Chocolate peanut butter chewies
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Squares (1-oz) semisweet chocolate | |
| ½ | Stick unsalted butter | |
| ½ | cup | Peanut butter |
| 1 | cup | Granulated sugar |
| 2 | larges | Eggs; lightly beaten |
| 1 | teaspoon | Pure vanilla extract |
| ¼ | cup | All-purpose flour |
| 1 | pinch | Salt |
| 1 | tablespoon | Unsweetened cocoa powder |
| 1 | tablespoon | Confectioners' sugar |
Directions
From: japlady@... (Rebecca Radnor) Date: 6 Dec 1994 12:19:23 -0500 1 tablespoon each: unsweetened cocoa powder, confectioners' sugar 1. Heat oven to 325 degrees. Line an 8-inch baking pan with aluminum foil.
2. Combine chocolate, butter and peanut butter in a medium saucepan. Cook over low heat, stirring often, until smooth. Remove from heat and stir in granulated sugar. Cool 1 to 2 minutes; add eggs and vanilla. Mix thoroughly. Stir in flour and salt.
3. Transfer batter to prepared pan. Bake until set, 35 to 40 minutes. A toothpick will test with some moist crumbs. Brownies will firm a bit as they cool.
4. Cool in pan 20 minutes. Carefully lift foil from pan and cool brownies completely. Freeze until firm or as long as 2 weeks.
5. To serve, cut brownies into squares or triangles. Combine cocoa and confectioners' sugar; sift over brownies.
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