Name: Peanut Butter and Chocolate Chunk Brownies
Yield: Makes about 25
Ingredients: 6 tablespoons (3/4 stick) unsalted butter, room temperature; 1/2 cup nutty old-fashioned-style or freshly ground peanut butter; 1 1/4 cups (packed) golden brown sugar; 2 large eggs; 2 teaspoons vanilla extract; 3/4 cup all purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 4 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped

Recipe information

Yield
Makes about 25

Ingredients

6 tablespoons (3/4 stick) unsalted butter, room temperature

1/2 cup nutty old-fashioned-style or freshly ground peanut butter

1 1/4 cups (packed) golden brown sugar

2 large eggs

2 teaspoons vanilla extract

3/4 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

4 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped

Preparation

Step 1
Preheat oven to 350°F. Generously butter and flour 8-inch square baking pan. Using electric mixer, beat butter in large bowl until smooth. If oil has separated from peanut butter, stir to blend. Add peanut butter to butter; beat until well blended, scraping down sides of bowl occasionally. Beat in brown sugar. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Sift flour, baking powder and salt into medium bowl. Add to peanut butter mixture; beat until blended. Stir in chocolate.
Step 2
Transfer batter to pan. Using spatula, smooth top. Bake until toothpick inserted 2 inches from edge of pan comes out with moist crumbs attached, about 33 minutes. Transfer pan to rack and cool completely. (Can be made 3 days ahead. Cover; store at room temperature.)
Step 3
Cut brownies into squares.

TagsBrownie Bar Cookie Cookie Dessert American Peanut Butter Chocolate Snack Make Ahead Baking Electric Mixer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes