Some sports fans become focused, quiet and intent when watching their favorite teams (i.e. Mr. McCormick). I'm the opposite.
When watching a team I truly care about (this boils down to Kansas State or the United States in practically any sport), I become a fidgety mess.
If at home, I begin to do the laundry, sort my closet for a Goodwill donation, dust and vaccuum, pay bills, play around on Facebook ... anything to keep my mind off of what is unfolding on the field of play.
Fudge Brownies with Peanut Butter Chips
These brownies are a fine example of my need to stay busy during a sporting event.
I had no plans to make any more desserts over the course of the weekend, but in the first half of the World Cup Final I started getting antsy. Germany was really stressing me out! Luckily they pulled it off. Whew.
I found this recipe around the 40th minute and these guys were baked and out of the oven by the 80th.
10 tablespoons unsalted butter
1 and 1/4 cups granulated sugar
3/4 cup + 2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour
1 cup peanut butter chips
Preheat oven to 325 degrees. Line an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on the sides to lift the finished brownies out.
Melt the butter, granulated sugar, cocoa powder, and salt in a large bowl in the microwave. Melt in 30 second increments and stir after each time until the butter is completely melted. The mixture will look gritty.
Set aside for a few minutes as you get the other ingredients ready. You don’t want the mixture to be piping hot or it could scramble the egg.
Stir in the vanilla extract. Add the eggs one at a time, stirring after each addition. The batter will be thick and look shiny. Add the flour, beating with a whisk until fully combined. Try not to overmix the batter at this point. Gently fold in the peanut butter chips, leaving a few to sprinkle on top. Pour into prepared baking pan and sprinkle with remaining peanut butter chips.
Bake for 25 minutes and check the brownies for doneness. Insert a toothpick inserted in the center. If it comes out with only a few crumbs, the brownies are done. Bake for 3-5 minutes if the brownies look too liquidy. Do not bake over 30 minutes.
Allow the brownies to cool completely before cutting into squares. Brownies remain soft and fresh stored in an airtight container for up to 7 days.
The gooey mess that is these brownies is just delightful. I loved the soft, truly fudge-like consistency with peanut butter chips floating throughout.
We shared these brownies with good friends as well as co-workers. Sighs of happiness were reported from all parties.
As recommended above, be sure to let the pan cool 100 percent before removing the brownies and slicing them. You'll need them to solidfy a bit. I promise, it's worth the wait.