peanut butter chip brownies?
I'm trying to make a brownie that will turn out almost as soft and gooey as the cookie recipe below. Following the cookie recipe is an approximation of what I cobbled up from the cookie recipe and several brownie recipes.
These cookies are wonderful, by the way.
NavyDucks Peanut Butter Chip Chocolate Cookies
1-1/4 cups butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups unsifted all-purpose flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips
Cream butter (or margarine) and sugar in large bowl until light and fluffy. Add the eggs and vanilla and beat well. Whisk the dry ingredients (flour, cocoa, baking soda and salt) together and then blend into the creamed mixture. Stir in the peanut butter chips. If it's a warm day or your kitchen is warm, you'll get better baking results if you chill the dough for a couple of hours.
Drop by the spoonful onto ungreased cookie sheets and bake at 350F for 8 to 9 minutes only. DON'T OVERBAKE. The cookies will be soft; they will puff up during baking and flatten out upon cooling. EDIT: Cool about 5 minutes or until they are slightly set, then remove to wire racks to cool completely. Will make about 4 dozen 2-1/2 inch cookies. YUM.
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Peanut Butter Chip Brownies
3/4 cup butter or margarine (1/2 c marg. 1/4 c butter)
1-1/4 cup sugar
2 eggs
1 tsp. vanilla
1-1/4 cups all purpose flour
1/3 cup unsweetened cocoa
1/2 tsp. baking soda
small amount of half-and-half or cream (1/4 cup?)
1 cup peanut butter chips
Cream butter, sugar, eggs and vanilla until fluffy. Sift dry ingredients together, and blend in alternately with splash of cream. Stir in peanut butter chips.
Spread in greased 13x9 pan, bake at 350F 30-35 minutes.
recipe called for 3/4 cup chocolate syrup. I didn't have any, but increased the fat and sugar by 1/4 cup each, reflected in the amounts above, and splashed in a little half-and-half as I added the dry ingredients in.
freshly out of the oven, it looks like a giant pan cookie. I'm trying to let it cool before cutting and sampling, but my resolve isn't strong.
follow-up: it didn't come out gooey like I'd hoped. alternatives: smaller rectangular pan for a thicker brownie, shorten oven time to 25-30 minutes, actually have chocolate syrup on hand (ya think?).
