Chocolate Peanut Butter Brownies

There is so much in my head that I want to put into action and that include keeping up this blog as you can see I haven't put any entry for a couple of months.

Baking for me is happiness, more if I share what I bake to my love ones.  Its my pastime, my escape to stress and worries. Baking is a magic for me.

Honestly, I'm a newbie with no experience at all and never had a decent study. As I remember the last time my mom ask  me to hold a whisk  is when I was a preschooler. It was long ago and I'm very glad that oven is back in our life just recently, and since I have a free time I want to bake as much as I could specially on a very important occasion.

I am sharing with you my baking experience, blues, success and failures, fun and new discovery in baking. If you are a professional, your thoughts are highly appreciated. This is for you. To all baking enthusiast out there. To you who just want to learn how to bake. Come peep into my blog. Its free. You are very most welcome and somehow this CUPCAKE SENSATION can make your day even brighter! Enjoy!

These brownies prove that peanut butter and chocolate is the ultimate combination!

Makes 1 8x8 - inch square pan
Prep Time 45 minutes to 1 hour
Baking Time 30 to 35 minutes

You will need:

• 1 1/2 cups (190 grams) all-purpose flour
• 1/2 cup (60 grams) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (112 grams) unsalted butter
• 1 1/4 cups and 2 tablespoons (275 grams) brown sugar
• 2/3 cup (180 grams) creamy peanut butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 (42-grams) pack chilled Reese's peanut butter cups, diced into 16 pieces and refrigerated until ready to use 

Directions:

1. Preheat oven to 350 F. Grease the pan. Prepare a pipping bag with a 1/4 inch hole; set aside.
2. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and brown sugar in 3 minutes. Add peanut butter and continue to beat for another 5 minutes. Use a  spatula to scrape down the sides of the bowl and beaters; mix well. Transfer 80 grams of this mixture to the prepared piping bag and set aside.
4. Add eggs one at a time to the remaining peanut butter mixture, beating 30 seconds on medium speed after each addition. Add vanilla extract.
5. Lower  mixer speed to the lowest setting. Add the dry ingredients in three additions. Mix just until no dry streaks remain, but avoid over beating the mixture.
6. Pour butter into the pan. Smoothen the surface with a rubber spatula.
7. Pipe the reserved peanut butter mixture on top, making a continuous "U" shape winding up and down from left to right, including corners and edges to ensure even distribution. Evenly distribute the diced peanut butter cups on top.
8. Bake 30 to 35 minutes or just until the center is set but still moist. Test by inserting a toothpick in the center. If it comes out clean, the brownies are easy.
9. Let cool for about 20 minutes before cutting into squares.

TIP : Baking is an exact science, so you'll get the best result if you use a scale.