Another weekend gone by too fast, but we packed a lot in. We saw the band FIDLAR on Wednesday night, to start the weekend off early, I suppose, followed by a game of poker on Friday night (I lost, sadly), then a trip to Governors Island on Saturday. I’ll have photos from all of that soon enough. I wanted to share some pictures from Kramer’s birthday party this past month, though – I’ve been taking my camera with me a lot lately, mostly due to the plentiful sunshine, I’m sure, so I’m a bit behind on photos. We spent Kramer’s birthday at The Drink, among lots of friends, s’mores and bourbon pecan pies from Pies ‘n’ Thighs and pizza and garlic knots from his favorite place, Williamsburg Pizza. We may or may not have also made a pit stop at Noorman’s Kil for bourbons and grilled cheese, but who’s to say? You weren’t there. All in all, it was a great day of day drinking (the best kind), eating and obviously a lot of laughing, as you can see from the pictures. I hope he had a good birthday, but holy hell it’s already June and there are many more birthdays ahead.
Got down with some grilled cheese at Noorman’s Kil for Kramer’s birthday earlier this month.
This peanut butter brownie recipe is a combination of my two loves: the brownie recipe from King Arthur Flour and peanut butter. I sometimes just grab a big spoonful of peanut butter for breakfast if I’m running behind in the morning, or it’s a quick snack after work if I need to stop home and then run out again. I even use peanut butter medicinally. If I feel nauseous or tired, my first plan of attack is to have a spoonful of peanut butter. I would say that does the trick about 50% of the time. I know that it’s probably all in my head but it works for me. It’s the most perfect food, and even more perfect when paired with rich, fudgey brownies. This brownie recipe, on the other hand, is my favorite for a number of reasons, but foremost is that it teaches you to melt your butter and sugar together. This helps dissolve more of the sugar, creating the flaky, shiny crust you want on the top of your brownies. I also love how fudgey they are – if I want a cakey brownie, I’ll eat a piece of chocolate cake. When I think brownies, I think rich, dark chocolate with a gooey, wash-me-down-with-a-glass-of-milk texture. These fit the ticket, especially with the peanut butter. I brought them to a party a few months back (I know, I know) and they were very well received, if I don’t say so myself. I know it’s summer and everyone’s trying to look good, but why not make these for your next picnic or barbecue and see how many forgo their summer diet for a bite of peanut buttery goodness.
Sam enjoying his grilled cheese(s).
Sam, Kim and Tony, no doubt discussing the pressing political issues of the day.
Kramer, Matt and Amanda.
Gotta get some punch at The Drink.
Anyway – brownies. Here’s what you’ll need.
Just a little bit of butter and sugar.
Add your cocoa mixture to your butter and sugar mixture, then your flour and chocolate chips.
Spoon dollops of your peanut butter mixture over brownie batter in your prepared pan, then swirl.
Bake for 35-45 minutes, until set.
Once they’ve cooled, dust with powdered sugar and slice.
- 1 cup (2 sticks) unsalted butter
- 2¼ cup granulated sugar
- 4 eggs
- 1¼ cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 1½ cups all-purpose flour
- 2 cups chocolate chips
- ¾ cup peanut butter
- ½ cup powdered sugar
- 4 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- Line and/or grease a 9x13-inch baking pan and set it aside. Preheat your oven to 350 degrees F.
- In a medium sized pot over medium heat, melt your butter, then add in your sugar. Whisk until the mixture is hot and the sugar is shiny, but not bubbling (you don't want it to turn to caramel). Whisk continuously until more of the sugar has dissolved, to about 115 degrees F, then set aside.
- Whisk together your eggs, cocoa powder, baking powder, salt, and vanilla in a large bowl. Add in the hot sugar and butter mixture and whisk until smooth. Add in the flour and chocolate chips and mix until just combined. Spread the batter into your prepared 9x13-inch pan.
- Beat together your peanut butter, powdered sugar, melted butter, vanilla and salt. Spoon dollops of this mixture over the top of your brownies, then swirl with a butter knife or spatula. Bake your brownies for 35-45 minutes, until set (start checking on them around 30 minutes) - a toothpick inserted into the brownies will still have a few crumbs on it, but you don't want them to be too fudgy to the point where you can't slice them. Remember that the brownies will thicken as they cool, too.
- Allow the brownies to cool completely before slicing and sprinkling with powdered sugar, if you like.