Hi you all– That adorable Sally is getting married in a couple weeks! And all the family’s baking-type friends are providing easy to serve desserts for a big bountiful sugar laden table of sweets. She’ll have little place cards labeling “Lavendar Lemon Bars by Ruth” or “Coconut Cupcakes by Betty.” It should be spetacu-licious!
My contribution is these peanut butter cookie brownies– I hope. I’m waiting for them to come out of the oven to see if they are special enough for Sally’s wedding! They do smell peanut buttery good! If I do send this off to you, you know they turned out A-OK!
PEANUT BUTTER COOKIE BROWNIES
1 family size dark chocolate brownie mix (for a 9″x13″ pan)*
1/2 cup canola oil
1/4 cup water
Mix up the brownie mix per instructions on the box. The one I used called for 2 eggs, 1/2 cup oil and 1/4 cup water. Stir is 50 strokes until it’s all blended and spread it into a 9?x13″ pan sprayed with cooking spray.
Peanut Butter Cookie Layer:
1 cup chunky peanut butter
1/2 cup chopped peanuts (optional)**
1/4 cup white sugar
1/4 cup brown sugar
4 tab. butter
2 tab. flour
1 tsp. vanilla
Put all these ingredients into a mixing bowl and beat them together with an electric mixer. Drop the soft batter by spoonfuls onto the top of the brownies. Then use a sharp knife to swirl it into a pretty pattern with the chocolate batter.
Pop it into the oven at 350 degrees for 35-40 minutes until they are cooked through– Insert a sharp knife to check.
*You can make your own brownies from scratch. I do sometimes. But I think a dark chocolate brownie mix would work just fine here.
**I added extra peanuts–just because I love them so much. Got one of those little bags for 50 cents at the check out line at the grocer’s–to make them a little bit peanutier.
P.S.– They turned out just fine. I took this practice batch and set them on the table in the teachers’ room at school and they were a hit!