Conde Nast announced yesterday that they are closing the Gourmet title. This saddens me. My love for cooking was born from the photography that initially drew me in at the newsstand and grew from the best food writing around. Not to forget the best recipes, too. Like this one:
Peanut Brittle Brownies
Makes32 (2-inch) squares
And the question on everyone's mind (at least my circle of friends): What will Ruth Reichl do?
- Active time:20 min
- Start to finish:1 1/2 hr
from June 2008
- 1 1/2 sticks unsalted butter
- 1/2 cup chunky peanut butter
- 4 oz unsweetened chocolate
- 2 cups packed light brown sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups coarsely crushed peanut brittle
Preheat oven to 350°F with rack in middle. Butter and flour a 13- by 9-inch baking pan.
Melt butter, peanut butter, and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time.
Whisk together flour and salt, then whisk into chocolate mixture.
Spread in pan. Bake 25 minutes.Sprinkle with brittle. Bake until a pick inserted in center comes out with crumbs, about 5 minutes. Cool completely.