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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
1/2 cup butter
2 (1 oz) squares unsweetened chocolate
2eggs
1 cup sugar
1/2 cup flour
Filling
1/2 cup creamy peanut butter
1/4 cup butter, softened
1 1/2 cups confectioners sugar
2 tbsp half-and-half cream or milk (up to 3 tbsp)
Glaze
1 square semisweet baking chocolate (1 oz)
1 tbsp butter
In a small saucepan, melt butter and chocolate over low heat; set aside. In a mixing bowl, beat eggs and sugar until light and lemon-colored. Add flour and melted chocolate; stir well. Pour into a greased 9-inch square baking pan. Bake at 350 for 25 minutes or until the brownies test done. Cool.
For Filling: Beat peanut butter, butter and confectioners sugar in a mixing bowl. Stir in cream or milk until mixture reaches desired spreading consistency. Spread over cooled brownies; cover and refrigerate until firm.
For Glaze: Melt chocolate and butter in a saucepan, stirring until smooth. Drizzle over the filling. Refrigerate before cutting. Store in the refrigerator. Yield: about 5 dozen
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CHOCOLATE PEANUT BUTTER BROWNIES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
1/2 cup butter
2 (1 oz) squares unsweetened chocolate
2eggs
1 cup sugar
1/2 cup flour
Filling
1/2 cup creamy peanut butter
1/4 cup butter, softened
1 1/2 cups confectioners sugar
2 tbsp half-and-half cream or milk (up to 3 tbsp)
Glaze
1 square semisweet baking chocolate (1 oz)
1 tbsp butter
In a small saucepan, melt butter and chocolate over low heat; set aside. In a mixing bowl, beat eggs and sugar until light and lemon-colored. Add flour and melted chocolate; stir well. Pour into a greased 9-inch square baking pan. Bake at 350 for 25 minutes or until the brownies test done. Cool.
For Filling: Beat peanut butter, butter and confectioners sugar in a mixing bowl. Stir in cream or milk until mixture reaches desired spreading consistency. Spread over cooled brownies; cover and refrigerate until firm.
For Glaze: Melt chocolate and butter in a saucepan, stirring until smooth. Drizzle over the filling. Refrigerate before cutting. Store in the refrigerator. Yield: about 5 dozen
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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