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Name: Chocolate Peanut Butter Layer Brownies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 1/2 ts Salt; 2 oz Unsweetened chocolate;; 1/2 c Unsalted butter; softened; 1/2 ts Baking Powder; (or 1/2 cup semisweet; 1 1/4 c Sugar; 2/3 c Flour; 1/2 c Chunky peanut butter; 3 lg Eggs; 1 ts Vanilla; 3 oz Bittersweet chocolate;

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INGREDIENTS

1/2 ts Salt
2 oz Unsweetened chocolate;
1/2 c Unsalted butter; softened
1/2 ts Baking Powder
(or 1/2 cup semisweet
1 1/4 c Sugar
2/3 c Flour
1/2 c Chunky peanut butter
3 lg Eggs
1 ts Vanilla
3 oz Bittersweet chocolate;

Servings

INSTRUCTIONS

Preheat oven to 350. Butter and flour a 9" square baking pan, knocking out excess flour. In a double boiler, melt unsweetened chocolate, stirring until smooth. Remove from heat and let cool to room temperature. In a large bowl with an electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Add vanilla. In a small bowl, sift together flour, baking powder and salt; beat into butter mixture just until blended. Divide batter between 2 bowls. Whisk peanut butter into batter in 1 bowl. Whisk melted chocolate into batter in another bowl; add chopped bittersweet or chips. Spread peanut butter batter evenly in the pan. Drop chocolate batter by large spoonsfuls onto peanut butter batter and spread carefully to form an even layer. Bake brownies in middle of oven for 35 to 40 minutes or until a tester comes out with crumbs attached. Cool brownies completely in pan on a wire rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature for 5 days. Recipe by: Laura Hunter Posted to CHILE-HEADS DIGEST V3 #,

NOTES

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Chocolate Peanut Butter Layer Brownies

1/2 ts Salt
2 oz Unsweetened chocolate;
1/2 c Unsalted butter; softened
1/2 ts Baking Powder
 (or 1/2 cup semisweet
1 1/4 c Sugar
2/3 c Flour
1/2 c Chunky peanut butter
3 lg Eggs
1 ts Vanilla
3 oz Bittersweet chocolate;

Preheat oven to 350. Butter and flour a 9" square baking pan,  knocking out excess flour.    In a double boiler, melt unsweetened chocolate, stirring until smooth.  Remove from heat and let cool to room temperature.    In a large bowl with an electric mixer, beat butter and sugar until  light and fluffy. Beat in eggs, 1 at a time, beating well after each  addition. Add vanilla. In a small bowl, sift together flour, baking  powder and salt; beat into butter mixture just until blended.    Divide batter between 2 bowls. Whisk peanut butter into batter in 1  bowl. Whisk melted chocolate into batter in another bowl; add chopped  bittersweet or chips.    Spread peanut butter batter evenly in the pan. Drop chocolate batter  by large spoonsfuls onto peanut butter batter and spread carefully to  form an even layer. Bake brownies in middle of oven for 35 to 40  minutes or until a tester comes out with crumbs attached. Cool  brownies completely in pan on a wire rack before cutting into 16  squares.    Brownies keep, layered between sheets of wax paper in an airtight  container at cool room temperature for 5 days.    Recipe by: Laura Hunter    Posted to CHILE-HEADS DIGEST V3 #,

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Nutrition

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Serving Size: 1 Serving (116g)
Recipe Makes: 16 servings

Calories: 357
Calories from Fat: 105 (29%)

Amt Per Serving		% DV

	Total Fat 11.6g	16 %
	Saturated Fat 4.1g	21 %
	Monounsaturated Fat 4.6g
	Polyunsanturated Fat 1.8g
Cholesterol 198.3mg		61 %
Sodium 79.8mg		3 %
Potassium 173.8mg		5 %
Total Carbohydrate 58.1g		17 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 56.4g
Protein 8.9g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 357

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