Brownies ( peanut butter swirl )

24 servings

Ingredients

Quantity Ingredient
2 ounces Unsweetened chocolate
2¼ cup Flour
2 teaspoons Baking powder
½ teaspoon Salt
10 tablespoons Unsalted butter
1½ cup Sugar
1 teaspoon Vanilla
3 Eggs
½ cup Smooth peanut butter
1½ 7 oz milk-choc candy bars

Directions

Heat oven to 325-degrees. Butter a 13"x9" baking pan.

Chop the unsweetened chocolate and melt it. Combine the flour, baking powder and salt. In a large pot, melt the butter. Let cool. Stir in the sugar and vanilla. Beat in eggs one at a time. Gradually stir in the flour mixture. Divide dough in half. Stir the melted chocolate into one half and the peanut butter into the other. Drop the batters by large tablespoonfuls into the pan. With the tip of a knife, swirl the batters to marbleize. Bake until edges start to pull away from the sides of the pan, about 25 minutes. Chop the milk chocolate and sprinkle over the brownies. Return to the oven for 1 minute. Spread the melted chocolate over brownies. Cool completely before cutting.

PER BROWNIE: Ca. 231; Pro. 4g; Fat 12g; Sod. 123mg; Carb. 28g; Chol.

41mg

Work time: 25 min.; Total time: 50 min.

From: Carl Berger Date: 13 May 96

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