Chocolate Peanut Butter Brownies
10 August 2008

I made something that wasn’t pie! I actually made two types of brownies–white chocolate blondies and these chocolate peanut butter brownies. Both were yummy! I more or less follow this recipe for the white chocolate ones. The following is what I did for the chocolate ones. I didn’t have any cocoa, so I had to sort of make it up as I went.

1 cup flour
1 tsp baking powder
1/2 tsp salt
12 tbsp butter (1.5 sticks)
1 cup semi-sweet chocolate chips
1/2 cup creamy peanut butter
1 cup brown sugar (this a result of having no white sugar, but it worked)
2 eggs
2 tbsp peanut butter
1 tbsp butter

Combine flour, baking powder, and salt in a small bowl and set aside.

Melt butter and chocolate chips together in a small saucepan or the microwave (I used a microwave in 30 second bursts, then stirring thoroughly after each time.) Stir in brown sugar. Add peanut butter and stir until smooth. Mix in eggs. Add flour mixture and stir only until just blended (don’t overmix).

Pour into a 13×9 greased pan OR a 9in pie plate (this is what I did–as you may be able to infer, I wasn’t in my own kitchen and was limited on supplies).

Microwave 2 tbsp peanut butter and 1 tbsp of butter and stir until smooth. Drizzle over top of the batter. There will probably be enough left over to pour over baked brownies as well.

Bake at 350F for 30 minutes, check done-ness of the center, and add more time if needed. (Bake until a knife inserted in the middle comes out clean.)

We underbaked these on accident (took them out before the knife came out clean!) but they were still tasty! They firmed up the next day too.

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