| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Choco4 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Sifted All-Purpose Flour |
| 1/2 |
ts |
Salt |
| 1 |
|
Stick Butter Or Margarine; Softened |
| 1 |
c |
Sugar |
| 4 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 16 |
oz |
Chocolate Syrup |
| 1 1/4 |
c |
Smooth Peanut Butter |
| 1 |
tb |
Butter Or Margarine; melted |
| 2 |
oz |
Semisweet Chocolate Squares |
| 1 1/2 |
tb |
Butter Or Margarine |
INSTRUCTIONS
Preheat oven to 350 degrees. Grease a 13x9x2 inch baking pan. Sift flour
and salt onto wax paper. Beat butter, sugar and eggs in a large bowl until
light and fluffy; stir in vanilla. Stir in flour and salt just until well
blended. Stir in chocolate syrup until no streaks of white remain. Pour
mixture into prepared pan. Bake in preheated 350 degree oven for 25 minutes
or until center springs back when lightly touched with a fingertip. Cool
completely in pan on wire rack. Mix peanut butter with the 1 tablespoon
melted butter; spread mixture evenly over top of brownies. Melt chocolate
with remaining butter in a small bowl over hot, not boiling, water. Drizzle
chocolate across peanut butter in lines, 1 inch apart. Draw wooden pick or
thin spatula across lines. Let chocolate set before cutting into 24 bars.
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