Meet My Friend...Sarah from Scissors & a Whisk!!!

I am really excited to introduce you to one of my bloggy-buddies. She's been with me from pretty much the get-go of Craft Goodies. She is a wonderful cook, a new bride, new "official" teacher, and just a great person! Please meet Sarah from Scissors and a Whisk! ...

I am so excited to be doing my very first guest post, and I'm even more excited that it's with Craft Goodies. Some of you may or may not have remembered, but Wendy and I teamed up together to do the Re-Vamped Valentine Exchange. I consider Wendy a good bloggy friend, so I am more than thrilled to be here with y'all today.

I'd like to share this absolutely delicious peanut butter brownie recipe. It does take a bit of time and dirty dishes to clean up, but it's well worth the effort. Trust me.

Peanut Butter Brownies

Yield: 16 brownies

For the Brownies:
1/2 cup + 2 tablespoons all-purpose flour

1/2 teaspoon salt

1 tablespoon dark unsweetened cocoa powder

5 ounces dark chocolate

1/2 cup unsalted butter, cut into 1-inch pieces

1/2 teaspoon ground instant coffee

1/2 cup + 2 tablespoons granulated sugar

1/4 cup packed light brown sugar

3 eggs, at room temperature

1 teaspoon vanilla extract

For the Peanut Butter Swirl:
1/4 cup (4 tablespoons) unsalted butter, melted

1/2 cup powdered sugar

1/2 cup+ 2 tablespoons creamy peanut butter

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×9 -inch glass or light-colored baking pan.

2. In a medium bowl, whisk the flour, salt, and cocoa powder together.

3. Put the chocolate, butter and instant coffee in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

4. Add eggs to the chocolate mixture and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate.

6. Pour the batter into the prepared pan.

7. In a medium bowl, whisk together all of the peanut butter swirl ingredients. Using a spoon, place dollops of the peanut butter mixture all over the top of the brownie batter. Using a butter knife, swirl the chocolate and peanut butter, running the knife crosswise and lengthwise through the batters.

8. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, and cut into squares and serve.

9. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

(Recipe from Brown Eyed Baker)

Grab a glass of chocolate, and enjoy!

Can you see why I'd ask Sarah to help me out while I'm gone? Don't those look just amazing! You will find so many more super yummy goodies to try on Sarah's blog.

If your sweet tooth is as big as the ones in my house you're going to want to check it out-

Scissors and a Whisk.

Thanks again Sarah!!!

Happy Munching.