This Sunday night, my girls went home. I was under so much stress over this past week due to this. I had few sleepless nights and thanks to that, I landed up with a massive headache. I must blame myself for not doing complete research before I took the tickets. My elder one is 12 and is automatically now an adult as per ticketing terms. Based on this, I booked both of them together, only to realize that for the eight year old to travel, she needs to be accompanied by an adult who is 16 years and above. I did try through all my channels to see if there were any family travelling on the same flight, but I received no good news.
Once we went inside the airport, we realized that everyone was scattered and that made it even more challenging. HD was trying to keep me calm and Alhamdulillah, as soon as we hit the queue, we noticed a very nice lady with two sons, who were same age of our girls. I spoke to her and she was more than happy to be of help. Check in went in without any hassle and Alhamdulillah for a “doesn’t look like a level head but is one” Rasha, things did go well at both airports. So now they are having a good time back home, and I get some time to streamline myself before I go down early next month, InShaAllah… I don’t want to be a cliche of a mother when I say I miss them. One side of me surely misses them but at junctures like these, practicality has to prevail and we need to keep emotions aside… 🙂
So coming to the business of posting recipes… This month, I am doing two weeks of the Blogging Marathon. I would have ideally taken a break this month, but like I mentioned, I am travelling in August and it is going to be a dry month on the blog. I won’t be participating in September either, so decided to jump in for two weeks this month. 🙂 It is the second time I am doing the brownie theme with the Blogging Marathon. I had done them in 2017 while doing the version #78 and had posted Avocado Brownies, Cream Cheese Brownies and Vegan Brownies for the series. There is no dearth of brownie recipes and I love each of them that I have baked for this blog. So for the Blogging Marathon #102 theme of “Bring Some Brownies”, the first one I bring along is one that has a peanut butter crown on it.
I did mention in the Spinach Labneh Rolls post that I don’t bake much unless there is some occasion or something related. Just to avoid myself for indulging too much… These peanut butter brownies were baked for a lovely lady whom I was going to see to buy some stuff. Faiza has a home run store called “Earth and Ethics” which sells environment friendly goods produced by indigenous craftsmen in Tamil Nadu. Her range includes cast iron pans, terracotta dishes, cotton bed sheets, etc. You must check her Instagram page in case you would love to include some of her homely stocks into your collection.
She stays just a few streets away from my place and would always drool at the clicks that I post on the IG feed. So when I had decided to pick up something from her, I thought I should bake her some brownie and take. After confirming with her that nobody had peanut allergy in her house – doesn’t it become so important now! – I decided to bake these brownies. This is the second time I am baking them. I had baked them long back, clicked them too but absolutely hated the pictures, so it got pushed off to the drafts. I have adapted this recipe from Smitten Kitchen and wouldn’t even want to change it. The peanut butter lover Rasha totally enjoyed the sides I had reserved for her. Yes, nowadays my kids enjoy the sides and crib I don’t bake anything for them, but when I really do, they don’t eat. 😕
The brownie is quite a fudgy one, and I made enough peanut butter dough to go on top so that it has a layer of itself. So when you dig your teeth in, you first get the salty peanut butter layer followed by the sweet brownie layer. I have to tell it was amazing! I used chunky peanut butter because I feel the bites of peanuts surely adds so much oomph to an otherwise normal brownie. If you are a peanut butter lover, then do try these brownies, you are sure to enjoy them!
- 100 gm chocolate, chopped
- 100 gm butter
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅔ cup all purpose flour
- ¼ cup cocoa powder
- FOR PEANUT BUTTER LAYER:
- 200 gm chunky peanut butter
- ½ cup sugar
- 1 large egg
- 1 tsp vanilla
- Line and grease a brownie pan and set aside. Preheat oven to 180 degrees.
- Melt the butter and chocolate till homogenous. Allow to cool slightly.
- Beat the eggs, sugar and vanilla till well combined and fluffy. Add the melted mixture and continue to beat till done.
- Sift in the flour and cocoa powder. Fold in the mixture. Pour into the prepared pan and flatten the top.
- Beat together the ingredients for the peanut butter layer. Drop spoonfuls on the brownie batter and swirl with a fork to spread.
- Bake for 30 minutest till the top looks done. Cool in pan for 5 minutes. Slowly pull out from the pan and cool on rack completely. Slice and serve.
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#102.