I followed the basic recipe from Bonnie Stern and made a few changes which I have included in the recipe provided below. I used two cups of sugar but I think the quantity of sugar can be decreased. This recipe makes a large batch of brownies. The brownies turned out very well and were simply delicious.
|I used a whole box of Baker's unsweetened chocolate.|
|The butter, peanut butter and chocolate squares are heated in a sauce pan on low heat.|
|The four eggs are beaten before the sugar is added.|
|I used whole wheat flour instead of white.|
|The melted chocolate mixture is added to the egg mixture followed by the mixed dry ingredients.|
|Batter is poured in the pan. I lined the pan with oiled parchment paper.|
|Chopped walnuts sprinkled on top of the batter.|
|Just out of the oven. No sampling until the brownies cool off.|
|The brownies do taste as wonderful as they look.|
CHOCOLATE PEANUT BUTTER BROWNIES
10 ounce or one box of bittersweet or semi sweet chocolate baking squares
½ cup butter or margarine
½ cup peanut butter
2 cups sugar
1 tsp vanilla extract
1 cup flour
1 tsp baking powder
1/3 cup chopped walnuts
Heat chocolate, butter and peanut butter in a saucepan on low heat, stir and allow chocolate to melt. Cool. In a separate large bowl beat the eggs and then add the sugar. Mix well. Add the vanilla and mix well. Add the chocolate mixture to the egg and combine. In a separate bowl, combine the flour and baking powder. Add the flour mixture to the egg mixture and combine. Don’t overmix. Sprinkle the chopped walnuts over the top of the brownie mixture.
Line a 9 inch by 13 inch pan with oiled parchment paper. Allow the parchment paper to go up the sides of the pan. Bake in a preheated oven at 350 degrees F for 25 to 30 minutes. Do not overbake otherwise the brownies won’t be as chewy. Let cool. Makes a large batch of brownies. Serve with ice cream, chocolate, caramel or peanut butter sauce.