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peanut butter swirled brownies

I realize that you might have been expecting something green, rainbow-ed or four-leaf clover-ed or filled with beer, cabbage and potatoes today. But sometimes life presents bigger exigencies, needs that must be addressed tout de suite, wrongs that cannot wait for the ideal slot on the calendar to be righted. What I mean is: I really wanted a chocolate and peanut butter brownie the other day and realized I’ve never, in 10-plus years of showing up here a couple times a week, made time for these. This is reprehensible.

brownie batter
peanut butter batter

I found a version I’d worked on a few years ago in the mines of my disorganized laptop. I’ve always thought that peanut butter is perfect complement for cream cheese; the sharp creamy flavor brings out everything that often puts peanut butter to sleep in other recipes. But I hadn’t noted why the recipe had underwhelmed me, only remembered that it had so I had to — woe is me — make them again. They weren’t right; the peanut butter was too muted. So, I made them again sans cream cheese and they were better, but there were marbling issues. And then, fully drowning in chocolate peanut butter brownies but unable to quit now, I made them one last time and now I need you to come over and take these away. No human being should have to face down dozens of sea salt-flecked crisp-edged, fudgy-centered peanut butter swirled brownies every time they open the refrigerator — these are amazing cold, by the way, just do it — to get a grapefruit or avocado or apple, any of the other foods I used to sustain myself with before this week began.

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About Bob Lucas-Clark

Bob Lucas-Clark
I have transitioned from a successful corporate marketing career to starting a successful online business. My focus is helping people start their own online businesses. At the same time I am thrilled to have my own blog about one of my true passions: Cooking, Food & Wine. Enjoy my blog and thank you for stopping by.

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