| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Choco2 |
16 |
servings |
INGREDIENTS
| 2 |
oz |
Unsweetened chocolate; chopped |
| 1/2 |
c |
Unsalted butter; softened |
| 1 1/4 |
c |
Sugar |
| 3 |
lg |
Eggs |
| 1 |
ts |
Vanilla |
| 2/3 |
c |
Flour |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Chunky peanut butter |
| 3 |
oz |
Bittersweet chocolate; chopped fine |
|
|
(or 1/2 cup semisweet chocolate chips) |
INSTRUCTIONS
Preheat oven to 350. Butter and flour a 9" square baking pan,
knocking out excess flour.
In a double boiler, melt unsweetened chocolate, stirring until smooth.
Remove from heat and let cool to room temperature.
In a large bowl with an electric mixer, beat butter and sugar until
light and fluffy. Beat in eggs, 1 at a time, beating well after each
addition. Add vanilla. In a small bowl, sift together flour, baking
powder and salt; beat into butter mixture just until blended.
Divide batter between 2 bowls. Whisk peanut butter into batter in 1
bowl. Whisk melted chocolate into batter in another bowl; add chopped
bittersweet or chips.
Spread peanut butter batter evenly in the pan. Drop chocolate batter
by large spoonsfuls onto peanut butter batter and spread carefully to
form an even layer. Bake brownies in middle of oven for 35 to 40
minutes or until a tester comes out with crumbs attached. Cool
brownies completely in pan on a wire rack before cutting into 16
squares.
Brownies keep, layered between sheets of wax paper in an airtight
container at cool room temperature for 5 days.
Recipe by: Laura Hunter
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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