Better Homes and Gardens Cooking for Two, p. 70
¼ cup butter or margarine
2 squares (2 ounces) unsweetened chocolate
1 cup sugar
¼ cup chunk-style peanut butter
½ teaspoon vanilla
2 eggs
½ cup sifted all-purpose flour
Melt butter and chocolate over low heat; cool. Blend in sugar, peanut butter, ¼ teaspoon salt, and vanilla. Beat in eggs, one at a time. Stir in flour.
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| Kind of neat to make everything all in one pot. |
Spread in greased 8x8x2-inch pan.
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| Going in! |
Bake at 350F about 25
minutes.
Wrap extra brownies in moisture-vapor-proof material;
seal. Label with contents, date. Freeze. Thaw in wrap at room temperature.
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| Coming out! |
My Rating: 4/5 "I enjoyed these mostly for the texture. They're thick and rich and moist. I also really appreciated that they're not too sweet (even though there's significantly more sugar than flour). They're basic, but they're a good basic."
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