in category Brownie Recipes
These thick, chewy brownies have a peanut-butter base and a chocolaty top.
2 oz. unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter, softened
1-1/4 cups sugar
3 large eggs
1 tsp. vanilla
2/3 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup chunky peanut butter
3 oz. fine-quality bittersweet chocolate (not unsweetened), chopped fine, or 1/2 cup semisweet chocolate chips
Preheat oven to 350°.Butter and flour a 9-inch square baking pan, knocking out excess flour.
In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, until smooth. Cool chocolate to room temperature.
In a large bowl with an electric mixer beat butter and sugar until light and fluffy and beat in eggs, 1 at a time, beating well after each addition; add vanilla. Into a small bowl sift together flour, baking powder, and salt and beat into butter mixture just until blended well.
Divide batter between 2 bowls. Whisk peanut butter into batter in 1 bowl. Whisk melted chocolate into batter in other bowl and stir in chopped chocolate or chocolate chips.
Spread peanut-butter batter evenly in pan. Drop chocolate batter by large spoonfuls onto peanut-butter batter and spread carefully to form an even layer. Bake brownies in middle of oven 35 to 40 minutes, or until a tester comes out with crumbs adhering to it.
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