2 1/3 cups sugar (divided)
1 1/3 cups butter or margarine, softened (divided)
2 3/4 teaspoons vanilla (divided)
6 eggs (divided)
1 1/2 cups plus 2 tablespoons all-purpose flour (divided)
3/4 cup cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 cup peanut butter chips
3/4 cup peanut butter
Preheat oven to 350 degrees. Grease 13×9-inch pan. In large bowl, cream 2 cups sugar and 1 cup butter until light and fluffy. Add 2 teaspoons vanilla and 4 eggs, one at a time, beating well after each. Lightly spoon flour into measuring cup and level off, measuring 1 1/2 cups flour into small bowl. Add cocoa, baking powder and salt to this bowl; mix lightly. Gradually add these dry ingredients to creamed mixture; mix well. Stir in peanut butter chips.
In small bowl, cream peanut butter and 1/3 cup butter. Add 1/3 cup sugar and 2 tablespoons flour; blend well. Add 2 eggs and 3/4 teaspoon vanilla; beat until smooth.
Spread half of chocolate mixture into prepared pan. Spread peanut butter mixture over chocolate mixture. Spread remaining chocolate mixture over peanut butter mixture. Gently cut through the layers to create a marbling effect. Place small strip of aluminum foil over all four sides of pan to prevent edges from baking too quickly.
Bake 40–50 minutes or until brownies begin to pull away from sides of pan. Cool completely before icing. Makes 20–24 brownies.
12 ounces semisweet chocolate chips
8 ounces heavy cream
Place chocolate in large metal or glass bowl. In saucepan, heat cream just to the boiling point. Pour cream over chocolate, making sure all of the chocolate is covered. Cover bowl and let stand 5–10 minutes.
Whisk chocolate and cream until dark and shiny, then cool to room temperature. To thicken, beat cooled icing with a hand mixer for a few minutes. You may spread this over the brownies now, or leave out to thicken overnight.
Serving size: 1 brownie. Per serving: 406 calories, 7 g protein, 26 g fat, 42 g carbohydrates, 244 mg sodium, 88 mg cholesterol
Jill Noack, Pedernales Electric Cooperative