh, what am I trying to hide here? I can’t bake.
Now this might have been a secret, but is no longer: I don’t love peanut butter. *gasp!* I know. Someone should slap me for such blasphemy. What kind of !@#$! American doesn’t like peanut butter?! Well, today, let’s conveniently call upon my Korean heritage that I normally try to suppress behind plastic surgery, brow tattooes, mystic tanning, heavy makeup, and careful pronunciation. I’m Korean! Koreans don’t eat peanut butter. There’s no peanut butter in Korea. And do you know how hard it would be for a Korean person to pronouce Suh-kee-pee? Or Ji-puh? What on earth would Koreans do with peanut butter? Koreans don’t eat peanut butter. We eat...
*ooh* and that’s when I go right back to calling myself an American. Spam. *shudders*
So given that I don’t like to bake, and I don’t like peanut butter, it makes absolutely perfect sense that I made not one, but two peanut butter-based desserts. Make that three, if we count peanut butter cookie rebellion a few weeks ago. Why would I do this to myself?!?
Because my inner Jew loves to suffer. ;)
Creamy Crunchy Peanut Butter Brownies Recipe
Preheat oven to 350°.
Grease and flour a 9" square baking pan. An 8" pan just means that the bake time will be longer and the brownies will be taller.
Sift together ½ c. all-purpose flour with 6 Tbsp. unsweetened cocoa powder, ¼ tsp. baking powder, and a pinch of salt into a medium bowl. (There is a way to do convert this recipe using squares of baking chocolate, but I had cocoa, and since I''m Korean, why would I waste my money and buy baking chococlate when I already have cococa?!?)
In a separate bowl, stir together ½ c. (1 stick) melted butter, ½ c. granulated sugar, ½ c. packed brown sugar. Add 1 tsp. vanilla, then beat in 2 large eggs, one at a time, until well-blended.
Stir flour/cocoa mixture into butter/sugar mixture until well-blended. Settle down, Freakie von Spazzington - the batter is supposed to be super thick. Spread into baking pan.
In a third bowl, beat together 1 8 oz. pkg. softened cream cheese, ½ c. crunchy peanut butter, ¼ c. granulated sugar, 1 large egg, 1 Tbsp whole milk, and ¼ tsp. vanilla until smooth and creamy. Pour on top of brownie batter in baking pan.
Bake for 40 minutes. Cool completely before cutting into bars.