Peanut Butter Brownies

Submitted by Coppercloud

"From Amish Cooking. I am cutting the recipe in half. Does not say how much it makes, but with 4 cups flour for original recipe I would assume it a lot. I am guessing at the serving of 24, it would depend on the size you cut them into. The recipe does not state what size cookie sheet."

 

• Ready In: 45mins
• Ingredients: 10
• Yields: 1 cookie sheet
• Serves: 24

ingredients

• 1 cup sugar
• 3⁄4 cup brown sugar
• 1⁄4 cup shortening
• 1⁄2 cup peanut butter, best to use old fashion type like Laura Scudder's
• 3 eggs
• 1 1⁄2 teaspoons vanilla
• 2 cups pastry flour, see sub below
• 1 3⁄4 teaspoons baking powder
• 3⁄4 teaspoon salt
• 1⁄4 cup nuts, chopped

directions

1. 350 degrees oven. Mix all dry ingredients together. Cream together the sugar, shortening and peanut butter.
2. Add the eggs and vanilla, then add the dry ingredients and mix well. Add nuts last.
3. Press the dough into a cookie sheet and bake for 30 minutes. Cut bars while still warm.
4. Pastry flour sub: To make two cups of pastry flour, combine 1 1/3 cups (185 grams) all-purpose flour with 2/3 cup (90 grams) cake flour. OR Combine 1 3/4 cups all-purpose flour with 1/4 cup cornstarch. The easiest way to do this substitution is to put 2 tbsp of cornstarch in the bottom of a 1-cup measuring cup, then fill the cup as usual with all-purpose flour and level top. Do this for each cup.