Peanut Butter Brownies

There are unfortunately no pictures, for a few reasons. First, this is the kind of thing that you begin shoving in your mouth with reckless abandon the second they come out of the oven, and don't stop until the pan is empty (or your heart stops beating, whichever comes first). Second, they weren't that photogenic because they had to travel from a hot apartment to movie night in the air conditioned library, and Giovanni wasn't around anyway. Finally, part of the point of pictures is education and motivation, and these brownies frankly are too good to be made. If you do make them, however, be sure to give them to me before you taste them, otherwise you could end up in the hospital. Good thing the library we ate them in was right next to the ER!

Brownies:

Whitney says to add things in three phases:

1) 1 c butter, melted; add 1 c cocoa
2) 2 c sugar; add 3 eggs (we used a whole egg and 2 egg whites); add 2 tsp vanilla
3) 1 c flour; add 1/2 tsp salt

Bake at 350 F in a 9x13 pan for 25-30 minutes (I think ours took longer?). The middle will be gooey and chocolately and soooo good...*faints*.

The original recipe is half this and makes an 8x8 pan with 2 eggs. For a jelly roll pan, use 1.5x the recipe.

Frosting:
1 stick butter, slightly soft
1 # powdered sugar
1/2 c peanut butter (could use more)
whole milk to consistency (can use another kind of milk, or probably half & half, etc.)