By Ridinthewind on October 18, 2005
Photo by Annacia
Photo by Annacia
"From the Casper Star Tribune"
Serving Size: 1 (18 g)
Servings Per Recipe: 36
"This was a definite make-again recipe. Used fresh ground peanut butter and real butter plus 2 whole eggs. Very rich and delicious. My mom thought the chocolate and peanut butter together reminded her of coffee. This is a definite make-again recipe. YUM! Made for Pick a Chef Spring 2012."
"The final brownies taste great but to be honest I had trouble with the dough. It was made exactly by the recipe using double Dutch dark coco and Adams PB (no added sugar or fats) and added 3/4 tsp of baking powder. The dough was so stiff and thick that there was no way it could have been swirled to mix the flavors. I had to add more milk, a tbsp at a time, until it was at least workable with 3 tbsp's more in each bowl. I do think that I could have thinned it even more as it was still difficult to swirl. Also, at 25 mins it was already over baked and hard around the edges. lastly I used an 8x8 pan and had very barely enough dough to fill it, had I used the 9x9 either there wouldn't have been enough or it wouldn't have been any more than 1/2 an inch deep at best. I love the flavors, the improved health factor and the fun that it offers however, by my experience the recipe needs a little work. Made for PAC, Spring 2011."
"Although I'm not a Reese's Peanut Butter Cup fan, I do like PB & chocolate, & in this recipe your have the great taste of both! Thanks for a VERY, VERY NICE TREAT & fun to make, as well! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]"