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I’m pretty sure Chris would marry a PB & J sandwich if he could (he eats one every day). I won’t let him marry one, but I will save him a brownie.
I really don’t blame him for loving that combo though. Peanut butter and jelly go together like bacon and eggs.
Like Rachel and Finn.
Like fries and ketchup.
Like Lauren (me) and a tropical vacation.
You get the picture…
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I hope you all can forgive me. I put a healthy spin on the brownies by messing with the perfect combination of PB & J. It is bikini season after all.
I used hearty almond butter *gasp* instead of the traditional salty, fatty, yet dangerously satisfying, Skippy.
Ultimately I created the awesomeness that is an AB & J Brownie.
Little Yellow Note: Awesomeness is a real word! This is great news.
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I know you are all wondering how I can eat these with said bikini season having just arrived.
Please humor me. A girl’s gotta get her chocolate fix, aight?
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Back to the brownies. They have a fantastic nuttiness from the almond butter. Then you get a sweet zing from the strawberry jam.
All the while you are enjoying the deep chocolatey flavor and fudgy texture from the brownie.
Little Yellow Note: Chocolately is not a real word but I like to use it, because it should be.
AB & J Brownies
Ingredients
1 box Ghirardelli brownie mix + 1/3 cup oil + 1/3 cup water + 1 egg (or make your own!)
1/2 cup raw almond butter
1/2 cup strawberry jam
Directions
Pour brownie batter into a greased baking dish.
Place dollops of almond butter and strawberry jam on top. Using a knife, stick it into the batter and swirl around until the almond butter and jam are evenly distributed.
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Do yourself a favor and disregard bikini season for just one day and make yourself some of these!
You cannot, should not, and definitely won’t regret it.
From the Little Yellow Kitchen,
Lauren