{Thanks again to Recipe Girl for this recipe & pic}these sound so amazing..i can't wait to try them for our Super bowl party!
I have never heard of "chocolate extract"...sounds yummy!
PB Cup Brownies
4 ounces unsweetened chocolate
½ cup butter, softened
½ cup creamy peanut butter
2 cups lightly packed light brown sugar
4 large eggs
2 tsp chocolate extract
1 cup all-purpose flour
2 cups (12 oz.) peanut butter chips
12 miniature peanut butter cup candies, cut into quarters
1 Preheat oven to 325°F. Line a 9x13-inch pan with foil; grease the foil. (*see tips below)
2 Melt chocolate in glass baking cup in microwave in small bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly.
3 In a large mixing bowl, mix butter, peanut butter and brown sugar with an electric mixer. Beat in eggs and chocolate extract. Mix in melted chocolate. Blend in flour. Stir in peanut butter chips.
4 Pour batter into prepared pan. Top evenly with peanut butter cup candy pieces, pressing pieces lightly into the batter.
5 Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into center comes out clean. Let cool completely.
6 Refrigerate until brownies are well chilled- if overnight, cover with plastic wrap. When ready to cut, remove from the refrigerator and turn onto a cutting board. Carefully peel off the foil and use another cutting board to flip the brownies back upright. Use a large, sharp knife to cut into squares.
Yield: About 25 brownies
Cooking Tips
*You may also wish to use a quarter-sheet pan. Just line the pan with foil and spray with nonstick spray.
½ cup butter, softened
½ cup creamy peanut butter
2 cups lightly packed light brown sugar
4 large eggs
2 tsp chocolate extract
1 cup all-purpose flour
2 cups (12 oz.) peanut butter chips
12 miniature peanut butter cup candies, cut into quarters
1 Preheat oven to 325°F. Line a 9x13-inch pan with foil; grease the foil. (*see tips below)
2 Melt chocolate in glass baking cup in microwave in small bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly.
3 In a large mixing bowl, mix butter, peanut butter and brown sugar with an electric mixer. Beat in eggs and chocolate extract. Mix in melted chocolate. Blend in flour. Stir in peanut butter chips.
4 Pour batter into prepared pan. Top evenly with peanut butter cup candy pieces, pressing pieces lightly into the batter.
5 Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into center comes out clean. Let cool completely.
6 Refrigerate until brownies are well chilled- if overnight, cover with plastic wrap. When ready to cut, remove from the refrigerator and turn onto a cutting board. Carefully peel off the foil and use another cutting board to flip the brownies back upright. Use a large, sharp knife to cut into squares.
Yield: About 25 brownies
Cooking Tips
*You may also wish to use a quarter-sheet pan. Just line the pan with foil and spray with nonstick spray.
*Chocolate extract can be found at specialty and gourmet markets like Whole Foods. If you don't want to use chocolate extract, try using vanilla in its place (it just won't get that extra chocolate flavoring).
**To get nice, clean cut brownies, chill well and use a sharp knife to cut. Wipe knife with paper towels between cuts. Cut off edges before cutting into squares if you'd like to have all edgeless brownies.
**To get nice, clean cut brownies, chill well and use a sharp knife to cut. Wipe knife with paper towels between cuts. Cut off edges before cutting into squares if you'd like to have all edgeless brownies.
1 comment:
You are the best! I am so happy that I married into a family that can cook and doesn't mind sharing how they do it either. Keep em' coming
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