Peanut Butter Brownies
"This recipe comes from AMISH COOKING by Pathway Publishers 7th edition 1986. The recipe originally makes two large jelly roll sized pans, but I have cut the recipe in half for my own convenience. A very good basic recipe that is awesome frosted with fudge frosting or add a cup of bittersweet chocolate chips instead if you like."
Ingredients
Nutritional
- Serving Size: 1 (68.6 g)
- Calories 291.4
- Total Fat - 14.9 g
- Saturated Fat - 6.7 g
- Cholesterol - 45.9 mg
- Sodium - 219.1 mg
- Total Carbohydrate - 38.8 g
- Dietary Fiber - 2.3 g
- Sugars - 27.7 g
- Protein - 4.1 g
- Calcium - 60 mg
- Iron - 1.1 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cream together by hand or electric mixer; shortening/butter, peanut butter and sugars in this order until fluffy.
Step 2
Add eggs and vanilla and blend well.
Step 3
Sift flour, baking powder and salt before stirring into the wet ingredients by hand.
Step 4
If adding peanuts and chocolate chips, work in chopped peanuts and chocolate chips by hand, not mixer. Dough will be kind of stiff.
Step 5
Press into an ungreased large jelly roll type pan with low sides. Mine are 10 inches by 14 inches.
Step 6
Bake at 350 degrees Fahrenheit for 20 to 25 minutes, over baking will cause these to be quite dry so watch the time.
Step 7
Cut bars while warm. When cool they can be frosted with frosting of choice.
Tips
No special items needed.