Sweet treat melds chocolate and peanut butter

Double peanut butter brownies

For the brownies:

3/4cup plus 2 tablespoons all-purpose flour

1/4teaspoon salt

1stick (1/2 cup) unsalted butter, cut into small chunks

5ounces bittersweet chocolate, finely chopped

1cup creamy peanut butter

2large eggs

1cup sugar

For the frosting:

1cup creamy peanut butter

1stick (8 tablespoons) butter, softened

2cups powdered sugar

1tablespoon milk

Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper.

Sift the flour and salt into a medium bowl. Set aside.

In a microwave-safe bowl, combine the butter, chocolate and peanut butter. Heat in the microwave in 20-second intervals, stirring in between, until melted and smooth. Set aside.

In a large bowl, use an electric mixer to beat together the eggs and sugar until fluffy. Gently whisk in the chocolate and peanut butter mixture, then fold in the flour.

Transfer the batter to the pan and bake, rotating front to back halfway through, for 25 to 30 minutes, or until slightly firm to the touch and a crust has formed on top. Allow to cool on a rack.

When the brownies have cooled, make the frosting. In a medium bowl, use an electric mixer to beat the peanut butter and butter. Add the powdered sugar and milk, beating until smooth. Drizzle in additional milk if the frosting is too thick. Frost the brownies, then cut into bars.

Makes 16 servings.

Adapted from Sherry Yard’s “Desserts by the Yard”

Associated Press