Prep 30 mins
Cook 23 mins
In 'Heirloom Baking with the Brass Sisters'
- 1 1⁄2 cups flour
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 2⁄3 cup butter
- 3⁄4 cup brown sugar
- 1 cup sour cream
- 1 teaspoon vanilla
- 2 eggs
- 1⁄2 cup chunky peanut butter
- 1⁄2 cup semi-sweet chocolate chips, melted
- 1⁄2 cup semi-sweet chocolate chips
- Position the oven rack in the middle position; preheat oven to 375°; line a 9 x 13 inch jelly roll pan with foil, shiny side up; coat the foil with butter or vegetable spray.
- Sift the flour, baking powder, and salt together.
- Cream butter and brown sugar in the bowl of a standing mixer fitted with the paddle attachment.
- Add in sour cream, vanilla, and eggs and beat until smooth.
- Add sifted dry ingredients and combine.
- Divide the batter in half.
- Add peanut butter to half of batter and chocolate chips to other half; mix in thoroughly.
- Spread chocolate batter in pan using the offset spatula (layer will be very thin).
- Gently spread the peanut butter batter on top.
- Bake 18 minutes or until a pick comes out clean.
- Topping: remove pan from oven; place on a rack, and sprinkle chocolate chips over the top.
- Allow 5 minutes for chocolate chips to soften and melt.
- Spread chocolate with a spatula.
- Cool on rack 20 minutes more and then refrigerate 1 hour, or until cold and firm.
- Cut into squares or triangles while cold.
- Store between sheets of wax paper in a covered tin in the refrigerator.