Peanut Butter Brownies

Recipe #23041

YIELDS: 16 squares

COMMENT: Cakey (even if chilled, might be because i only use 1/4 c margarine accidentally), texture/taste like PB muffins. Sweetness just fine.

CHANGES:
less 1/2" from 1 c measuring for sugar instead of 1 c sugar
1/4 c marg = 1/3 c
193.5 g (3/4c PB) - Sam's Peanut Butter
*Brush top w/ corn syrup immidiately after baking --> needed so that the peanuts will stick on top
*Sprinkled finely chopped peanuts on top
* As suggested by the poster

EQUIPMENT: Mid rack 350º 23-25min L 8x8 then greased --> next time don't have to grease since PB is pretty oily. when i removed the brwnie from the pan (lifting using the paper) there were oil left in pan

PROCEDURE:
1. Melt margrine, while semi melt, Add in PB, and continue in microwave a few sec. Stir til PB combined with marg well
2. Add sugar, van, well beaten eggs
3. Add AP, pwder - til smooth
4. Bake 350º, top was semi domed, clean pick

RECIPE:


5 tablespoons butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1/2 cup all-purpose flour
3/4 cup peanut butter
1/4 teaspoon baking powder

1. In a 3-quart pan over low heat, heat butter until melted.
2. Remove from heat and stir in sugar, eggs, vanilla, flour, peanut butter, and baking powder until smoothly blended.
3. Evenly spread batter in a buttered and floured 8-inch square pan.
4. Bake in 350°F oven until edges feel firm to touch and begin to turn a shade darker, 25 to 30 minutes.
5. Run a knife between pan rim and baked brownie.
6. Cool in pan on a rack, about 1 hour.
7. Cut into 9 or 16 squares.
8. Store in airtight container up to 2 days, or freeze to store longer.