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    Peanut Butter & Chocolate Chunk Brownies


    Source of Recipe


    unknown

    List of Ingredients




    6 Tb unsalted butter -- room temperature
    1/2 Cup nutty old-fashioned-style
    or freshly ground peanut butter
    1 1/4 Cups golden brown sugar -- packed
    2 Large eggs
    2 Tsp vanilla extract
    3/4 Cup all purpose flour
    1 Tsp baking powder
    1/4 Tsp salt
    4 Ozs bittersweet chocolate
    or semisweet chocolate
    -- coarsely chopped
    -- ot unsweetened

    Recipe



    Preheat oven to 350ºF. Generously butter and flour 8-inch square baking pan. Using electric mixer, beat butter in large bowl until smooth. If oil has separated from peanut butter, stir to blend. Add peanut butter to butter; beat until well blended, scraping down sides of bowl occasionally. Beat in brown sugar. Add eggs 1 at a time, beating well after each addition. Beat in vanilla.

    Sift flour, baking powder and salt into medium bowl. Add to peanut butter mixture; beat until blended. Stir in chocolate. Transfer batter to pan. Using spatula, smooth top. Bake until toothpick inserted 2 inches from edge of pan comes out with moist crumbs attached, about 33 minutes. Transfer pan to rack and cool completely. (Can be made 3 days ahead. Cover; store at room temperature.) Cut brownies into squares.

 

 

 

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