| 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”