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Peanut Butter and Fudge Brownies




Source of Recipe


Internet


List of Ingredients




2 cups of sugar
1 cup of margarine or butter, softened
4 eggs
2 teaspoons of vanilla
1 1/2 cup of Pillsbury's Best All-Purpose or Unbleached Flour
3/4 cup of cocoa
1 teaspoon of baking powder
1 teaspoon of salt
1 cup of peanut butter chips
3/4 cup of peanut butter
1/3 cup of margarine or butter, softened
1/3 cup of sugar
2 tablespoons of flour
3/4 teaspoons of vanilla
2 eggs

FROSTING:
Three 3 ounce squares of unsweetened chocolate
3 tablespoons of margarine or butter
2 2/3 cups of powdered sugar
1/4 teaspoon of salt
3/4 teaspoon of vanilla
4 to 5 tablespoons of water

Heat oven to 350ºF. Grease 13x9 inch pan. In large bowl, beat 2 cups sugar and 1 cup margarine until light and fluffy. Add 4 eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla. Lightly spoon flour into measuring cup; level off. In small bowl, combine 1 1/2 cups flour, cocoa, baking powder and 1/2 teaspoon salt. Gradually add flour mixture to sugar mixture; mix well. By hand, stir in peanut butter chips. In small bowl, beat peanut butter and 1/3 cup margarine until smooth. Add 1/3 cup sugar and 2 tablespoons flour; blend well. Add 3/4 teaspoon vanilla and 2 eggs; beat until smooth. Spread half of chocolate mixture in prepared pan. Spread peanut butter mixture over chocolate mixture. Spread remaining chocolate mixture over peanut butter mixture. Gently cut through layers with knife to marble. Bake at 350ºF. for 40 to 50 minutes or until top springs back when touched lightly in center and brownies begin to pull away from sides of pan. Cool completely. In medium saucepan, melt chocolate and 3 tablespoons margarine over low heat, stirring constantly, until well blended. Remove from heat. Stir in powdered sugar, 1/4 teaspoon salt, 3/4 teaspoon vanilla and enough water for desired spreading consistency; blend until smooth. Frost cooled brownies. Cut into bars. 36 bars.


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