I’m being cutesy with the title because I plan to try these again with almond butter (or cashew butter, or pecan butter…). The base is what matters, and it’s a solid foundation for swirling in some nut-butter goodness.
I’m actually working backwards in time, since I made these brownies weeks ago – before the ones I just wrote about. It seems appropriate that my posting be asynchronous, given the total disorientation that is moving.
I’ll also keep this brief. As it stands, I (baking snob that I am) found the peanut butter flavor overwhelming – it drowned out the brownies in the background. I think almond butter, or even natural peanut butter might be more subdued/balanced. But, my friends devoured these happily.
When I do adapt these in future, I’ll write a full post, but for the moment, I’m tired. And I didn’t waver from the original recipe on Crazy For Crust. So you can check it out there.
(This is one of those posting-for-my-own-reference sort of posts)