Chocolate Peanut Butter Layer Brownies
Source of Recipe
Sara Moulton
List of Ingredients
2 ounces Unsweetened chocolate
1/2 cup Unsalted butter - (1 stick)
1 1/4 cups Sugar
3 large Eggs
1 teaspoon Vanilla
2/3 cup All-purpose flour
1/2 teaspoon Baking powder
1/2 teaspoon Salt
1/2 cup Chunky peanut butter
3 ounces Fine-quality bittersweet (bittersweet not unsweetened)
(or ; 1/2 cup semisweet chocolate chips)Recipe
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.
|
|
member logon
