Well, actually. How about a lesson in: Accountability. see/do:
Oops! I made peanut butter batter to swirl into the brownies. Fuck, I really didn’t mean to make them richer and more delicious.
God, I was even planning to eat healthfully today. What a knucklehead I am for doing this thing
that I openly admit to doing and am not putting on anybody else whatsoever, because I did it, and it was me, even if there were other options at the time
And I won’t attack anybody else over this thing I am responsible for, because
I am able to admit to putting peanut butter in the brownies.
(And it was delicious.)
Peanut Butter Swirl Brownies
Makes 16 Brownies
1/2 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 tsp salt
3/4 cup granulated sugar
1 stick unsalted butter, melted and cooled
1 cup semisweet chocolate chips
1/2 cup creamy peanut butter (not natural)
2 tbsp unsalted butter, melted and cooled
3 tbsp granulated sugar
2 tbsp all-purppose flour
pinch of salt
Assembly: Coarse sea salt, for sprinkling
Preheat oven to 350 degree. Grease an 8x8x2-inch pan and line with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, salt, and sugar. Add butter and the eggs, stirring until just combined. Stir in the chocolate chips.
Beat together peanut butter and melted butter. Beat in sugar, flour, and salt until just combined.
Assembly: Pour brownie batter into prepared pan, then dollop with peanut butter batter. Use a butter knife to gently swirl the peanut butter batter into the brownies. Sprinkle with coarse sea salt and bake for 20-25 minutes, until a tester comes out with moist crumbles. Let cool completely in the pan before removing and slicing into 16 squares.