I just can't seem to make it work. Martha and I have a difficult relationship. She (her staff) comes up with wonderful ideas, her photographers make it all look so beautiful, and her writers make it sound delicious. Because I lack the staff, I end up with this:
Not nearly as beautiful as Martha's, but they came out delicious. I used three mini marshmallows on each one (instead of half of a regular marshmallow), and they tasted great. Very cakey and chocolatey. Two of my favorite things.
Before the Surprise Cookies, I tried making the Peanut Butter Brownies. They were not as successful:
First, I misplaced my 9 inch square pan. No idea where it went. But the batter was ready and waiting at that point, so I pulled out the 9 inch cake pan. I didn't think there'd be a difference. But once I poured in the batter, I realized the cake pan is not nearly as deep as my square pan. So...I couldn't use all of the peanut butter swirl. The ratio of peanut butter to chocolate was off.
But both batters tasted great, so I still had faith it would work out. Incidentally, given that the cake pan was not as thick as a square pan, I should have reduced the cooking time and/or the oven temperature. I did neither. So, the brownies turned out dry and crumbly instead of "rich and dense." By the second day, they were practically inedible.
And, though I've yet to find a peanut butter recipe that mentions this, baking with natural peanut butter is NOT THE SAME as baking with regular peanut butter. Comon sense to some, I'm sure, but I keep forgetting. But it does make sense, because the natural stuff doesn't have the hydrogenated oils, corn syrup, etc. that gives other peanut butter that smooth texture and sweet taste. So, these brownies are now the second or third baked good that I've caused to go awry with my Trader Joe's Organic Peanut Butter. (Great for making sandwiches, though!)
Next time, Martha, I promise to do better.