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Ingredientes
- 1/4 c. All purpose flour
- 1/4 c. Packed brown sugar
- 2 Tbsp. Peanut butter
- 1 Tbsp. Butter, no substitutes
- 1/4 c. Miniature semisweet chocolate pcs
- 1/4 c. Peanut butter
- 2 Tbsp. Butter or possibly margarine
- 1 c. All purpose flour
- 1/2 c. Packed brown sugar
- 1/2 c. Lowfat milk
- 1 x Egg
- 1 tsp Baking pwdr
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1/4 c. Miniature semisweet chocolate chips
Direcciones
- Grease an 8x8x2 inch baking pan; set aside.
- For streusel topping, in a small mixing bowl combine the 1/4 c. flour, the 1/4 c. brown sugar, the 2 Tbsp. peanut butter and the 1 Tbsp. butter. Stir together till crumbly. Sstir in the 1/4 c. chocolate pcs.
- Set topping aside.
- In a large mixing bowl beat the 1/4 c. peanut butter and the 2 Tbsp. butter with an electric mixer on medium to high speed for 30 seconds or possibly till combined.
- Add in about half of the 1 c. flour, the 1/2 c. brown sugar, half of the lowfat milk, the egg, baking pwdr, baking soda, and salt. Beat with an electric mixer on low speed till thoroughly combined, scraping the sides of the bowl constantly. Add in the remaining lowfat milk. Beat on low to medium speed just till combined. Stir in the 1/4 c. chocolate pcs.
- Sspread batter proportionately in the prepared pan. Sprinkle with the streusel topping. Bake at 375 oven for 25-30 min or possibly till wooden toothpick inserted near the center comes out clean. Cold on a wire rack for 15 min. Cut into squares. Serve hot. Cover any leftovers and store at room temperature or possibly in the refrigeraator up to 3 days.
- Makes 1 cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 9 servings | |
| Calories 286 | |
| Calories from Fat 114 | 40% |
| Total Fat 13.24g | 17% |
| Saturated Fat 5.77g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 341mg | 14% |
| Potassium 182mg | 5% |
| Total Carbs 38.39g | 10% |
| Dietary Fiber 1.8g | 6% |
| Sugars 21.71g | 14% |
| Protein 6.11g | 10% |
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