April had been a beautifully interesting month thus far;– a long-awaited launch of the new venture, a very encouraging giveaway (I’ve already gotten queries on when’s the next giveaway!), fiddling around with a new toy, anticipating big times ahead, and oh, just the fickle weather!
I’ve been spending the days lately watching the mother bring the laundry in and out, in a bid to catch the sun through the grey clouds. Each time I hear the raindrops puttering, I would shout from my room, and run down to the balcony while my mother goes out to the front, each of us taking the laundry from either side. We’d almost always end up laughing when we meet in the middle, as the mother starts her lament about the bright-one-second-gloomy-the-other weather.
And just as I was about to begin on my own personal grudge with nature’s vendetta against my photo expeditions and outings in general, the mother once again proves why she’s the best.
That the world isn’t just you and me. That there’s an elderly woman by the corner praising the tears from heaven, willing her little garden to grow. That the birds are patiently waiting for the rain to stop, before they can head out to waterlogged soils brimming with their lunches. And when the weather gets too hot for comfort, the children race happily to the ice-cream peddler, bearing a scoop of ice-cream sandwiched between a fluffy slice of bread.
Because there is always a little something for everyone.
And these brownies couldn’t epitomise that statement better. Sitting by the table with the mother, I mentioned loving how fudgey and chocolatey the brownie was, all thanks to the Nutella, whereas the mother loved the saltiness coming from the peanut butter. But we both agreed the caramel nut ice-cream topped it off just perfectly.
Nutella & Peanut Butter Brownies
(adapted from here)
1/2 cup butter
1 cup sugar
1 teaspoons vanilla essence
1/2 cup all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon baking powder
4 tbsp peanut butter (I used chunky)
4 tbsp Nutella
- Preheat oven to 180c. Line 8 inch x 8 inch pan with baking parchment.
- Melt butter then stir in sugar.
- Beat in eggs one at a time.
- Stir in all of the remaining dry ingredients.
- Heat Nutella and peanut butter until runny. Stir into brownie mix.
- Pour into tin and bake for about 25 min until top forms a crust.