Even the name sounds decadent, huh? I got the idea from Cynthia's post about her childhood cafeteria's peanut butter brownies.
I haven't ever had peanut butter brownies before, and my elementary school cafeteria most certainly served nothing remotely similar.
I followed her recipe with only a few adjustments to suit our dietary whims and needs and baked them in the crockpot instead of an oven.
These were moist and delicious and lasted only a few hours in our house.
--5 T butter
--1/2 cup granulated sugar
--1 t vanilla
--1/2 cup flour (I used Pamela's)
--1 cup natural peanut butter
--1/4 t baking powder (omit if using Pamela's)
--1/2 cup milk chocolate chips
--1/2 cup white chocolate chips
--spray the inside of your crock stoneware with cooking spray.
--mix all ingredients in a bowl, dump into stoneware
--prop open the lid of the crockpot with something to let out the steam. I used a chopstick.
--cook on high for 90 minutes to 3 hours.
the brownies are done when the edges start to turn darker, but the center is still light in color. Test with a knife in the center.
I overcooked this batch. I cooked it for 2.75 hours, and although I checked at 2 hours and saw that the edges were turning color, I decided to let it go for a bit longer. That was a mistake.
The edges were too hard and a bit burnt on the bottom. The middle was absolutely perfect and so incredibly tasty that it made up for my blunder.
Thank you, Cynthia, for such a delicious treat!
Edited 2-21-08 to add:
I just discovered a gluten-free tea time snack roundup! Yay!