4 ounces semisweet chocolate
1/2 cup (1 stick) unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup light brown sugar, tightly packed
1 teaspoon vanilla extract
1/2 cup crunchy peanut butter (use unsweetened, if available)
1. Preheat the oven to 350 degrees F (180°C). Butter and flour a 9-inch square cake pan.
2. Melt the chocolate with half of the butter in a double boiler or bowl set over a pan of hot water (or you can use a microwave). Stir to combine, then leave to cool for a few minutes. Meanwhile, sift the flour, baking powder, and salt into a large bowl.
3. In a separate bowl, beat the remaining butter with the granulated and brown sugars until pale and fluffy. Add the eggs, one by one, beating after each addition. The mixture should have the consistency of mayonnaise. Add the vanilla. Gently fold in the flour. Don't overmix.
4. Spoon half of the batter into another bowl. To one half add the peanut butter, and to the other half add the melted chocolate. Spread the peanut butter batter in the prepared pan to form an even layer. Spread the chocolate batter evenly over the top. Bake for 20-25 minutes, or until set in the middle. A wooden skewer inserted into the center should come out with just a few moist crumbs on it. Don't overbake. Leave to cool completely in the pan before cutting into squares and serving.
Makes 16-20 brownies.
Source: The Little Red Barn Baking Book
by Adriana Rabinovich, Tim Winter (Photographer) Clarkson Potter; July 2000.
Date: February 22, 2004