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Peanut Butter Fudge Brownies by Diana Rattrayon on about.com
Ingredients:
Chocolate Batter:
2 cups sugar
1 cup butter, room temperature
2 teaspoons vanilla
4 eggs
1 1/2 cups all-purpose flour
3/4 cup cocoa, unsweetened
1 teaspoon baking powder
1/2 teaspoon salt
1 cup peanut butter chips
.
Peanut Butter Batter:
3/4 cup peanut butter
1/3 cup butter, room temperature
1/3 cup sugar
2 tablespoons all-purpose flour
2 eggs
1 teaspoon vanilla
.
Frosting:
3 ounces unsweetened chocolate
3 tablespoons butter
2 2/3 cup confectioners' sugar
1/4 teaspoon salt
1 teaspoon vanilla
3 1/2 to 5 tablespoons water
Preparation:
Grease and flour a 13x9-inch baking pan. In mixing bowl, cream 2 cups sugar and 1 cup butter until light and fluffy. Add 2 teaspoons vanilla and 4 eggs, 1 at a time, beating well after each addition.
Gradually add 1 1/2 cups flour, cocoa, baking powder, and 1/2 teaspoon salt. to the creamed mixture. Mix well. Stir in peanut butter chips.
In a small bowl, cream peanut butter and 1/3 cup butter. Add 1/3 cup sugar and 2 tablespoons flour; blend well. Add 2 eggs and 1 teaspoon vanilla; beat until smooth. Spread half of the chocolate mixture in prepared baking pan. Spread the peanut butter batter over chocolate batter. Spread remaining chocolate batter over top. Gently cut through layers with a knife to create a marbled look.
Bake brownies at 350° for 40 to 50 minutes, or until top springs back with lightly touched in center with finger. Brownies should begin to pull away from sides of pan. Cool completely in pan.
In a medium saucepan, melt 3 squares of chocolate with 3 tablespoons of butter, stirring constantly. Remove from heat. Stir in confectioners' sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla, along with enough water to make frosting smooth and spreadable. Spread frosting over the cooled brownies and cut into bars.
Ingredients:
Chocolate Batter:
2 cups sugar
1 cup butter, room temperature
2 teaspoons vanilla
4 eggs
1 1/2 cups all-purpose flour
3/4 cup cocoa, unsweetened
1 teaspoon baking powder
1/2 teaspoon salt
1 cup peanut butter chips
.
Peanut Butter Batter:
3/4 cup peanut butter
1/3 cup butter, room temperature
1/3 cup sugar
2 tablespoons all-purpose flour
2 eggs
1 teaspoon vanilla
.
Frosting:
3 ounces unsweetened chocolate
3 tablespoons butter
2 2/3 cup confectioners' sugar
1/4 teaspoon salt
1 teaspoon vanilla
3 1/2 to 5 tablespoons water
Preparation:
Grease and flour a 13x9-inch baking pan. In mixing bowl, cream 2 cups sugar and 1 cup butter until light and fluffy. Add 2 teaspoons vanilla and 4 eggs, 1 at a time, beating well after each addition.
Gradually add 1 1/2 cups flour, cocoa, baking powder, and 1/2 teaspoon salt. to the creamed mixture. Mix well. Stir in peanut butter chips.
In a small bowl, cream peanut butter and 1/3 cup butter. Add 1/3 cup sugar and 2 tablespoons flour; blend well. Add 2 eggs and 1 teaspoon vanilla; beat until smooth. Spread half of the chocolate mixture in prepared baking pan. Spread the peanut butter batter over chocolate batter. Spread remaining chocolate batter over top. Gently cut through layers with a knife to create a marbled look.
Bake brownies at 350° for 40 to 50 minutes, or until top springs back with lightly touched in center with finger. Brownies should begin to pull away from sides of pan. Cool completely in pan.
In a medium saucepan, melt 3 squares of chocolate with 3 tablespoons of butter, stirring constantly. Remove from heat. Stir in confectioners' sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla, along with enough water to make frosting smooth and spreadable. Spread frosting over the cooled brownies and cut into bars.
Nommie
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