I have memories of Gilligan's Island on our old black and white TV when I was little and home sick from school. I also remember that when I started feeling better and food sounded good to eat, my mom would buy or make me anything that I was craving. One time it was ruffled potato chips and a Snickers Bar. Another time it was a cherry lollypop. I can remember pumpkin pie and Cool Whip. Yet another time I remember just Cool Whip and a spoon.
Call my mom fantastic, or call her crazy, but the memories of the words "you can have whatever sounds good to you" was the light at the end of the tunnel after days of not being able to hold food down.
Well, it's my turn now to be that "fantastic/crazy" mom.
My one daughter wanted chocolate cake and my other wanted peanut butter cookies. I thought I'd compromise by baking peanut butter cookie batter into my chocolate brownies.
Call me 'a little bit' fantastic and 'a little bit' crazy'- but it was a good call.
(And a big thanks to my fantastic mom for leading the way.)
Peanut Butter Cookie Dough Brownies:
Peanut Butter Batter:
1 cup creamy peanut butter
1/4 cup white sugar
1/4 cup packed brown sugar
4 tablespoons butter, melted
2 tablespoons flour
1 teaspoon vanilla extract
1 large egg
Mix all of the ingredients together with a wooden spoon and set aside.
1/2 cup (1 stick) unsalted butter, melted
1 handful of semi sweet or dark chocolate chips (optional)
1 cup sugar
1 teaspoon vanilla
5 tablespoons dark cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup flour
Preheat oven to 350F.
Melt the butter and pour into a large bowl. Add the chocolate chips (optional) and whisk until melted. Whisk in the sugar. Whisk in the eggs, one at a time- then add the vanilla. Combine the dry ingredients in a separate bowl and whisk to combine. Add the dry ingredients into the wet and stir to combine.
Line a 13X9 inch or 11X8 inch pan with foil and spray with cooking spray. Drop the brownie batter and peanut butter batter in mounds.
Drag a knife through to swirl and spread smooth with an off-set spatula.
Bake for about 22-25 minutes. Allow to cool completely before slicing.
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