*First of all- Today is the day my wedding is featured on Style Me Pretty! Check out our feature here!!!*
So Ok- do you remember the first time you made a recipe from scratch? I definitely can picture that moment when I first made a cake without a mix, not believing that how easy and delicious it was! When it comes to brownies, I never ever fail to be impressed when a recipe tastes better than a box. I’ve always really loved boxed brownies, but the ingredients aren’t my favorite and I obviously love trying to make everything from scratch.
When it comes to these particular brownies, I keep thinking of a friend from grade school whose Mom used to always make peanut butter swirl brownies for class events and bake sales. I remember being obsessed with them and after awhile asked for the recipe to give my Mom hoping she’d make them for us. (Wishfully thinking she wouldn’t health them up with natural flours and sugars.) I remember my friend’s mom saying they were from a box, and at the time I thought that meant boxed brownies were my favorite thing in the world! Now 20 years later, all I can think about are ways to throw all that out and make them from scratch…
Well I’m sure you can guess that I’m pretty happy with the results. I used the darkest Valharona cocoa powder which gave the brownies an amazing rich taste and texture. The peanut butter layer was everything I wanted it to be- tasting just like Reese’s filling and perfectly nutty and sweet.
As delicious as these brownies turned out, I did realize that I’m a horrible “swirler.” I guess I don’t have the delicate hand needed to gently pull the layers together so a lot of my peanut butter filling ended up in the middle. I totally suck right? You know for ending up with a gooey peanut butter layer that oozed out between the layers of fudgy brownie. How could I? Now I just need a bake sale or something to make these for :)
For the Filling:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g