I am not exactly sure where the last (almost) seven months have gone, but am finding it hard to believe the month of August is a little more than a week away. Yikes! My perception of time has changed considerably as I have gotten older. What I mean to say is that it seems to be moving at warp speed. Except, of course, when I am running. Because then it feels as if time is either standing still or moving at an unusually not-scientifically possible slow rate. There are days when I look at my Garmin watch and think 'how is possible for four minutes to feel like ten?'. My overly active imagination contends magnetic forces magically appear to imperceptively slow down my watch only when I am running. And so what do I believe about my watch's functioning on those days when my running speed is 'faster than normal'? Well, I think the (magnetic) forces were with me!
My choice of pre-running or pre-yoga foods is limited as I have a bit of a sensitive stomach. However, on the up-side, my post-workout options are endless. As much as I have been known to be the one in the group to espouse the need for protein after a hard workout or long run, I am also guilty of not always following my own advice. There is very little protein in an iced blended latte, even one made with whole milk. As convoluted as it may sound, I have started rationalizing that anything made with peanut butter and chocolate is always a great 'protein' option. In actuality it's more like an incentive. I would say reward, but I wouldn't want you to think I value extrinsic over intrinsic rewards! Regardless of what mind games I play with myself about what foods I should be eating after running or yoga, the combination of anything made with peanut butter and chocolate is close to being both irresistible and completely acceptable. And now having had them, I would definitely put these Peanutty Buckeye Brownies in that irresistible category.
Peanutty Buckeye Brownies are similar to their Buckeye Candy counterpart in so far as they have a creamy peanut butter filling and are surrounded by chocolate. If you are from or know anyone from Ohio, you are more than likely familiar with Buckeyes, the creamy peanut butter center partially dipped in chocolate and shaped into a ball confection. Created less than sixty years ago, it was named for its' resemblance to the nut found on the Buckeye tree (a tree native to Ohio). The original Buckeye recipe (one someone had falsely claimed as their own before the 'real' creator came forward) was made with paraffin wax (yikes!). But rest assured there is no wax in these brownies. More importantly, I am not claiming to be the one inventing them. Rather I am just doing my part to make as many aware of them.
Even with making a few tweaks to the original recipe, my personal ethics prevent me from taking ownership for it. The tweaks, yes. The base recipe, no. As much as I would like to digress a bit and talk about my longstanding concerns over recipe creation, copying, and ownership, this may not really be the right venue for it. Someday I hope there is a session at a foodbloggers conference/convention/forum or a thoughtfully article written by one of the highly regarded social media food platforms addressing the topic of ethics in foodblogging. Okay, I have digressed long enough on one of pet peeves. Back to telling you more about these absolutely amazing Peanutty Buckeye Brownies.
What makes these Peanutty Buckeye Brownies semi-homemade is that they are made with a packaged brownie mix. Yes, sometimes it is really okay to channel our inner Sandra Lee selves. But beware, not all package brownie mixes are created equal. Some have net weights as low as 14 ounces. Look for one having a net weight of anywhere between 18.75 and 19.5 ounces. I used one of the Ghiradelli Brownie mixes (see note below) as it had a net weight closest to the inspiration recipe and, well, what is not to love about anything made by Ghiradelli? In doing a bit of research, I found there were several versions of the recipe for these Peanutty Buckeye Brownies (aka Peanutty Buckeye Bars). The most significant difference between them was the amount of creamy peanut butter. Amounts ranged from 1/3 cup to 1/2 cup. I used 1/3 cup when I made this batch of brownies, but will probably use up to 1/2 cup the next time around as I think I want them to have a thicker peanut butter layer. When making them the first time, consider using only 1/3 cup of the peanut butter so you can decide for yourself if it has the kind of chocolate and peanut butter balance you desire.
The batter for these brownies will be very thick. Thicker than what you would expect when using a packaged brownie mix. This is due in part because the amount of wet ingredients added to the brownie mix is less than what is listed on the package instructions. So remember, don't follow the package directions, follow this recipe's directions.
