This is a print preview of "Chocolate Peanut Butter Layer Brownies" recipe.

Chocolate Peanut Butter Layer Brownies Recipe
by Global Cookbook

Chocolate Peanut Butter Layer Brownies
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  Servings: 12

Ingredients

  • 2 ounce Unsweetened chocolate minced
  • 1/2 c. Unsalted butter - (1 stick) softened
  • 1 1/4 c. Sugar
  • 3 lrg Large eggs
  • 1 tsp Vanilla
  • 2/3 c. All-purpose flour
  • 1/2 tsp Baking pwdr
  • 1/2 tsp Salt
  • 1/2 c. Chunky peanut butter
  • 3 ounce Fine-quality bittersweet chocolate minced fine (bittersweet, not unsweetened) (or possibly 1/2 c. semisweet chocolate chips)

Directions

  1. Preheat oven to 350 degrees and butter and flour a 9-inch square baking pan, knocking out excess flour.
  2. In a double boiler or possibly metal bowl set over a saucepan of barely simmering water heat chocolate, stirring, till smooth and remove top of double boiler or possibly bowl from heat. Cold chocolate to room temperature.
  3. In a large bowl with an electric mixer beat butter and sugar till light and fluffy and beat in Large eggs, 1 at a time, beating well after each addition, add in vanilla. Into a small bowl sift together flour, baking pwdr, and salt and beat into butter mix just till 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 minced chocolate or possibly chocolate chips.
  4. Spread peanut-butter batter proportionately in pan. Drop chocolate batter by large spoonfuls onto peanut-butter batter and spread carefully to create an even layer. Bake brownies in middle of oven 35 to 40 min, or possibly till a tester comes out with crumbs adhering to it. Cold 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 cold room temperature, 5 days.
  5. This recipe yields 16 brownies.