I was feeding the multitudes – again – and needed a sheet cake brownie.
But I wanted a rich thick brownie, not the cake-like brownies that I associate with one baked in a sheet cake pan.
But the recipes I found all called for almost a pound of butter! Sorry – but I am way to cheap and calorie conscious for that.
So I improvised.
I substituted peanut butter for some butter called for. The result? A really yummy peanut butter lovers dream brownie with a hint of nutrition! Those teenage boys loved them!
Chocolate Peanut Butter Brownies
3/4 cup butter or margarine, softened
1/2 cup peanut butter
2 cups sugar
2 teaspoon vanilla extract
2 cup all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cup (12-ounce package) peanut butter chips
1 cup chocolate chips
Heat your oven to 350 degrees. Grease 15-1/2 X 10-1/2 X 1-inch jelly-roll pan. In large mixing bowl beat butter, peanut butter and sugar until light and fluffy. Add the eggs and vanilla; mixing well.
In a separate bowl combine flour, cocoa, baking soda and salt. Gradually blend into creamed mixture. Stir in chips.
Spread batter into prepared pans and bake 20 minutes or until set. Cool completely; cut into bars.
Makes about 4 dozen bars.