Peanut Butter Brownies
Prep and Cook Time: about 40 minutes. Notes: Peanut butter fans will love these brownies unadorned, but they are also delicious when frosted with chocolate glaze. Store them airtight for up to 2 days.
How to Make It
Step 1
1
Melt butter in a 2- to 3-quart pan over low heat. Remove from heat and stir in sugar, eggs, vanilla, peanut butter, flour, and baking powder until well blended.
Step 2
2
Spread batter evenly in a buttered and floured 8-inch square baking pan.
Step 3
3
Bake in a 350° oven until edges feel firm to touch and begin to turn a shade darker, 25 to 30 minutes.
Step 4
4
Run a knife between pan rim and brownie. Let cool in pan on a rack, about 1 hour. Cut into 9 or 16 squares.
Step 5
5
Chocolate glaze. In a 1- to 2-quart pan over low heat, frequently stir 1/3 cup whipping cream and 1 cup (6 oz.) semisweet chocolate chips until melted and smooth. Stir in 1 teaspoon vanilla. Use warm.
Step 6
6
Note: Nutritional analysis is per small brownie.
Ingredients
5 tablespoons butter
1 cup sugar
2 large eggs
1 teaspoon vanilla
3/4 cup peanut butter
1/2 cup all-purpose flour
1/4 teaspoon baking powder
Chocolate glaze (optional; recipe follows)
Directions
Step 1
1
Melt butter in a 2- to 3-quart pan over low heat. Remove from heat and stir in sugar, eggs, vanilla, peanut butter, flour, and baking powder until well blended.
Step 2
2
Spread batter evenly in a buttered and floured 8-inch square baking pan.
Step 3
3
Bake in a 350° oven until edges feel firm to touch and begin to turn a shade darker, 25 to 30 minutes.
Step 4
4
Run a knife between pan rim and brownie. Let cool in pan on a rack, about 1 hour. Cut into 9 or 16 squares.
Step 5
5
Chocolate glaze. In a 1- to 2-quart pan over low heat, frequently stir 1/3 cup whipping cream and 1 cup (6 oz.) semisweet chocolate chips until melted and smooth. Stir in 1 teaspoon vanilla. Use warm.
Step 6
6
Note: Nutritional analysis is per small brownie.
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