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2 (1-ounce) squares unsweetened baking chocolate
1/2 cup butter or margarine
2 eggs
1 cup sugar
1/2 cup all-purpose flour
FILLING:
1-1/2 cups confectioners' sugar
1/2 cup creamy peanut butter
1/4 cup butter or margarine, softened
2 to 3 tablespoons light cream or milk
GLAZE:
1 (1-ounce) square semisweet baking chocolate
1 tablespoon butter or margarine
In a small saucepan, melt chocolate and butter over low heat; set aside. In a mixing bowl, beat eggs and sugar until light and pale colored. Add flour and melted chocolate; stir well. Pour into a greased 9-in. square baking pan. Bake at 350° for 25 minutes or until the brownies test done. Cool. For filling, beat confectioners' sugar, peanut butter and butter in a mixing bowl. Stir in cream or milk until mixture reaches desired spreading consistency. Spread over cooled brownies; cover and chill until firm. For glaze, melt chocolate and butter in a saucepan, stirring until smooth. Drizzle over the filling. Chill before cutting. Store in the refrigerator.
Patsy Burgin, Lebanon, Indiana
© Copyright Reiman Publications, 1993-1997
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