Recipe: Chunky Brownies

1/2 cup softened butter or margarine
1 cup granulated sugar
1 teaspoon vanilla
2 eggs
1 1/4 cups all-purpose flour
1/4 baking soda
3/4 cup chocolate syrup
1/2 cup chunky peanut butter
Chunky Frosting recipe (recipe follows)

Preheat oven to 350 F.

Cream together butter, sugar, and vanilla. Add eggs, beating well. Set aside.

Combine flour and baking soda. Add, alternately with chocolate syrup, to
butter mixture. Stir in peanut butter.

Pour batter into a greased 9x13-inch pan. Bake for 30 to 35 minutes.

Let cool in pan and top with frosting. Cut into 2-inch squares. 

Yield: Approximately 2 dozen squares.

[The Great American Peanut Butter Book, Larry & Honey Zisman, pg 38; St.
Martin's Press, New York, 1985.]
     

Chunky Frosting

1/3 cup granulated sugar
1/4 cup evaporated milk
2 tablespoons butter or margarine
1/2 cup chunky peanut butter
1 teaspoon vanilla

Combine sugar, milk, and butter in a saucepan and cook over medium heat,
stirring constantly, until mixture boils.

Remove from heat and immediately stir in peanut butter and vanilla. Beat
mixture until smooth.

[The Great American Peanut Butter Book, Larry & Honey Zisman, pg 39; St.
Martin's Press, New York, 1985.]

[I didn't do this right at all. I couldn't find the peanut butter (how can I lose
a great big 5-lb. tin of peanut butter?) and we didn't have chocolate syrup. I
substituted chocolate chips, creamy almond butter, and didn't make the
frosting because I didn't have the time. What I got was chocolate chip
almond butter cookies. The almond flavor made the cookie sweeter than I
expected, with a fruity (almondy) sweetness, not just tasting of a lot of
sugar. They're good that way, too.]

May 1994

Hazel Boston-Baden, P.O. Box 17522, Anaheim CA 92817.
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