From: japlady@nwu.edu (Rebecca Radnor)
Date: 6 Dec 1994 12:19:23 -0500
1 tablespoon each: unsweetened cocoa powder, confectioners' sugar
1. Heat oven to 325 degrees. Line an 8-inch baking pan with aluminum foil.
2. Combine chocolate, butter and peanut butter in a medium saucepan. Cook
over low heat, stirring often, until smooth. Remove from heat and stir in
granulated sugar. Cool 1 to 2 minutes; add eggs and vanilla. Mix
thoroughly. Stir in flour and salt.
3. Transfer batter to prepared pan. Bake until set, 35 to 40 minutes. A
toothpick will test with some moist crumbs. Brownies will firm a bit as
they cool.
4. Cool in pan 20 minutes. Carefully lift foil from pan and cool brownies
completely. Freeze until firm or as long as 2 weeks.
5. To serve, cut brownies into squares or triangles. Combine cocoa and
confectioners' sugar; sift over brownies.
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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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