Elevate a standard fudgy brownie to a level of class and elegance beyond imagination.
What flavor elements might I speak of that enrich these brownies with bourgeois sophistication and raise them to the epitome of luxury?
Edible gold dust? Truffle butter? Russian caviar? Saffron?
Nothing so pitiful.
I speak of a sumptuous combination far more extravagant.
Far more exotic.
Far more opulent.
I speak… of Peanut Butter and Jelly!
And almond butter. The reason both almond butter and peanut butter were used in this recipe completely stemmed from the presence of two different jars of each respective nut butter that had not-that-much left in them. Feel free to use ALL peanut butter or ALL almond butter, or cashew butter or sun butter or whatever kind of butter your heart fancies.
PAB & J Brownies
2 Sticks Unsalted Butter
4 oz. Chocolate (Baker’s German’s Sweet Chocolate Baking Bar)
1 Tsp. Vanilla
1 Cup Sugar
1 Cup Brown Sugar
1 Tsp. Salt
1 Cup Flour
½ Cup Peanut Butter
½ Cup Almond Butter
1 Cup Strawberry Preserves
Sea Salt for Topping (Optional)
Butter a 9×13 baking pan
In a decent sized sauce pan, melt the butter and the chocolate on low heat
Remove from the heat and whisk in the sugars, salt, and vanilla
Incorporate the eggs one at a time, followed by the flour
Pour half of the batter into the baking pan and freeze for half an hour
Remove from the freezer and proceed to spread the peanut and almond butter on top of the frozen layer
Preheat oven to 350°F
Once the butters have been spread to your liking, feel free to lick the spoon
With a DIFFERENT spoon, spread the preserves on top of the nut butter layer
Cover with the remaining brownie batter
Sprinkle with sea salt
Bake for 25-30 minutes until the brownies are baked, yet still fudgy
Some might react to these brownies with skepticism. Do not feel offended by their ignorance. Simply move along and carry your brownie tray away with your nose in the air.