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Peanut Butter and Fudge
Brownies
2 c. sugar
1 c. margarine or butter, softened
4 eggs
2 tsp. vanilla
1 1/2 c. Pillsbury's Best All-Purpose
or Unbleached Flour
3/4 c. cocoa
1 tsp. baking powder
1 tsp. salt
1 c. peanut butter chips
3/4 c. peanut butter
1/3 c. margarine or butter, softened
1/3 c. sugar
2 tbsp. flour
3/4 tsp. vanilla
2 eggs
FROSTING:
3 oz. (3 sq.) unsweetened chocolate
3 tbsp. margarine or butter
2 2/3 c. powdered sugar
1/4 tsp. salt
3/4 tsp. vanilla
4 to 5 tbsp. water
Heat oven to 350 degrees F. Grease 13x9 inch pan. In large bowl, beat 2 cups
sugar and 1 cup margarine until light and fluffy. Add 4 eggs one at a time,
beating well after each addition. Stir in 2 teaspoons vanilla. Lightly spoon
flour into measuring cup; level off. In small bowl, combine 1 1/2 cups
flour, cocoa, baking powder and 1/2 teaspoon salt. Gradually add flour
mixture to sugar mixture; mix well. By hand, stir in peanut butter chips. In
small bowl, beat peanut butter and 1/3 cup margarine until smooth. Add 1/3
cup sugar and 2 tablespoons flour; blend well. Add 3/4 teaspoon vanilla and
2 eggs; beat until smooth. Spread half of chocolate mixture in prepared pan.
Spread peanut butter mixture over chocolate mixture. Spread remaining
chocolate mixture over peanut butter mixture. Gently cut through layers with
knife to marble. Bake at 350 degrees F. for 40 to 50 minutes or until top
springs back when touched lightly in center and brownies begin to pull away
from sides of pan. Cool completely. In medium saucepan, melt chocolate and 3
tablespoons margarine over low heat, stirring constantly, until well
blended. Remove from heat. Stir in powdered sugar, 1/4 teaspoon salt, 3/4
teaspoon vanilla and enough water for desired spreading consistency; blend
until smooth. Frost cooled brownies. Cut into bars. 36 bars.
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