This snack packs a lot of energy which makes it perfect to bring along for an afternoon of ice skating, snowshoeing, a winter hike or any outdoor activity.
Check out the slideshow for the easy assembly of the familiar chocolate and peanut butter treat.
Start with the best brownies, inspired by Food & Wine 2006 cookbook featuring a recipe by San Francisco chocolatier Michael Recchiuti.
Quadruple Brownie:
Ingredients:
1 stick & 1 tablespoon Cabot butter
1/4 lb. or 4 ounces unsweetened Ghirardelli chocolate
1 3/8 cup sugar
4 Shadow Cross Farm eggs
1/2 tablespoon vanilla
1 capful Kahlua
3/8 teaspoon salt
3/4 cup & 3 tablespoons King Arthur Flour
1 ounce bittersweet chocolate, divided
1 ounce white chocolate, divided
1 ounce semi-sweet chocolate, divided
Method:
Preheat oven to 300'F. Line the bottom of a 15 x 11 inch sheet pan with parchment paper.
Chop unsweetened chocolate into smaller pieces and put in medium bowl with butter.
Microwave at 60 second intervals. Stirring after each till chocolate and butter have melted together.
In a large bowl, whisk together sugar, eggs, vanilla, Kahlua and salt.
Add a spoonful of the egg mixture into the chocolate mixture. Stir to blend then, pour all of the chocolate concoction into the large bowl of batter.
Whisk until well combined. Then add the flour and beat in to batter.
Add half of each type of chocolate, bittersweet, white and semi-sweet (chop into bite size pieces or chips) and fold into the brownie batter.
Pour onto arranged pan. Spread evenly.
Take the remaining chocolate pieces and microwave (in three separate bowls by type, if desired.)
Microwave at 15 - 20 second intervals. Then, stir till melted.
Using a spoon drizzle the melted chocolates over the batter.
With a knife, make an "S" pattern through both to create a burst of intense chocolate flavor and a classic design.
Bake for 15 -20 minutes, till a toothpick comes out clean at the center of the pan.
Cool completely before slicing.
Makes 15 large brownies or 7 sandwiches and 1 for the cook.
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