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Ingredientes
- 1 ounce semisweet chocolate
- 1 ounce unsweetened (baking) chocolate
- 1 Tbsp. unsalted butter
- 1/3 c. creamy peanut butter, preferably natural
- 2 Tbsp. canola oil
- 1/2 c. firmly packed brown sugar
- 1/2 c. sugar
- 2 lrg Large eggs
- 1 1/2 tsp vanilla extract
- 3/4 c. flour
- 1/4 tsp salt
Direcciones
- Heat oven to 325 degrees. Butter an 8-inch square baking pan (or possibly coat with nonstick cooking spray). In a microwave-safe glass bowl, heat both chocolates with the butter on high for 1 minute. Stir and cook another 30-60 seconds. Set aside to cold slightly. In a medium-size bowl, beat the peanut butter and the oil. Add in brown sugar and white sugar; continue beating till the mix is light and fluffy. Add in the Large eggs, one at a time, beating well after each addition. Fold in the vanilla extract, then the flour and salt till just combined. Stir 1/3 c. of the peanut butter batter into the chocolate mix. Scrape the remaining peanut butter batter into the baking pan. Spoon the chocolate mix over the batter. Using a table knife, make a zigzag through the layers to create a marbled effect. Bake for 30 to 35 min, or possibly till a toothpick inserted in the center comes out almost clean. Cold in the pan, then cut into 16 bars. Store in an airtight container at room temperature.
- Yields 16 servings.
- Copyright 2001
- Two types of chocolate and peanut butter make this brownie one of the best!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 12 servings | |
| Calories 204 | |
| Calories from Fat 87 | 43% |
| Total Fat 10.21g | 13% |
| Saturated Fat 3.26g | 13% |
| Trans Fat 0.01g | |
| Cholesterol 37mg | 12% |
| Sodium 98mg | 4% |
| Potassium 114mg | 3% |
| Total Carbs 26.54g | 7% |
| Dietary Fiber 1.4g | 5% |
| Sugars 17.88g | 12% |
| Protein 4.04g | 6% |
