Adding a swirl of peanut but­ter takes this clas­sic choco­laty treat to a whole new level of de­li­cious.

Canadian Living - - Contents -

Save room for Peanut But­ter Brown­ies

MAKES 16 SQUARES HANDS-ON TIME 35 MIN­UTES TO­TAL TIME 1¼ HOURS ½ cup un­salted but­ter, soft­ened ½ cup crunchy or smooth peanut but­ter 170 g bit­ter­sweet choco­late, chopped (about 6 oz) 1½ cups gran­u­lated sugar 4 large eggs 1 cup all-pur­pose flour ½ cup co­coa pow­der ¼ tsp bak­ing pow­der ⅓ cup chopped roasted peanuts


2 tbsp nat­u­ral peanut but­ter 2 tbsp chopped roasted peanuts 2 tbsp semisweet choco­late chips Pre­heat oven to 325°F. Grease 9-inch square bak­ing pan. In small saucepan, stir to­gether but­ter, peanut but­ter and choco­late over low heat un­til mix­ture is smooth. Re­move from heat.

In large bowl, whisk sugar with eggs. Whisk in choco­late mix­ture.

In small bowl, sift to­gether flour, co­coa pow­der and bak­ing pow­der; gen­tly fold into choco­late mix­ture un­til com­bined. Stir in peanuts; scrape into pre­pared pan.

Top­ping Dol­lop peanut but­ter by 1 tsp over top bat­ter; us­ing knife tip, gen­tly swirl to cre­ate mar­ble ef­fect. Sprin­kle with peanuts and choco­late chips. Bake un­til cake tester in­serted in cen­tre comes out clean with a few moist crumbs cling­ing, about 30 min­utes. Let cool com­pletely in pan; cut into squares.

PER SQUARE about 325 cal, 7 g pro, 19 g to­tal fat (8 g sat. fat), 35 g carb ( 3 g di­etary fi­bre, 24 g sugar), 63 mg chol, 72 mg sodium, 198 mg potas­sium. % RDI: 3% cal­cium, 13% iron, 8% vit A, 15% fo­late.

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