2 weeks ago
Tuesday, November 16, 2010
These started with a box. My husband was so shocked when I told him. I told him not to tell anyone at work. ;) I've been to the library because it's been cold out- and I voted to add funding- I'd better use it. Anyway that led me to the cookbook section. I walked away with no less than 9 cookbooks to rummage through. I got this (and the next one I'm posting) out of an old Pillsbury Bake Off cookbook. I really love those type of books. They're often created from home chefs who know what works ... I like to think those books are like blogs are today. On to the recipe.
Black, White and Peanut Butter Brownies Printable
adapted from Pillsbury Best of the Bake off Cookbook 1996
1 (9x13size) fudge brownie mix
1/4 c water
1/2 c oil
1/2 c chopped pecans
1c semi sweet chocolate chips
1c white vanilla chips
1 c of peanut butter chips or candy coat
2 c powdered sugar
1/4 c unsweetened cocoa powder
4 T hot water
1/4 c butter, melted
1 t vanilla
1/2 c chopped toasted pecans
Oven to 350.
Pam or parchment a 9x13. In a large bowl combine brownie mix, water, oil and eggs. Don’t over mix- approx 50 strokes. Add in 1/2 c chopped pecans, chocolate chips and vanilla chips. DON’T add the peanut butter candy coat yet. Spread in pan.
Bake at 350 for 28-35 minutes or until center is set. Remove from oven. Melt peanut butter candy coat until smooth and spread over the top of the brownies. While that cools mix the frosting.
In a small bowl, combine all frosting ingredients except the pecans and beat until smooth- it’ll be thin. Pour that over top of the cooled peanut butter layer, spread to cover. Chill an hour and 1/2 or until completely cooled.
Posted by Rebecca (Indecisive Baker) at 3:07 PM