| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Dessert |
9 |
Servings |
INGREDIENTS
| 1/4 |
c |
All purpose flour |
| 1/4 |
c |
Packed brown sugar |
| 2 |
tb |
Peanut butter |
| 1 |
tb |
Butter; no substitutes |
| 1/4 |
c |
Miniature semisweet chocolate pieces |
| 1/4 |
c |
Peanut butter |
| 2 |
tb |
Butter or margarine |
| 1 |
c |
All purpose flour |
| 1/2 |
c |
Packed brown sugar |
| 1/2 |
c |
Milk |
| 1 |
|
Egg |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Miniature semisweet chocolate chips |
INSTRUCTIONS
Grease an 8x8x2 inch baking pan; set aside.
For streusel topping, in a small mixing bowl combine the 1/4 cup flour, the
1/4 cup brown sugar, the 2 tablespoons peanut butter and the 1 tablespoon
butter. Stir together until crumbly. Sstir in the 1/4 cup chocolate pieces.
Set topping aside.
In a large mixing bowl beat the 1/4 cup peanut butter and the 2 tablespoons
butter with an electric mixer on medium to high speed for 30 seconds or
until combined.
Add about half of the 1 cup flour, the 1/2 cup brown sugar, half of the
milk, the egg, baking powder, baking soda, and salt. Beat with an electric
mixer on low speed until thoroughly combined, scraping the sides of the
bowl constantly. Add the remaining milk. Beat on low to medium speed just
until combined. Stir in the 1/4 cup chocolate pieces.
Sspread batter evenly in the prepared pan. Sprinkle with the streusel
topping. Bake at 375 oven for 25-30 minutes or until wooden toothpick
inserted near the center comes out clean. Cool on a wire rack for 15
minutes. Cut into squares. Serve warm. Cover any leftovers and store at
room temperature or in the refrigeraator up to 3 days. Makes 1 cake.
Recipe by: Unknown Cookbook
Posted to MC-Recipe Digest V1 #994 by L979 <L979@aol.com> on Jan 8, 1998
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