Let's clear the air here. It's been a year and a half since my last post. In that time we had two
foster boys live with us, bought a house, and I trained for and rode in a 140-mile bike ride, twice. It's been a big year. I shouldn't pretend that anyone is out there still reading my humble blog, but I will pretend: Hi again. Here's a recipe that I apparently made, wrote about and then completely forgot about, but it looks amazing, doesn't it? Oh, I don't have a picture. You'll have to use your imagination.
Apparently, I used this recipe as a starting point (I really don't remember any of this...).
Peanut Butter and Honey Brownies
1 cube butter (1/2 cup)
1 cup white sugar
3/4 cup cocoa powder (I started out using Hershey's special dark, but then ran out so 1/4 cup of it was regular natural cocoa powder)
1/2 tsp salt
1/2 tsp vanilla extract
4 eggs
1/2 cup flour
1/3 cup natural creamy peanut butter
2-3 Tbsp honey
When the butter/sugar/cocoa mixture is has cooled down a little, add the vanilla and eggs, one at a time mixing well after each. Now the mixture looks a little more tasty, yes? It should be getting glossy and beautiful. Add the flour at the end and stir it in just until you can't see it anymore.
Put the peanut butter and honey together in a small bowl, give it a tiny stir - we don't want it to be a homogenous mixture, just very slightly combined.
Now pour the brownie batter into your prepared pan, 8" x 8" is the proper size (but my notes say that I used a 9" cast iron pan, which I can believe because until a few months ago I didn't even own an 8x8 pan...). Scoop spoonfuls of the peanut butter/honey mixture on top of the brownie batter at evenly spaced intervals. With a spatula or a butter knife, swirl the peanut butter/honey into the batter until it it is beautifully marbled, don't overdo it, it doesn't need to be homogenous here either.
Bake at 325 for 35-40 minutes.
Let cool, now eat up.
Let cool, now eat up.
