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Alabama Man Creates World's Unhealthiest Dessert

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If these brownies were sold in stores they would come with a warning label. That is, if any commercial bakery had the guts to make them. Just take a look at the ingredients, and you'll know that this recipe isn't kidding:

Peanut Butter Brownies

-2 sticks of butter

-2 cups sugar

-6 oz. 100% cacao baking chocolate

-3/4 cup of peanut butter

-1/2 cup powdered sugar

-1 cup of flour

-4 eggs

-1 teaspoon baking powder

-1 teaspoon vanilla

-1/2 salt

Melt your butter and chocolate on very low heat so you don't scorch the chocolate. Take it off the heat and let it cool. I put the mixing bowl directly on the stove, because once you transfer from a saucepan to a bowl, you'll lose chocolate and butter. Ain't nobody got time for that.


While the chocolate is cooling, make the peanut butter filling. Yeah. These brownies have filling. Mix the peanut butter and powdered sugar in a bowl, and knead it together with your hands until you get a smooth, firm ball.


Then, dust a piece of waxed paper or silicone baking sheet with powdered sugar and roll it out!


Match the size of your 9x13 baking pan. Precision is not important.


Preheat the oven to 375, and let an assistant keep any peanut butter from going to waste.


Now that your mix is pretty cool, throw in the sugar and stir it up.


Mix it all up, add in the salt, vanilla and baking powder and stir thoroughly. Then add in your eggs. I recommend adding your other ingredients before the eggs to give the mixture time to cool. If you throw the eggs in when the mix is hot, and you'll have scrambled eggs.


Stir all that until it's smooth, and add in your flour. Once the flour hits, stir as little as possible. If you stir too much, you'll get tougher brownies.


Once the batter is relatively smooth, pour half of it into the pan in an even layer.


Now, carefully transfer the peanut butter layer from the waxed paper or baking sheet onto the brownies. This is not brain surgery, just try to get the bottom layer mostly covered.


Pour the rest of the batter over the peanut butter, sandwiching it between two layers of brownie, and put it in the oven at 375 for about 20-25 minutes.


You know what to do with this.

When the edges of the brownie start to pull away from the pan, you're probably done and you can let the brownies cool. In the highly likely event that you choose to eat a hot brownie, they will fall apart and the peanut butter layer will be gooey.





Richard is an engineer by day, and a political activist by night, fighting would-be totalitarians and government busybodies everywhere.