This peanut-butter-chocolate combination is downright dangerous
- Brownie base
- 2/3 cup sugar -
- ¼ cup oil -
- ¼ cup water -
- 1½–2 cups chocolate chips -
- 4 eggs -
- 1 tsp vanilla extract -
- 1 1/3 cups flour -
- ½ tsp baking soda -
- ½–1 tsp salt -
- Peanut Butter Cream
- ¼ cup (50 grams) margarine, softened -
- 2/3 cup creamy peanut butter -
- 1½ cups confectioners’ sugar -
- 3–4 Tbsp soy milk -
- Chocolate Glaze
- 2 tbsp chocolate chips -
- 2 tbsp oil or margarine -
Preheat oven to 325°F (165°C). Combine sugar, oil, and water in a medium-size saucepan. Cook over low heat, stirring occasionally, until mixture boils. Remove from heat. Add chocolate chips and stir until melted. Add eggs and vanilla extract. Mix vigorously with spoon until well blended. Stir in flour, baking soda, and salt, and mix well.
Pour batter into a 10x15 baking pan lined with parchment paper. Bake 25–30 minutes or until brownies begin to pull away from sides of pan. If you want a moist, fudgy texture, do not overbake. Cool completely.
Peanut Butter Cream:
In a medium bowl, beat margarine and peanut butter until blended. Alternately add confectioners’ sugar and soy milk, beating the cream to a spreading consistency. Spread over cooled brownies.
Place 2 Tbsp chocolate chips and 2 Tbsp oil or margarine in a microwaveable bowl. Microwave on high for 45 seconds. Stir until chips are melted. Drizzle glaze over peanut butter cream (this can be done in a sandwich bag with a tiny hole in the corner). Refrigerate until chocolate is set. Cut into bars. Cover and store in fridge or freezer.
This recipe appeared in Mishpacha Magazine.