Outrageous Chocolate Peanut Butter Chip Brownies

"Calling all chocolate and peanut butter lovers...this one is for you! This is a never-fail winner at every pot luck, church function, family dinner, picnic....I think you get the point. Don't let the large pan size fool you, you can certainly split the batter between two smaller pans."
 
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Ready In:
1hr
Ingredients:
11
Serves:
20
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ingredients

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directions

  • Preheat oven to 350. Grease and flour 13x18x1 1/2 sheet pan.
  • Melt together butter, chocolate chips and unsweetened chocolate in a double boiler.
  • Cool slightly. In a separate bowl stir together egs, vanilla and sugar. Stir egg mixture into warm chocolate and cool to room temperature.
  • In another separate bowl, combine 1 C flour, baking powder and salt. Add to cooled chocolate mixture.
  • Toss peanut butter chips in 1/4C flour to coat. Add to the chocolate batter.
  • Bake for approximately 30 minutes, or until they pull away from the side of the pan.

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RECIPE SUBMITTED BY

We live by the beach and have discovered a new passion for it since our 2 year old daughter was born. My husband and I have been married for almost 7 years and our adorable daughter is our only child. I work part time at a preschool center/drop-in day care which I love because I get to take my daughter to work with me everyday. Don't tell my husband, but I have a love affair with chocolate and peanut butter - I just can't get enough! I love to cook (thanks to wonderful parents) but I am NOT a very good baker - you'd have to see my sister and mom for that. I try to make at least one new recipe each week. My husband is a steak-n-potatoes kind of guy and I am a chicken-n-pasta girl all the way; our daughter would eat pizza and pnut butter & jelly 3 meals a day if we'd let her! So feeding our picky family can be quite a challenge...when I get something on the table we all like I feel like "Super Mom"! I LOVE recipes that can be made in 30 minutes or less, and if I can throw it in a crock pot or make it in one dish I love it even more. I don't generally measure when I cook - I like to cook according to how things taste and smell, so a lot of my recipes will not have measurements for things like diced onions or peppers - but I hope that doesn't scare anybody away; it can be freeing to not be constrained by a measuring cup. I am starting to experiment with my own version of OAMC - I can't spend one whole day cooking, but I am looking for recipes that I can double and then freeze one batch for later.
 
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