For a fun gift for families, test kitchen manager Heather Howe wraps this moist brownie cake in cellophane and presents it along with a tub of vanilla ice cream and a jar of chocolate sauce.
- Portion size 12 servings
Grease side of 9-inch (2.5 L) springform pan; line bottom with parchment or waxed paper. Set aside.
In saucepan over medium-high heat, bring sugar, butter and 2 tbsp (25 mL) water to boil, stirring occasionally with wooden spoon. Remove from heat; add 1 cup (250 mL) of the chocolate chips, stirring until melted. Let cool for 5 minutes. Whisk in eggs, 1 at a time, and vanilla.
In separate bowl, whisk together flour, baking soda and salt; stir into chocolate mixture in 3 additions. Let stand for 5 minutes. Stir in peanut butter chips. Pour into prepared pan.
Bake in centre of 325°F (160°C) oven for 30 minutes or until tester inserted in centre comes out with a few crumbs clinging to it. Sprinkle top with remaining chocolate chips; let stand for 5 minutes.
Using tip of knife, carefully swirl melted chips, spreading to edges. Let cool completely in pan on rack. (Make-ahead: Wrap with plastic wrap and overwrap with heavy-duty foil; freeze in airtight container for up to 2 weeks.) Remove side of pan. Lift brownie with paper off bottom of pan; transfer to cake board or foil-covered round cardboard (or cut into wedges if desired).
Nutritional facts <b>Per Serving:</b> about
- Sodium 175 mg
- Protein 6 g
- Calories 350.0
- Total fat 20 g
- Cholesterol 50 mg
- Saturated fat 11 g
- Total carbohydrate 41 g
- Iron 12.0
- Folate 5.0
- Calcium 3.0
- Vitamin A 6.0