To ensure you have even top and bottom brownie layers, divide the batter evenly. Using a scale makes this easy. Using an offset spatula helps to smooth out and even each of the layers. Using a slightly smaller pan than the recommended 9"x13" pan turned out to be a good idea. While I didn't want to experiment with pan size on the first making of these Peanutty Buckeye Brownies, I might play around with a 9"x9" pan next time for a slightly thicker brownie and adjusting baking time as necessary. Note: The bottom brownie layer will be on the 'thin' side. Don't worry, it's how it should be.
To ensure you have even top and bottom brownie layers, divide the batter evenly. Using a scale makes this easy. Using an offset spatula helps to smooth out and even each of the layers. Using a slightly smaller pan than the recommended 9"x13" pan turned out to be a good idea. While I didn't want to experiment with pan size on the first making of these Peanutty Buckeye Brownies, I might play around with a 9"x9" pan next time for a slightly thicker brownie and adjusting baking time as necessary. Note: The bottom brownie layer will be on the 'thin' side. Don't worry, it's how it should be.
Dropping dollops of the peanut butter mixture over the bottom brownie layer makes it easy to spread. For the top brownie layer, drop teaspoonfuls of the remaining half of the brownie mixture evenly over the top. This too will make the process of smoothing out the top layer much easier. The idea of taking pieces of the brownie batter, flattening them in your hand, and placing on top of the peanut butter layer sounded like too much of a mess to me, so I went with the spoon method. A lightly sprinkling of sea salt was the finishing touch before the Peanutty Buckeye Brownies went into the oven.
In a preheated 350 degree (F) oven, the brownies bake for 25-30 minutes.
Allow the brownies to cool completely before cutting them. Hint: They will cut even easier if slightly chilled.
If you cut them into 1 1/2"x3" bars, you will get 24 brownies. The more the merrier as they say! But more importantly, you might feel a tad less guilty eating two smaller bars than two big squares. These are a little addictive and it's hard to stop at just one.
These fudgy, chocolatey, peanut buttery Peanutty Buckeye Brownies will make the day of anyone who is a chocolate-peanut butter lover. They definitely make semi-homemade taste like homemade. No one will know a packaged brownie mix was one of the main ingredients. So unless you feel compelled to give your little 'secret' away, I would keep that tidbit of information to yourself. Until, of course, they ask you for the recipe. And they will. If you make and give them away to family or friends, you should probably put a 'these are subject to binge eating' warning label on them.
Peanutty Buckeye Brownies (Several adaptations to the Better Homes & Gardens Peanutty Buckeye Bars recipe)
Makes 24 1 1/2"x3" brownies
Ingredients
1 packages of brownie mix (ranging from 18.75 to 19.5 ounces)
2 large eggs
1/3 cup canola or vegetable oil
1 cup (5 ounces or 140g) lightly salted peanuts, coarsely chopped
1 can (14 ounce) sweetened condensed milk
1/3 to 1/2 cup of creamy peanut butter (I used JIF)
1/3 (57g) cup miniature chocolate chips
Sea salt for finishing
Directions
1. Preheat oven to 350 degrees (F). Line an 8 1/2" x 11 1/2" or 9"x12" metal pan with parchment paper. Set aside.
2. In a large bowl, combine the brownie mix, eggs, and vegetable oil. Beat with an electric mixer on medium speed until all ingredients are combined. Stir in chopped peanuts and chocolate chips.
3. In a medium sized bowl, whisk together the sweetened condensed milk and peanut butter.
4. Spread half of the brownie mixture in the pan. Using an offset spatula, spread the mixture out evenly.
5. Drop dollops of the peanut butter mixture over the brown layer. Using an offset spatula, spread the mixture out evenly.
6. Drop teaspoonfuls of the remaining brownie batter over the peanut butter layer. Using an offset spatula, spread the mixture out evenly. Lightly sprinkle the top of the brownie layer with sea salt.
7. Bake for 25-30 minutes or until the top is set.
8. Cool the brownies on a wire rack. When brownies come to room temperature cut into bars or squares.
9. Serve and enjoy.
10. Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Notes: (1) I used the Ghiradelli Double Supreme Brownie Mix. Use all of the ingredients in the package but do not follow the directions on the box of brownies. (2) I used 1/3 cup of creamy peanut butter but next time will use 1/2 cup to create an even thicker peanut butter layer.
Lily pad patch on Bass Lake, Pentwater, Michigan (July 2018)
