Wednesday, June 30, 2010

Peanut Butter Chip Brownies!

So, during my trip recently, I was requested to bake. I kept asking what and what kinds, well my friend finally just spit out random ingredients, which of course was why I had Applesauce Spice cupcakes listed below, and for the brownie he spit out Peanut Butter Chips. I came across this recipe and liked that there was cream cheese in it. Do to time, we did not however make the icing, but let me tell you it was NOT needed. These brownies are intense and rich!! Very tasty, I will make again, and maybe with the icing just to see how it is hehe

  • 1 cup (2 sticks) butter or margarine, softened
  • 1 package (3 oz.) cream cheese, softened
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
  • BROWNIE FROSTING(optional)
1. Heat oven to 325°F. Grease bottom of 13x9x2-inch baking pan.

2. Beat butter, cream cheese and sugar until fluffy. Beat in eggs and vanilla. Combine flour, cocoa, salt and baking powder; gradually add to butter mixture, beating well. Stir in chips. Spread batter in pan.

3. Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely. Frost with BROWNIE FROSTING, if desired. Cut into bars. About 36 brownies

BROWNIE FROSTING: Beat 3 tablespoons softened butter or margarine and 3 tablespoons HERSHEY'S Cocoa until blended. Gradually add 1-1/3 cups powdered sugar and 3/4 teaspoon vanilla extract alternately with 1 to 2 tablespoons milk, beating to spreading consistency. About 1 cup. 

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