Wednesday, September 9, 2009
I'm a big time fan of a blog called The Chocolate Peanut Butter Gallery. It is anything and everything devoted to that amazing combo. My favorite ice cream flavor at Baskin Robbins is Peanut Butter 'n Chocolate. My favorite candy from Charles Chocolates is the Peanut Butterfly (chocolate enrobing a peanut butter filling). Reese's Peanut Butter Cups were always my favorite Halloween candy as a child. When I go to Crumbs Bake Shop in Beverly Hills, the only cupcake I ever order is the Peanut Butter Cup. I hold a very special place in my heart for chocolate combined with peanut butter. And more to the point, I have a major weakness for it.
These Peanut Butter Chocolate Chip Bars come from a Chocolatier Magazine cookbook. Say no more! They are chewy and gooey and peanutbuttery and exactly what I, as a chocolate peanut butter worshiper, am looking for. If you belong to that camp, too, then indulge yourself and make these. They are incredibly easy to prepare and use basic ingredients you're bound to have handy.
Sure, the saying goes, "Everything in moderation." It's a good rule to live by, so fine, I don't plan to die from a chocolate peanut butter overdose. But a temporary food coma works for me.
Peanut Butter Chocolate Chip Bars
Recipe by Mary Goodbody and the editors of Chocolatier Magazine in Glorious Chocolate
1 1/3 cups all-purpose flour
1 teaspoon double-acting baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup extra-chunky peanut butter
4 tablespoons (1/2 stick) unsalted butter, softened
1 cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
6 ounces (about 1 cup) semisweet chocolate chips
1. Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-inch square baking pan with aluminum foil so that the foil extends 2 inches beyond two opposite sides of the pan. Lightly butter the bottom and sides of the foil-lined pan.
2. In a small bowl, stir together the flour, baking powder, baking soda, and salt.
3. In a large bowl, using a hand-held electric mixer set at medium-high speed, beat the peanut butter, butter, and brown sugar for 2 to 3 minutes or until well combined. Beat in the eggs and vanilla. Using a wooden spoon, stir in the flour mixture until just combined. Sir in the chocolate chips. Scrape the batter into the prepared pan and spread evenly.
4. Bake for 25 to 30 minutes or until a cake tester or toothpick inserted into the center of the pan comes out with a few moist crumbs clinging to it. Do not overbake the brownies. Cool in the pan on a wire rack for 30 minutes. Using the two ends of the foil as handles, lift the bars out of the pan. Leaving the bars on the foil, cool on the wire rack for at least 2 hours. Invert the bars onto a plate and carefully peel off the foil. Invert again onto a smooth surface and cut into 12 bars. Store the bars in an airtight container.
Yield: 12 bars.
Step-by-Step in Pictures
Combine dry ingredients in a bowl...
In a mixing bowl, cream the peanut butter, butter, and brown sugar together...
It will look like this delicious batter (which tastes amazing but I promise it's worth continuing on with the recipe!)...
Add the eggs and vanilla...
Now the batter is becoming more goopy and ribbony...
Fold in the dry ingredients (do not overmix)...
The batter will become thick...
Stir in the chocolate chips...
Spread the batter into a greased, foil-lined pan...
Bake at 350 degrees F for about 25 minutes (my speedy gonzalez oven required only 22 minutes)
And here you go!
Full of peanut butter flavor! And the chocolate chips stay soft and melty!