time prep:
20
min
total:
1 hr 50
min
servings total:
24 servings
What You Need
4 oz. BAKER'S
Unsweetened Chocolate, chopped
3/4 cup butter
1-1/2 cups sugar
3 eggs
1 cup flour
2 oz. BAKER'S Semi-Sweet Chocolate, finely
chopped
1/2 cup PLANTERS
Creamy Peanut Butter
Make It
HEAT oven to 350ºF.
MICROWAVE unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs. Stir in flour until blended.
SPREAD onto bottom of 13x9-inch pan sprayed with cooking spray.
BAKE 27 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Immediately top with semi-sweet chocolate and spoonfuls of peanut butter. Let stand 3 to 4 min. or until chocolate is melted; swirl gently with spoon. Cool completely. Refrigerate at least 30 min. before cutting to serve.
MICROWAVE unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs. Stir in flour until blended.
SPREAD onto bottom of 13x9-inch pan sprayed with cooking spray.
BAKE 27 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Immediately top with semi-sweet chocolate and spoonfuls of peanut butter. Let stand 3 to 4 min. or until chocolate is melted; swirl gently with spoon. Cool completely. Refrigerate at least 30 min. before cutting to serve.
Kraft Kitchens Tips
Size-Wise
The ever-popular flavor combination of peanut butter and
chocolate is the perfect topping for this sweet crowd-pleasing treat.
Variations
Prepare as directed, using one of the following options:
Super Chunk Brownies: Stir additional 8 oz. BAKER'S Semi-Sweet Chocolate,
coarsely chopped, into the brownie batter before pouring into prepared pan and
baking as directed. Cake-Like Brownies: Prepare as directed, adding 1/2
cup milk along with the eggs and increasing the flour to 1-1/2 cups.
Extra-Thick Brownies: Prepare as directed, substituting 9-inch square pan
for the 13x9-inch pan and increasing the baking time to 50 min. or until
toothpick inserted in center comes out with fudgy crumbs. Continue as directed.
Makes 16 servings. Extra-Fudgy Brownies: Prepare as directed, using 4
eggs.
Note
Chopping the semi-sweet chocolate helps it to melt more
quickly over the hot brownies. If the chocolate-peanut butter mixture does not
swirl easily, place the topped brownies back in the turned off (but still warm)
oven for 3 min. then swirl with spoon as directed.
I was going to leave a comment on your Bacon Beer and Cheese Cupcakes, but the photo of this post got in the way of that! I'll be trying the BB&C Cupcakes, but I will DEFINITELY be trying these first! The combination of peanut butter and chocolate - OH MY GOODNESS..... My mouth is watering so much. And I wonder why I can't stick to a healthy diet! haha!
ReplyDelete