Written on April 12, 2013 at 2:00 am , by Delish Dish Editor
Hello! Maria Lichty, from Two Peas and Their Pod, here. I am thrilled to be guest posting on BHG today!
Who’s in the mood for dessert? My hand is raised. I am always in the mood for something sweet, especially when chocolate and peanut butter are involved. I love chocolate and I love peanut butter. Put them together and I am in paradise. There really isn’t a better combination. I recently made Peanutty Buckeye Bars and if you are a chocolate peanut butter fan, stop what you are doing right now and get baking! You have to make these bars!
The bars are super simple to make, another bonus! You only need six ingredients: a brownie mix, eggs, oil, peanuts, sweetened condensed milk, and peanut butter. I bet you have everything in your kitchen right now. See, you need to make these bars! They are calling your name.
The bars are layered with all kinds of goodness. The bottom layer is brownie with chopped up peanuts in the mix. The middle layer is a mixture of sweetened condensed milk and creamy peanut butter. Sweet! And to top it all off, you get another layer of peanutty brownie.
The bars are chocolaty, crunchy, with a creamy peanut butter center. I shared them with friends and everyone gave them two thumbs up. If you would like to make Peanutty Buckeye Bars…and I highly suggest you do, click here for the recipe. Enjoy!
Two Peas and Their Pod, is a popular food blog by husband and wife team, Josh and Maria Lichty. The blog is full of simple, fresh, and family friendly recipes. Cookie lovers will also enjoy perusing the site’s cookie collection-with close to 200 cookie recipes, you are sure to find a few favorites. Maria and Josh also have two cookbooks that are all about, you guessed it, cookies. The peas also blog about travel and every day life. Make sure you visit Two Peas and Their Pod for sweet and savory recipes-their kitchen is always open! You can also follow Two Peas and Their Pod on Facebook, Twitter, Pinterest, Instagram, and Google+.
Written on January 22, 2013 at 8:05 am , by Delish Dish Editor
Hi, it’s Beth again, assistant digital editor for bhg.com. Working in the food department of Better Homes and Gardens means that I get to attend taste panels. Taste panels are when our amazing test kitchen chefs prepare the recipes that will be featured in the magazine months in advance. Some of the best bites of food I’ve ever tasted happened at a BHG taste panel. In fact, the best brownie I’ve ever eaten, happened at a taste panel about three months ago. It was the Fudgy Cherry and Port Brownie developed by baking mastermind and James Beard Award-winning cookbook author Dorie Greenspan. It has reached brownie folklore status around the office. Every food editor has been raving about this brownie for months.
So naturally, when this month’s magazine hit the newsstands, I knew I had to share the delicious brownie recipe with our blog readers. The best (and most surprising) part of making the brownie recipe was how easy it was. I had never cooked with port before, but all I had to do was cook dried cherries in port on low heat until they plumped up. Then melt a little chocolate, mix it all together, bake it, and top with raspberries. Easy enough. I even found raspberries on sale at the grocery store which I considered to be a January miracle. Another note about this recipe: don’t skimp on the raspberries, people! The brownie gets its delicious fudgy-ness from loads of chocolate and chewy port-soaked cherries, and fresh raspberries complement the richness of the brownies by adding in a tart, lightness.
The hardest part about making these brownies? Not eating them all immediately. Seriously. They are so rich, but so addictive. I forced my friends (and one next-door neighbor I ran into in the hallway) to try the brownies just so I wouldn’t eat every single one in a day. Consider yourself warned.
Some keys to success for this brownie:
- Definitely follow the suggestion of covering your brownie pan in foil and buttering it. My brownies didn’t get dried out sides like they normally do, and I’m pretty sure it’s because I used a foil-wrapped pan.
- You don’t need fancy port. I bought the cheapest port I could find and it still imparted amazing flavor.
- Fresh raspberries are totally worth the splurge. Plus, they make the brownies look fancy.
- Want even more tips? Watch the recipe in action here!
I’m excited to make these beautiful brownies again for Valentine’s Day in a couple of weeks. What are you making for Valentine’s Day? If you haven’t planned ahead yet, I highly suggest you give our Fudgy Cherry & Port Brownies a try.