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.
My 10 year old daughter steps in as guest blogger today to share a yummy fudge recipe that is easiest enough for kids to make! (She even took the picture, too!)
I wanted to make something for Poppa all by myself. I know he likes chocolate and peanut butter so I decided this double decker fudge would be a great gift.
Make sure you read the recipe and follow it exactly because I didn’t and I made a mess! I forgot to add the milk to the peanut butter chips and it burned and stuck badly to the bowl. I think I will never do that again!
This is a very fun and easy recipe! you should try it too!
Chocolate Peanut Butter Fudge
1 cup Reese`s Peanut Butter Chips
1 can (14 oz.) sweetened condensed milk divided
(not evaporated milk)
2 tablespoons butter softened
1 cup HERSHEY`s Semi-Sweet Chocolate chips
1 teaspoon vanilla extract divided
First you line a 8-inch square pan or 9x5x3- inch loaf pan with foil.
Place peanut butter chips and 2/3 cup of sweetened condensed milk and butter in a microwave safe bowl.
Microwave peanut butter chips on high for 1 minute or until chips melted, stir in 1/2 teaspoon vanilla. Stir until smooth. Stir in 1/2 teaspoon vanilla and immediately pour mixture in to prepared pan.
Microwave chocolate chips on high for 1 minute or until chips melted, stir until smooth, stir in 1/2 teaspoon vanilla , immediately pour mixture on top of the peanut butter layer.
Cover and refrigerate until firm. Flip on to a cutting board and peal foil off. Cut in to 1-inch squares, Refrigerate. Makes about 2 dozen pieces.
It’s amazing what can inspire you. I opened the freezer to get something for supper the other night night and saw a bag of peanut butter chips.
I immediately thought of gooey chocolate peanut butter chip cookies.
The image just would not disappear, so (heavy sigh) I just had to make a batch. It was a tough job, but somebody had to do it. 😉
Feeling a bit adventurous, I played with the recipe somewhat, adding some peanut butter to the cookies themselves and throwing in some chocolate chips.
After partaking of much cookie dough and sampling several finished cookies, I went to bed exhausted but too wound up on sugar and chocolate to sleep.
Oh the things I endure in the name of chocolate experimentation…. 🙂
Chocolate Peanut Butter Chip Cookies
Cream together 1/2 cup butter, 1/2 cup of peanut butter, 1 cup of white sugar and 1/2 cup brown sugar.
Add 2 eggs and 2 teaspoons vanilla.
Mix together 2 cups flour, 2/3 cups cocoa, 3/4 teaspoon baking soda, and 1/2 teaspoon salt. Stir into the creamed mixture.
Fold in 2 cups peanut butter chips and 1 cup of chocolate chips.
Drop by teaspoonfuls on a greased cookie sheet. Bake for 8-10 minutes at 350 degrees. (Don’t over bake or they will get tough.)
Makes about 2 dozen cookies, if you don’t eat too much dough!