In one brilliant stroke, you can make a pan of brownies that will thrill chocolate lovers, peanut butter lovers and fans of PB&J.
What You Need
Original recipe yields 24 servings
1/2 cup creamy peanut butter
1/4 cup butter or margarine, softened
1 cup packed brown sugar
2 egg s
1 tsp. vanilla
1/2 cup flour
1/4 tsp. salt
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into small pieces
1/2 cup chopped PLANTERS Dry Roasted Peanuts
1/2 cup strawberry jam
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Let's Make It
Heat oven to 350°F.
Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Beat peanut butter, butter and sugar in large bowl with mixer until blended. Add eggs and vanilla; mix well. Beat in flour and salt. Stir in chocolate and nuts.
Pour into prepared pan. Drop jam by spoonfuls over batter; swirl gently with knife.
Bake 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownie from pan before cutting to serve.
Brownies can be stored, tightly wrapped in foil, at room temperature for up to 5 days before serving.
Prepare using BAKER'S White Chocolate.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.