Brownie Disasters

Hello and Happy New Year!
Tonight, I am sad to say, I had an ultimate brownie disaster.
Usually, brownies are not hard to ruin- simple steps and straightforward guidelines… and honestly they’re usually my specialty!
I have been SERIOUSLY into peanut butter for the past 2 weeks, I don’t know why but after evaluating it for a day I think I just hadn’t had it for a while, and not that I forgot my love but it had just been too long. I had found this amazing recipe online for Peanut Butter brownies, and I had been looking forward to making them all week. They are not my recipe for Peanut Butter Brownies from a Box and you could probably refer to these brownies as “blondies” because they omit cocoa powder altogether.
Anyways, I went to get the mini reeses cups that the recipe called for (a whopping 35!) and in addition I found the newly released baby reeses cups. I added them to the recipe right then and decided that I would substitute the baby cups for the 1/2 cup of milk chocolate chips.
So, I followed the recipe to a T, minus the pb cup substitution, and baked them for the least amount of time recommended (note that I ALWAYS slightly undercook my brownies, no problem). I tested the middle and it seemed to be the texture I prefer; slightly gooey and perfect enough to account for cooking while cooling. After I let them properly cool for like an hour! (also note I can never seem to let them fully cool before digging in..EVER). Karma? I think so! I went to cut them up and OF COURSE they are so ridiculously undercooked. I can’t seem to figure out how this managed to happen, how did I mis-measure the doneness of my pb brownies to this extreme!?
We’ll if you’ve never done this before you may not know that if you undercook brownies and let them cool fully it is almost impossible to recover the batch. This is because if you let it ALMOST cook you have cooked the outter crust properly, and then if you let them fully cool you have let it finish cooking. Now, if you try to recook the middle you have to let the whole batch reheat, which in turn recooks the outside before the heat really reaches the inside. The results? a super-over-done crust and still an underdone middle.
Ugh, epic fail!
So, my question is… What does this mean seeing it is my last baked good of 2010?
Does this mean I am ringing in a new year with failed baking to come? Or does this mean I can only improve in 2011?
Do you have any brownie or baked goods disasters? What did you learn?

Brownie Disasters

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