| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Vegetables | Canadian | Bars and sq, Made | 16 | Servings |
INGREDIENTS
| 1 | c | Chocolate chips |
| 1/2 | c | Butter |
| 2/3 | c | Granulated sugar |
| 2 | Eggs | |
| 1 | ts | Vanilla |
| 3/4 | c | All-purpose flour |
| 1/2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/2 | c | Peanut butter chips |
| 1 | c | Chocolate chips |
| 4 | ts | Vegetable oil |
| 1/4 | c | Peanut butter chips |
INSTRUCTIONS
TOPPING In 2-cup measure, microwave chocolate with butter at Medium for 3 to 4 minutes or until melted, stirring once. Let cool slightly. In bowl, beat sugar with eggs; blend in chocolate mixture and vanilla. Combine flour, baking powder and salt; blend into chocolate mixture. Stir in peanut butter chips. spread in ungreased 8-inch square baking dish. Microwave at High for 4 1/2 to 5 minutes or until top is no longer sticky, rotating dish once. Let stand on countertop for 10 minutes. Set on rack and let cool completely. Topping: Meanwhile, in small bowl, combine chocolate and 1 tablespoon of the oil; microwave at Medium for 2 to 2 1/2 minutes or until melted, stirring twice. in separate bowl, mix peanut butter chips with remaining oil; microwave at Medium for 1 to 2 minutes or until melted, stirring once. Spread chocolate mixture over brownies. At 1-inch intervals, drizzle with bands of peanut butter mixture. Pull tip of knife at right angles through bands. Pull knife through bands in opposite direction. Refrigerate for 1 hour or until topping is set. Cut into squares. Per serving: 298 Calories; 18g Fat (51% calories from fat); 4g Protein; 34g Carbohydrate; 39mg Cholesterol; 132mg Sodium NOTES : You can substitute white chocolate chips for the peanut butter chips in both the base and topping. Recipe by: Canadian Living, April 1990 Posted to Bakery-Shoppe Digest V1 #192 by Kim <krobb@summer.com> on Aug 16, 1997
A Message from our Provider:
“The real God: don’t settle for substitutes”