INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees and butter and flour a 9-inch square
baking pan, knocking out excess flour. In a double boiler or metal
bowl set over a saucepan of barely simmering water melt chocolate,
stirring, until smooth and remove top of double boiler or bowl from
heat. Cool chocolate to room temperature. In a large bowl with an
electric mixer beat butter and sugar until light and fluffy and beat
in eggs, 1 at a time, beating well after each addition, add vanilla.
Into a small bowl sift together flour, baking powder, and salt and
beat into butter mixture just until blended well. Divide batter
between 2 bowls. Whisk peanut butter into batter in 1 bowl. Whisk
melted chocolate into batter in other bowl and stir in chopped
chocolate or chocolate chips. Spread peanut-butter batter evenly in
pan. Drop chocolate batter by large spoonfuls onto peanut-butter
batter and spread carefully to form an even layer. Bake brownies in
middle of oven 35 to 40 minutes, or until a tester comes out with
crumbs adhering to it. Cool brownies completely in pan on a rack
before cutting into 16 squares. Brownies keep, layered between sheets
of waxed paper in an airtight container at cool room temperature, 5
days. This recipe yields 16 brownies.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD
NETWORK - (Show # CL-8802 broadcast 01-20-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
08-10-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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