| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Tamara3 |
1 |
servings |
INGREDIENTS
| 320 |
g |
Unsalted butter; softened |
| 1 |
c |
Chunky peanut butter |
| 1/2 |
c |
Firmly packed light brown sugar |
| 3 |
lg |
Eggs |
| 250 |
g |
Cream cheese; softened |
| 120 |
g |
Unsweetened chocolate; chopped |
| 2 |
c |
White sugar |
| 2 |
ts |
Vanilla |
| 1 |
c |
Self raising flour |
INSTRUCTIONS
In a bowl cream together 80g. of butter, the peanut butter, and the brown
sugar and beat in 1 of the eggs and the cream cheese, a little at a time,
beating until the mixture is smooth.
In a small saucepan melt 125g. of the remaining butter with the chocolate
over low heat, stirring until the mixture is smooth then let the chocolate
mixture cool.
In another bowl cream together remaining 125g. butter and the white sugar,
beating until the mixture is light and fluffy, then beat in the remaining 2
eggs, 1 at a time, beating well after each addition. Stir in the chocolate
mixture, the vanilla, and the flour and pour the batter into a buttered
32cm. x 20cm baking pan.
Drop dollops of the peanut butter mixture into the batter, swirling the
peanut butter mixture to marble the batter.
Bake the brownies in the middle of a preheated 180°c. oven for 45 to 50
minutes, or until they pull away slightly from the sides of the pan and a
tester comes out with crumbs adhering to it.
Let them cool before cutting them into squares then dust with icing sugar
if desired and serve.
Converted by MC_Buster.
Per serving: 5948 Calories (kcal); 555g Total Fat; (79% calories from fat);
112g Protein; 208g Carbohydrate; 1536mg Cholesterol; 2254mg Sodium Food
Exchanges: 6 Grain(Starch); 13 Lean Meat; 0 Vegetable; 0 Fruit; 103
1/2 Fat; 7 Other Carbohydrates
Converted by MM_Buster v2.0n.
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