Brownies and...NyQuil

Apparently it's cold season. And I'm not talking temperature.

My discovery of "cold season is upon us" arrived this morning when I woke up and realized I lacked the capacity to breathe through my nose. Awesome.

Given that my head feels like a lead balloon, I had to break my standing date with the kitchen tonight in favor of a much more alluring subject: the couch. The couch and I invited the latest issue of Newsweek and Hulu's re-runs of "Glee" to join us. It's been a double date of sorts.

But enough rambling--you didn't stop by to read my musings on the merits of NyQuil versus Therflu as a remedy for cold. You stopped by for more of what we all love: chocolate + peanut butter.

More specifically, Peanut Butter Fudge Brownies from the vegetarian goddess herself, Mollie Katzen. These rich cocoa brownies boast a full cup of all-natural peanut butter mixed right in. Plus dark chocolate chips for good measure (and yes, it has to be dark). The batter is so thick you'll think you made cookie dough, but it's no mistake! That thick n' doughy batter produces a dense, moist brownie with a subtle hint of peanut butter.

I'm thinking peanut butter frosting might be a necessity. Next time, friends. Definitely next time.

Fortunately, I baked these puppies a couple nights ago, prior to my "cold-season-is-upon-me" realization.

Forget chicken noodle soup. Vegetarians just need chocolate PB brownies to solve head congestion. And maybe a good dose of Nyquil.

Peanut Butter Fudge Brownies

(From Molly Katzen's Vegetable Heaven)

A full cup of natural peanut butter gives these guys a flavor burst unlike any chocolate + PB brownie you've tasted. The recipe calls for chocolate chips, but if you've got Reese's Cups sitting around (it is Halloween season...) I strongly urge you to chop them up and throw them into the batter.

Ingredients:

• 1/2 cup butter, softened
• 1 cup natural peanut butter
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 4 eggs
• 1 tsp. vanilla
• 1 cup unsweetened cocoa powder
• 1 cup unbleached all-purpose flour
• 1 1/4 cups dark chocolate chips (or chopped Reese cups)
• Optional: peanut butter frosting (try Monet's recipe; I haven't yet, but I have no doubt that it rocks)

Directions:

1) Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch pan with cooking spray.

2) With an electric mixer, cream together the butter, peanut butter, and sugars in a large bowl, on high speed. Reduce the speed to medium and add the eggs one at a time, beating well after each addition. Add vanilla. Add the flour and cocoa powder, and mix until just combined. Stir in chocolate chips.

3) Spread batter into prepared pan and bake for 15 - 20 minutes, or until the top feels firm and a toothpick inserted in the center comes out clean.

4) If you've got the time, whip up some peanut butter frosting, and smooth the nut buttery goodness all over the top (after the brownies have cooled, of course).