Peanut Butter Chocolate Chip Brownies. Whoa.

This adventure went from peanut butter cookies, to peanut butter bars, to throw some choc chips in there, to why not throw in some coca, too? To the search for Peanut Butter Chocolate Chip Brownies.

And alas! I found a recipe here

(The recipe I'm posting is a bit different, I made my own tweaks)

And I even took pictures this time!

ps I know this looks long and complicated, but its really not. Its just the two batters you have to make separate, so don't be intimidated. 

Chocolate Batter:
1/2 cup (1 stick) butter or margarine, softened (plus extra for pan)
1 cup granulated white sugar
1 teaspoon vanilla extract
2 eggs
1/4 cup each all purpose and whole wheat flours
1/3 cup unsweetened cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt

Peanut Butter Batter:
1/4 cup (1/2 stick) margarine, softened
1/2 cup granulated white sugar
1/2 teaspoon vanilla extract
1 egg
1/8 cup each all-purpose and whole wheat flours
1/8 teaspoon baking powder
1/8 teaspoon salt
1/2 cup smooth peanut butter (I use organic, unsweetened)

Preheat oven to 350° F. Butter an 8-inch square baking pan.

Make the batters:  In separate bowls, one medium for the chocolate and one small for the peanut butter, stir together butter, sugar and vanilla. Add eggs; beat well with a spoon or whisk until smooth. For the peanut butter filling, stir peanut butter into the wet mixture. In a separate bowl, stir together the flours, baking powder and salt for the peanut butter batter. Gradually add to the peanut butter wet mixture. Use that same separate bowl to mix the dry ingredients for the chocolate batter - flours, baking powder, salt and cocoa - then gradually add to the "chocolate" wet mixture, stirring well to blend. 

Pour half the chocolate batter into the prepared pan and spread evenly with a spatula. Place nine dollops of peanut butter - about one heaping tablespoon each - equally spaced on top of the chocolate batter. Sprinkle choc chips now if you want an *extra* chocolate kick. A small scoop works great for this. With a bamboo or metal skewer, gently swirl filling into the batter, running skewer lengthwise and then crosswise through the batter. Pour remaining chocolate batter on top of the peanut butter layer, then add another nine dollops of peanut butter batter on top, using all the remaining batter. Repeat swirling (and maybe choc chip addage).

Bake until a cake tester inserted into brownies comes out with a few crumbs but is not wet, 35 minutes. Cool in pan for 15 minutes, then lift out brownies with the paper and let cool completely on a wire rack before cutting.

Makes 16 brownies.

Light and Fluffy Wheat Rolls

Not that I've been cooking much lately.

But, I did make these for Thanksgiving dinner with the fam; they are always a hit and make a ton.

Hopefully once finals are over and graduation is complete,

we will get off of our taco bell and pizza hut kick.

But probably not until then. 

• 
  
• 2 packages active dry yeast (or about 3 1/2 tablespoons
• 1 3/4 cups warm water 
• 1/2 cup white sugar
• 1 teaspoon salt
• 1/4 cup butter, melted and cooled
• 1 egg, beaten
• 2 1/4 cups whole wheat flour
• 2 1/2 cups all-purpose flour
•  
• 1/4 cup butter, melted (for the tops of the rolls)

1. In a large bowl, dissolve yeast in warm water with the sugar. Let stand until creamy, about 10 minutes.
2. Mix salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3. Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
4. Pull dough apart and roll into 24 balls (somewhere between the size of a golf ball and a tennis ball). Place in a slightly greased pan and let rise once more for another 45 minutes.
5. Preheat oven to 400 degrees F . Bake for 10 mins. Pull out and butter the tops with the 1/4 melted butter. Place back in oven for another 8-10 mins or until golden brown. Remove from oven, and brush again with melted butter.
6. Makes 24 rolls.