Jamie Oliver's Peanut Butter & Jelly Brownies {A Perfect Treat For Back To School}!

I've been bit by the baking bug pretty hard lately. I wanna make all the baked goods right now, but I'm especially craving anything with peanut butter. When I saw Jamie's Peanut Butter & Jelly Brownies I fell in love at first sight. Not only does it look like the dessert of my dreams, but I also love the peanut butter and jelly theme because....IT'S BACK TO SCHOOL TIME!

We are going back to school the middle of next week and I can hardly believe it. The summer has  flown by. Seeing as how this is the tail end of summer, I thought a decadent treat like this was perfect!

Can I just tell you right now...these fudgy ooey-gooey brownies have a decadent peanut butter custard swirled into them? Yes, you heard me right. A creamy, dreamy, obsession-worthy peanut butter custard. Then you tuck pockets of raspberry jam into the peanut butter custard before garnishing with some beautiful fresh raspberries. It is a thing of beauty. It is dessert perfection. 

And it is a sad, sad story when you can only have one, because you're gonna want another, and another. In fact, I ate one. My husband ate two. We each saved one. Then I packed the rest up and delivered them to a friend to get them out of my sight because I knew I'd be tempted! 

YOU NEED THESE IN YOUR LIFE!!

Peanut Butter & Jelly Brownies

Adapted from Comfort Food

by Jamie Oliver

Serves 15

Custard

1 cup milk

1 vanilla bean OR 2 teaspoons vanilla extract

2 large egg yolks

1/4 cup sugar

1 heaping tablespoon cornstarch

1-1/2 tablespoons butter (at room temperature)

2 heaping tablespoons smooth peanut butter

Brownies

1 cup butter, plus extra for greasing

8 ounces quality dark chocolate (I used semisweet)*

1 cup, plus 2 tablespoons sugar

4 large eggs

1 cup all-purpose flour

2 tablespoons raspberry jam

2-1/2 ounces fresh raspberries

Notes: I used semisweet chocolate because we like it better than dark chocolate, but the recipe calls for 70% dark chocolate. I also used two kinds of jam, strawberry and grape because we wanted to try some of each and because it's what I had on hand. My brownies had to bake for about 30 minutes, 5 minutes over the suggested time.

 To make the custard, put the milk into a saucepan, halve the vanilla bean lengthwise, and scrape out the seeds, then add both bean and seeds to the pan and lightly simmer on the stove (or use vanilla extract), stirring occasionally. Meanwhile, in a bowl, use a balloon whisk to combine the egg yolks, sugar, cornstarch, and soft butter. Whisking constantly, gradually pour the hot milk into the bowl, until combined. Return the custard mixture to the pan, place over a low heat, and stir gently for 2 to 3 minutes, or until thickened. Stir in the peanut butter, then leave the custard to cool completely.

Preheat the oven to 350F. For the brownies, grease and line (use parchment) a deep baking pan (8x12 inches). Melt the butter in a non-stick saucepan on a very low heat, the snap up and add the chocolate. Stir regularly with a spatula until melted and combined, then remove from the heat and stir in the sugar. Leave to cool slightly, then whisk in the eggs, one at a time, until silky. Sift in the flour and mix well.

Pour the brownie mix into the prepared baking pan, then swirl through the chilled nutty custard (discarding the vanilla bean, if using). Erratically distribute little spoonfuls of jam over the surface, then poke in the fresh raspberries (or any other fresh seasonal berries that correspond with the jam you're using). Bake for around 25 minutes, or until cooked on the outside but still a bit gooey in the middle. Leave to cool for 1 hour if you can bear it, then cut into portions and serve.

Peanut Butter & Jelly Week @ IHCC

My Top Five Recipes of 2021!

 

It may have been the year of slimming things down in the Stirring The Pot kitchen, but the #1 FAVORITE RECIPE OF 2021 does anything but slim things down.

To be fair, 2021 was full of tough times and comfort food was necessary. Ruth Reichl's Fettuccine Alfredo did a perfect job of comforting my family. This is THE BEST recipe for Fettuccine Alfredo I've ever tried and since I stumbled across this recipe, at the end of September, I have made this no less than 25 times.

There is a reason I've made it so many times. First, it requires a simple handful of ingredients that are always on hand: pasta, cream, Parmigiano-Reggiano, butter, and salt and pepper. I have made this for myself using traditional pasta and I have made this mostly for my 15 year-old son who is gluten free  and it works like magic every single time. If you're ever in doubt how to fill up a 15 year-old boy who works out for hours upon hours and has the hunger of 10 men, try making him some of this fettuccine alfredo. It works like a charm, every. single.time.

I realize this is not healthy in the least, but it is fast and delicious and you can have it ready in the time it takes to boil a pot of pasta. Plus, this is foolproof, every single time!

As always, click on the recipe titles above the picture to be directed to the original post and recipe

Ruth Reichl's Fettuccine Alfredo

Ok, so Ruth's Fettuccine Alfredo was the #1 recipe of 2021 by default, simply because it was THE RECIPE that I cooked on repeat in 2021, but if I had to pick my favorite recipe that I made, and the one that I would make if time wasn't a factor, it would hands down be Ina Garten's Rigatoni with Sausage and Fennel. I could tell you a million things about how it is probably THE BEST PASTA DISH I'VE EVER COOKED, and it is, but I will sum it up by saying that I text everyone I know who loves to cook, and some who don't, and told them IF THEY EVER MADE ONE RECIPE I SUGGESTED, IT SHOULD BE THIS ONE! Don't even worry if you don't like fennel! You will in this recipe. Don't skimp on any ingredients. Make it exactly as it is written! You will thank me. It is incredible! Definitely entertaining-worth. Definitely THE DISH to pull out if you want to impress someone.

Ina Garten's Rigatoni with Sausage and Fennel

For years and years I wanted to make Pork Chops with Sauteed Apples and Cider Cream Sauce and I finally got around to it. Guess what? It was love at first bite and now I can see myself making this every fall season. A real favorite, especially that cider cream sauce.

Ruth Reichl's Pork Chops with Sauteed Apples and Cider Cream Sauce

It's no secret that I love eggs! They are a star ingredient in the Stirring The Pot kitchen. I also love a recipe inspired by the farmer's market and on a trip to the Lexington Farmer's Market I got all kinds of glorious fresh herbs. I always turn to Mark Bittman when I have an ingredient I want to cook with and he came through with his recipe for a Bread Frittata. Now, you know we love potatoes here at Stirring The Pot, but bread is the way to go in a frittata and I learned that lesson when I made this dish! The bread retains its shape so well and really holds up well in the eggs, adding much more texture than potato and also really allowing the herbs to shine. The bread frittata is my new go-to for a quick breakfast. This has become another staple recipe, something akin to a Kitchen Sink Frittata, allowing me to use up all kinds of bits n' bobs of leftover bread, cheese, herbs, meat, and veggies.

Mark Bittman's Herby Bread Frittata

You simply CANNOT have a favorites roundup without a dessert, and Jamie Oliver's Peanut Butter & Jelly Brownies are the stuff of dreams!  I mean how can you go wrong with a dense chocolatey brownie with swirls of peanut butter cream and jelly, dotted with raspberries? Heaven. Just total heaven. 

Jamie Oliver's Peanut Butter & Jelly Brownies

And that's a wrap, folks. I wish you all a healthy, safe, happy, and DELICIOUS New Year!