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Peanut Butter 'n Fudge Brownies |
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Serves: 36 Print this RecipeServing Size: 1 bar Jeannie Hobel - San Diego, California Bake-Off® Contest 31, 1984 Prize Winner This doubly rich and delicious brownie is made with peanut butter and peanut butter chips--it for chocolate and peanut butter lovers everywhere! CHOCOLATE PORTION 2 cups sugar 1 cup margarine or butter, softened 4 eggs 2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 3/4 cup unsweetened baking cocoa 1 teaspoon baking powder 1/2 teaspoon salt 1 cup peanut butter chips PEANUT BUTTER PORTION 3/4 cup peanut butter 1/3 cup margarine or butter, softened 1/3 cup sugar 2 tablespoons all-purpose flour 3/4 teaspoon vanilla extract 2 eggs FROSTING 3 ounces unsweetened baking chocolate 3 tablespoons margarine or butter 2 2/3 cups powdered sugar 1/4 teaspoon salt 3/4 teaspoon vanilla extract AND 4 to 5 tablespoons water Heat oven to 350°F. Grease 13 x 9-inch pan. In large bowl, beat 2 cups sugar and 1 cup margarine until light and fluffy. Add 4 eggs one at a time, beating well after each addition. Add 2 teaspoons vanilla; blend well. In small bowl, combine 1 1/2 cups flour, cocoa, baking powder and 1/2 teaspoon salt. Gradually add flour mixture to sugar mixture; mix well. Stir in peanut butter chips. In small bowl, beat peanut butter and 1/3 cup margarine until smooth. Add 1/3 cup sugar and 2 tablespoons flour; mix well. Add 3/4 teaspoon vanilla and 2 eggs; blend well. Spread half of chocolate mixture in greased pan. Spread peanut butter mixture evenly over chocolate mixture. Spread remaining chocolate mixture evenly over peanut butter mixture. To marble, pull knife through layers in wide curves. Bake at 350°F. for 40 to 50 minutes or until top springs back when touched lightly in center and brownies begin to pull away from sides of pan. Cool completely. In medium saucepan over low heat, melt chocolate and 3 tablespoons margarine, stirring constantly until smooth. Remove from heat. Stir in powdered sugar, 1/4 teaspoon salt, 3/4 teaspoon vanilla and enough water (4 to 5 tablespoons) for desired spreading consistency. Frost cooled brownies; cut into bars. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving (1 bar): Calories 260; Protein 5g; Carbohydrate 30g; Fat 14g; Sodium 200mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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