So I tried this Martha Stewart brownie recipe (again) - being careful to pre-beat the eggs before adding to the chocolate mixture (this way, you don't risk over mixing the batter and ending up with a rock) - and it was a success! Feedback has been extremely positive, and I'm encouraged enough to start looking for a very simple cake recipe (please feel free to send me some links).
I also substituted semi-sweet chocolate chunks for semi-sweet chocolate chips and reduced the sugar slightly. Below is the recipe with some of my own adjustments.
-------------------------------------------------------------
Makes 9 large or 16 small squares
FOR THE BATTER
- 8 tablespoons (1 stick) unsalted butter, cut into small pieces, plus more for pan
- 2 ounces good-quality unsweetened chocolate, coarsely chopped
- 4 ounces good-quality semisweet chocolate, coarsely chopped (SUBSTITUTE: SEMI-SWEET CHOCOLATE CHIPS)
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar (2/3 CUP)
- 3 large eggs (ADDITIONAL DIRECTIONS: BEAT THE EGGS BEFORE ADDING TO THE BUTTER)
- 2 teaspoons pure vanilla extract
FOR THE FILLING
- 4 tablespoons unsalted butter, melted
- 1/2 cup confectioners' sugar
- 3/4 cup smooth peanut butter
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
DIRECTIONS
- Preheat oven to 325 degrees. Butter an 8-inch square baking pan and line with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
- Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking powder, and salt in a bowl.
- Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
- Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth.
- Pour one-third of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers (ADDITIONAL DIRECTIONS: MAKE SURE YOUR KNIFE TOUCHES THE BOTTOM OF THE PAN).
- Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45* minutes.
- Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored in an airtight container at room temperature up to 3 days. (TIME: AT 325, I NEEDED TO BAKE THE BROWNIES FOR APPROXIMATELY 50 MINUTES THE CENTRE OF THE BROWNIE SOLIDIFIED)
