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[[Category:Dessert Recipes]]
 
[[Category:Dessert Recipes]]
 
[[Category:Brownies]]
 
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[[Category:Peanut butter chips Recipes]]
[[category:flour Recipes]]
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[[Category:Flour Recipes]]
[[category:vanilla extract Recipes]]
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[[Category:Vanilla extract Recipes]]
[[category:vegetable oil Recipes]]
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[[Category:Vegetable oil Recipes]]
[[category:baking powder Recipes]]
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[[Category:Baking powder Recipes]]
[[category:white chocolate chips Recipes]]
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[[Category:White chocolate chips Recipes]]
[[category:vanilla powder Recipes]]
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[[Category:Vanilla powder Recipes]]
[[category:cocoa Recipes]]
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[[Category:Cocoa Recipes]]
[[category:Sugar Recipes]]
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[[Category:Sugar Recipes]]
[[category:granulated sugar Recipes]]
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[[Category:Granulated sugar Recipes]]
[[category:flour Recipes]]
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[[Category:Egg Recipes]]
[[category:egg Recipes]]
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[[Category:Oil Recipes]]
[[category:salt Recipes]]
 
[[category:oil Recipes]]
 

Revision as of 03:51, January 9, 2010

Ingredients

Directions

  1. Heat oven to 350°F. Place about 40 foil baking cups (2-inches in diameter) on cookie sheets.
  2. Stir together cocoa and oil in large bowl until smooth; stir in Sugar.
  3. Beat in eggs and vanilla; stir in flour, baking powder and salt.
  4. Stir in 1 cup peanut butter chips, reserving remaining 2/3 cup for frosting.
  5. Drop mixture by rounded tablespoonfuls into baking cups.
  6. Bake 15 to 18 minutes or just until set and small cracks appear on surface.
  7. Remove from oven; immediately place about 6 reserved peanut butter chips on center of each brownie.
  8. Let stand several minutes to soften; swirl melted chips with knife or spatula.
  9. About 3 dozen brownies.


See also

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