"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peanut Butter Brownies Recipe

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This recipe for Peanut Butter Brownies, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Saturday, September 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
DOUGH:
2 sq. (1 oz. each) unsweetened chocolate
1/2 C. butter
2 eggs
1 C. sugar
1/2 C. flour
FILLING:
1-1/2 C. powdered sugar
1/2 C. peanut butter
1/4 C. butter, softened
2-3 T. light cream or milk
GRAZE:
1 sq. semisweet baking chocolate
1 T. butter

Directions:
Directions:
Melt chocolate and butter over low heat or nuke. Set aside.
Beat eggs and sugar until light and fluffy. Add flour and melted chocolate. Stir well.
Pour into greased 9" square pan. Bake at 350 degrees for 25 minutes. Cool.
FILLING:
Beat powdered sugar, peanut butter and butter until light and fluffy. Stir in cream until mixture reaches desired spreading consistency.
Spread over cooled brownies, cover and chill until firm.
GLAZE:
Melt butter and chocolate, stirring until smooth.
Drizzle over filling.
Chill before cutting.
Store in refrigerator.

Number Of Servings:
Number Of Servings:
5 - 6 dozen cookies
Preparation Time:
Preparation Time:
1 hour or less, total time.

 

 

 

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