new news – peanut butter crunch brownies

new news – peanut butter crunch brownies

Here’s the big news—the NYC Bake Sale is coming up soon on Saturday, May 3rd at the Brooklyn Flea. So for bloggers and food professionals in the New York area, get your ovens calibrated and bake us the best that you’ve can for a good cause.

NYC Bake Sale is a charity event that benefits No Kid Hungry. Lillian from Sweet by Sillianah and I had hosted this event for the last two years (2012, 2013). Besides raising money, it’s also an annual social event for food bloggers to gather and chat. It always starts off with a touch of chaos during set-up (the tent blew away once by a strong wind). With the help of an enthusiastic team of volunteers, though, the event starts on time with a magnificent display of bake goods.

Veteran bloggers/bakers come every year with their goodies, but there’s always room to welcome new peeps who wants to be part of the community and help the cause.

Follow this link for more specific details.

For my readers who are not in the area but would like to help, you can always donate online to NYC Bake Sale. Don’t forget to check with your employer to see if it will make a corporate matching contribution.

Your online donations can also be use for the raffles. Prizes from King Arthur Flour, Le Creuset cookware , and Houghton Mifflin Hartcourt cookbooks are just a few of the items that will be available.

We are grateful for your help, big or small. Together, let’s make a difference. You just might get some of these Peanut Butter Crunch Brownies at the bake sale.

I hope to see you on May 3rd for a fun day.


Peanut Butter Crunch Brownies


Triple-Chocolate Brownies
  • 5 ounces semisweet chocolate or bittersweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 8 tablespoons (4 ounces/1 stick) unsalted butter , cut into quarters
  • 3 tablespoons Dutch-processed cocoa powder
  • 1 teaspoon instant espresso powder
  • 1/2 teaspoon fine sea salt
  • 3 large eggs, room temperature
  • 1-1/4 cups (8-3/4 ounces) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 cup (5 ounces) unbleached all-purpose flour
Peanut Butter Crunch
  • 1/2 cup creamy peanut butter
  • 1-1/2 ounces bittersweet chocolate, finely chopped
  • 1 tablespoon unsalted butter
  • 1-1/2 cups feuilletine or chopped corn flakes
  • Peanut Butter Crunch
  • Triple-Chocoalte Brownies
  • 5 ounces bittersweet chocolate, chopped
  • 2 tablespoons heavy cream
  • 1 teaspoon light corn syrup
  • 1 cup salted roasted peanuts, chopped


Triple-Chocolate Brownies

1. Adjust oven rack to lower-middle position and heat oven to 350℉.  Line 8 by 8-inch baking pan with aluminum foil, allowing excess to overhang pan edges (overhang will help in removal of baked brownies). Spray foil with nonstick cooking spray. and set aside.

2. In medium heatproof bowl set over a pan of simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa, espresso powder and salt until smooth. Set aside to cool slightly.

3. Whisk together eggs, sugar and vanilla in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with silicon spatula until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 30-35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil overhang. Cut into 2-inch squares. (Brownies can be wrapped in plastic and refrigerated up to 5 days.)

Peanut Butter Crunch

1. Line a half-sheet baking pan with silpat or parchment, set aside

2. In a medium saucepan. stir in peanut butter, chocolate and butter over low heat until melted and smooth, stir constantly. Remove from heat and fold in feuilletine until well combined. Spread mixture over silpat into a 1/8-inch thick layer. Place baking pan in freezer until ready to use.


1. Line a baking pan with parchment, set aside. Remove peanut butter crunch from freezer and cut sixteen 2-inch squares from the layer. Split each brownie horizontally in half and place a peanut butter crunch square in the middle, set aside.

2. In medium heatproof bowl set over a pan of simmering water, melt chocolate, heavy cream and corn syrup stirring occasionally until mixture is smooth. Place chopped peanuts in a medium bowl, dipped half of a brownie sandwich into the melted chocolate. Let extra chocolate drip off for a few seconds then roll it in the bowl of chopped peanuts. Place brownie on parchment-lined pan. Repeat with remaining brownie sandwiches and let stand until chocolate is set, about 30 minutes. (Brownies can be stored in air-tight container and refrigerated up to 5 days.)