I am so excited for this weekend! I feel like I have been planing it for months and is has been really hard to concentrate this week. Not only is it my birthday weekend, but it is also one of my oldest friend's bachelorette weekend. Seriously, we are talking daycare here folks. Lets just say when the idea came up of doing it in DC, I could not have been more floored, while having my mind go in to detail over drive about what we should do, where should eat and where to go out. So, she and three of her bridesmaids are driving up from Raleigh and we have a full weekend planned! In preparation, I thought a little hotel room sustenance was needed...aka champagne and peanut butter swirl brownies! I need to say a quick thanks to the Wedding Chicks for their free printables for the bucket and champagne.
If you like chocolate and peanut butter, these brownies are the way to go. When I worked at Lopaus Point Market in college they were always a hit. Mrs. Ina Garten did right with this recipe. They are the perfect combination of cakey and fudgy with the right amount of peanut butter. It was hard to package these up and drop them off at the hotel, when all I really wanted to do was grab a fork and a large glass of milk. So, Enjoy!
P.S. I did the math and since my last birthday, when I turned 25, I made 26 birthday desserts for 26 friends and co-workers!
This is the best way to start the work week...b-day week flowers from Charles!
Then to start the weekend early, Wednesday night was spent at H Street Country Club with tacos, drinks and of course games...
Courtney and Dusty playing Big Buck Hunter while Molly and I played a little Skee Ball.
Totes had the best Skee Ball game of my life!
Happy Friday & Happy Birthday to me!
Okay, time to get down to brownie making!
Try not to be tempted to just stick your finger or you know a graham cracker in here...
A little more flour and a lot more chocolate.
Into the oven they go...
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons coffee
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon kosher salt
3/4 cup smooth reduced fat peanut butter
1. Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
2. Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly.
3. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
4. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture.
5. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
6. Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares. Enjoy!
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