Peanut swirl brownies
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chocolate chips |
| ½ | cup | Butter |
| ⅔ | cup | Granulated sugar |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla |
| ¾ | cup | All-purpose flour |
| ½ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| ½ | cup | Peanut butter chips |
| 1 | cup | Chocolate chips |
| 4 | teaspoons | Vegetable oil |
| ¼ | cup | Peanut butter chips |
Directions
TOPPING
In 2-cup measure, microwave chocolate with butter at Medium for 3 to 4 minutes or until melted, stirring once. Let cool slightly.
In bowl, beat sugar with eggs; blend in chocolate mixture and vanilla.
Combine flour, baking powder and salt; blend into chocolate mixture. Stir in peanut butter chips. spread in ungreased 8-inch square baking dish.
Microwave at High for 4½ to 5 minutes or until top is no longer sticky, rotating dish once. Let stand on countertop for 10 minutes. Set on rack and let cool completely.
Topping: Meanwhile, in small bowl, combine chocolate and 1 tablespoon of the oil; microwave at Medium for 2 to 2 ½ minutes or until melted, stirring twice. in separate bowl, mix peanut butter chips with remaining oil; microwave at Medium for 1 to 2 minutes or until melted, stirring once.
Spread chocolate mixture over brownies. At 1-inch intervals, drizzle with bands of peanut butter mixture. Pull tip of knife at right angles through bands. Pull knife through bands in opposite direction. Refrigerate for 1 hour or until topping is set. Cut into squares.
Per serving: 298 Calories; 18g Fat (51% calories from fat); 4g Protein; 34g Carbohydrate; 39mg Cholesterol; 132mg Sodium NOTES : You can substitute white chocolate chips for the peanut butter chips in both the base and topping.
Recipe by: Canadian Living, April 1990 Posted to Bakery-Shoppe Digest V1 #192 by Kim <krobb@...> on Aug 16, 1997