Although this recipe could use a few minor changes in order to be awesome, it's a pretty darn good recipe as is. I didn't want to make a huge pan of brownies because there's only two people in my household. So I decreased the serving size down to 24 instead of 36 and used a 7"x11" pyrex pan. However, I kept the peanut butter topping recipe at the original serving size since other reviewers said it could use more peanut butter. Other than that, I followed the recipe exactly. I would typically use butter in my baked goods, but I didn't have enough so I used half butter and half margarine. I used the full amount called for and the brownies turned out great - not greasy at all! I sprayed my pan with canola oil and lined it with some parchment for easy de-panning. I didn't have any trouble at all with the marbling, but I do have experience with the technique. I ended up with about a half inch of brownie on bottom and a quarter inch of peanut butter swirl on top: perfect ratio! I baked mine for 40 minutes, and I definitely don't think they needed any more time in the oven - maybe even less. The only change I might make next time is to add another egg to the brownie base to make them a bit more fudgy instead of cakey, but they were good none-the-less. I wouldn't leave out the chocolate chips as some other reviewers have; I think the brownies needed the little bursts of straight chocolate in order to balance out the peanut butter taste. Great recipe!
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Although this recipe could use a few minor changes in order to be awesome, it's a pretty darn...