Yield: 1 servings
|1 cup||Sifted All-Purpose Flour|
|1 \N||Stick Butter Or Margarine; Softened|
|16 ounces||Chocolate Syrup|
|1¼ cup||Smooth Peanut Butter|
|1 tablespoon||Butter Or Margarine; melted|
|2 ounces||Semisweet Chocolate Squares|
|1½ tablespoon||Butter Or Margarine|
Preheat oven to 350 degrees. Grease a 13x9x2 inch baking pan. Sift flour and salt onto wax paper. Beat butter, sugar and eggs in a large bowl until light and fluffy; stir in vanilla. Stir in flour and salt just until well blended. Stir in chocolate syrup until no streaks of white remain. Pour mixture into prepared pan. Bake in preheated 350 degree oven for 25 minutes or until center springs back when lightly touched with a fingertip. Cool completely in pan on wire rack. Mix peanut butter with the 1 tablespoon melted butter; spread mixture evenly over top of brownies. Melt chocolate with remaining butter in a small bowl over hot, not boiling, water. Drizzle chocolate across peanut butter in lines, 1 inch apart. Draw wooden pick or thin spatula across lines. Let chocolate set before cutting into 24 bars.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.