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Directions: Heat oven to 325-degrees. Butter a 13"x9" baking pan.
Chop the unsweetened chocolate and melt it. Combine
the flour, baking powder and salt. In a large pot,
melt the butter. Let cool. Stir in the sugar and
vanilla. Beat in eggs one at a time. Gradually stir
in the flour mixture. Divide dough in half. Stir the
melted chocolate into one half and the peanut butter
into the other. Drop the batters by large
tablespoonfuls into the pan. With the tip of a knife,
swirl the batters to marbleize. Bake until edges start
to pull away from the sides of the pan, about 25
minutes. Chop the milk chocolate and sprinkle over the
brownies. Return to the oven for 1 minute. Spread the
melted chocolate over brownies. Cool completely before
cutting.
PER BROWNIE: Ca. 231; Pro. 4g; Fat 12g; Sod. 123mg; Carb. 28g; Chol.
41mg
Work time: 25 min.; Total time: 50 min.
From: Carl Berger Date: 13 May 96
| Ingredients:
2 Ounce(s) Unsweetened chocolate
2 1/4 Cup(s) Flour
2 Teaspoon(s) Baking powder
1/2 Teaspoon(s) Salt
10 Tablespoon(s) Unsalted butter
1 1/2 Cup(s) Sugar
1 Teaspoon(s) Vanilla
3 Eggs
1/2 Cup(s) Smooth peanut butter
1 1/2 7 oz milk-choc candy bars |
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