Peanut butter is stiff, so an offset spatula is the best utensil to use for spreading.
- Portion size 60 servings
- Credits : Holiday Celebrations: 2007
MethodLine 13- x 9-inch (3.5 L) metal cake pan with parchment paper or grease.
In saucepan, melt bittersweet and unsweetened chocolate, butter and peanut butter over medium-low heat; let cool for 10 minutes. Whisk in sugar and vanilla. Whisk in eggs, 1 at a time, whisking well after each. Stir in flour, peanuts and salt. Spread in prepared pan. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with just a few moist crumbs clinging, about 25 minutes. Let cool in pan on rack.
Topping: In bowl, beat butter, peanut butter and vanilla until creamy. Beat in icing sugar in 2 additions; beat in milk. Spread over brownies. Drizzle with chocolate. Refrigerate until firm, 1 hour. (Make-ahead: Remove from pan; wrap and refrigerate for up to 5 days. Or overwrap in heavy-duty foil; freeze for up to 1 month.) Cut into bars.
Nutritional facts Per bar: about
- Sodium 20 mg
- Protein 3 g
- Calories 139.0
- Total fat 7 g
- Cholesterol 18 mg
- Saturated fat 3 g
- Total carbohydrate 17 g
- Iron 4.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 2.0