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.
Chocolate Peanut-Butter Layer Brownies
(recipe courtesy of Gourmet Magazine)
4 ounces unsweetened chocolate, chopped – 4 ounces
1 cup butter, softened
2 cups sugar
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.
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.