Baked in the City is a happy network of homebakers like us, out to embrace more of our own. Our group is about celebrating home-baked treats and the absolute joy that goes into making them! Members look forward to sampling each other’s baked goods, learning new baking techniques together, sharing information on ingredients, trading sources or suppliers and even trying out new recipes from those who are willing to share.

Monday, September 24, 2007

MICHELLE’S Peanut Butter & Chocolate Layer Bars

by Michelle Yulo

Photo by Kit Langit

This is only the second time I baked this goodie and I’m willing to bet it will be an instant hit to peanut butter fanatics.

To tell you the truth, I am not much of a peanut butter fan. I thought of baking this for the pastry exchange since at that time, the list did not include a peanut butter bar. I tried out two recipes from the food tv network, the first is the Chocolate Peanut Butter Layer Brownie and the other one is Peanut Butter Hazelnut Brownie. A survey from my officemates and friends resulted to Peanut Butter Layer Brownie winning by a slim margin.

The Peanut Butter and Chocolate Layer Bars as its name suggests is made up of a chocolate layer and a peanut butter layer. What I love about this bar is that the chocolate layer has melted chocolate and chocolate chips! This creates a chewy and moist chocolate layer with a touch of melted chocolate with each bite. The saltiness in the peanut butter layer is a perfect foil for the sweetness in the chocolate layer.

I have made a few adjustments in the recipe. I discovered that he batter was not too much and it would be better to make two recipes which should result to generous servings as well.

photo by Michelle Yulo


Chocolate Peanut-Butter Layer Brownies
(recipe courtesy of Gourmet Magazine)

4 ounces unsweetened chocolate, chopped – 4 ounces
1 cup butter, softened
2 cups sugar
7 eggs
2 teaspoon vanilla – 2 tsp
1 1/3 cup all-purpose flour –
1 teaspoon baking powder – 1 tsp
1 teaspoon salt – 1 tsp
1 cup chunky peanut butter
1 cup semisweet chocolate chips

Preheat oven to 350 degrees and butter and flour a 9-inch square baking pan, knocking out excess flour. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, until smooth and remove top of double boiler or bowl from heat. Cool chocolate to room temperature.

In a large bowl with an electric mixer beat butter and sugar until light and fluffy and beat in eggs, 1 at a time, beating well after each addition, and vanilla. Into a small bowl sift together flour, baking powder, and salt and beat into butter mixture just until blended well. Divide batter between 2 bowls. Whisk peanut butter into batter in 1 bowl. Whisk melted chocolate into batter in other bowl and stir in chopped chocolate or chocolate chips.

photo by Kit Langit

Spread peanut-butter batter evenly in pan. Drop chocolate batter by large spoonfuls onto peanut-butter batter and spread carefully to form an even layer. Bake brownies in middle of oven 35 to 40 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of waxed paper in an airtight container at cool room temperature, 5 days.



dharmadreams said...

hello these look yummy. where can i order????

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