Chocolate Peanut Butter Brownies
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per Serving: about | - |
| cal | 350350 cal |
| pro | 6 g6g pro |
| total fat | 20 g20g total fat |
| sat. fat | 11 g11g sat. fat |
| carb | 41 g41g carb |
| fibre | 2 g2g fibre |
| chol | 50 mg50mg chol |
| sodium | 175 mg175mg sodium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 1212 iron |
| vit A | 66 vit A |
| folate | 55 folate |
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.
Ingredients
- 3/4 cup granulated sugar 3/4 cup granulated sugar
- 1/3 cup butter 1/3 cup butter
- 2 cups semisweet chocolate chips 2 cups semisweet chocolate chips
- 2 eggs 2 eggs
- 1 tsp vanilla 1 tsp vanilla
- 3/4 cup all-purpose flour 3/4 cup all-purpose flour
- 1/4 tsp baking soda 1/4 tsp baking soda
- 1/4 tsp salt 1/4 tsp salt
- 1 cup peanut butter chips 1 cup peanut butter chips
Preparation
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 sa< 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).







