Chocolate Peanut-Butter Layer Brownies Recipe - Cooking Index
2 oz | 56g | Unsweetened chocolate - chopped |
1/2 cup | 99g / 3.5oz | Unsalted butter - (1 stick) - softened |
1 1/4 cups | 247g / 8.7oz | Sugar |
3 cups | 594g / 20oz | Eggs (large) |
1 teaspoon | 5ml | Vanilla |
2/3 cup | 41g / 1.4oz | All-purpose flour |
1/2 teaspoon | 2.5ml | Baking powder |
1/2 teaspoon | 2.5ml | Salt |
1/2 cup | 99g / 3.5oz | Chunky peanut butter |
3 oz | 85g | Fine-quality bittersweet chocolate - chopped fine |
(bittersweet, not unsweetened) | ||
(or 1/2 cup semisweet chocolate chips) |
Preheat oven to 350 degrees and butter and flour a 9-inch square baking pan, knocking out excess flour.
In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, until smooth and remove top of double boiler or bowl from heat. Cool chocolate to room temperature.
In a large bowl with an electric mixer beat butter and sugar until light and fluffy and beat in eggs, 1 at a time, beating well after each addition, add vanilla. Into a small bowl sift together flour, baking powder, and salt and beat into butter mixture just until blended well. Divide batter between 2 bowls. Whisk peanut butter into batter in 1 bowl. Whisk melted chocolate into batter in other bowl and stir in chopped chocolate or chocolate chips.
Spread peanut-butter batter evenly in pan. Drop chocolate batter by large spoonfuls onto peanut-butter batter and spread carefully to form an even layer. Bake brownies in middle of oven 35 to 40 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of waxed paper in an airtight container at cool room temperature, 5 days.
This recipe yields 16 brownies.
Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8802 broadcast 01-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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