This Black Bottom Peanut Butter Brownies recipe delivers a moist chocolate brownie topped with rich, creamy peanut butter and sour cream and another dollop of chocolate.

The brownie batter:
3 eggs
1 cup butter
2 teaspoons vanilla extract
2 cups sugar
1-1/4 cups unbleached all-purpose flour
3/4 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk chocolate chips

The filling:
16 ounces cream cheese, softened
1/2 cup creamy peanut butter
1/4 cup sugar
1 egg
2 tablespoons milk

Preheat oven to 350°. Grease a 9″ x 13″ baking pan.

In a medium bowl, stir to blend 2 cups sugar, flour, cocoa, baking powder and salt. In a large bowl, combine 3 eggs, butter and vanilla. Add the flour mixture to the egg mixture and mix well; stir in chocolate chips. Scoop 1 cup of the batter out of the bowl and set aside. Spread the remaining batter into the bottom of the prepared pan.

In a small mixing bowl, beat the cream cheese, peanut butter and sugar until smooth. Add 1 egg and the milk; beat on low until just combined. Gently spread the peanut butter mixture over the batter. Drop the reserved batter by tablespoons over the peanut butter layer. Swirl the batter through the peanut butter layer with a knife.

Bake for 35 – 40 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and place the pan on a wire rack to cool. Cool completely before cutting. Refrigerate until serving.

Yield: 36 brownies.

(Alternate & misspellings for search purposes: recipies, recepy, free recipes, recepe, recipy, recipet, reicpe, recepey, creme, creem, ceam, cteam, chese, sheese, heese, chesse, cchese, shese, eeg, eg, aeg, choklit, cholate, colate, chalkalte, chalklate, chocoalte, chalkalot, chocalot, chilate, chocolat, choclat, peenut, eanut, peaanut, peanuuts, panuts, peanutts, banilla, vanila, vinella, vinela, binella, vinela, coco, coacoa, coaco, koko, kocoa, kokoa, coocoo)

You probably remember this divine Black Walnut Fudge as the creamy, deeply flavored stuff your Grandma used to make.

2 squares unsweetened chocolate
3/4 cup whole milk
1 tablespoon light corn syrup
2 cups sugar
1/8 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla
1 cup black walnuts, chopped

In a heavy saucepan, combine chocolate and milk. Stirring constantly, cook over low heat until chocolate is melted and milk is scalded. Stir in corn syrup, sugar and salt.

Over medium heat, stir in sugar until it is completely dissolved. Wipe away any crystals that form on the side of the pan. Without stirring, continue to cook on a fairly low boil to the soft ball stage of 236°. Remove from heat. Add the butter without stirring and cool to lukewarm, 110°.

Add the vanilla and beat until the fudge loses its gloss. It will begin to thicken. Quickly stir in the walnuts and immediately turn the fudge immediately into lightly buttered 8″ square pan. Score the fudge into 16 pieces while still warm; that’s 4 scores in a north-south direction and 4 scores in an east-west direction.

When the fudge cools and becomes firm, cut into pieces.

Yield: 1-1/2 pounds

((Alternate & misspellings for search purposes: recipies, recepy, recipes, recepe, recipy, recipet, reicpe, recepey, fuge, dudge, wallnut, welnut, alwnut, cadny, candie)

A departure from the expected Christmas cookie and quickly prepared, everyone anticipates the moment the Butterscotch Brownies are cool enough to devour!

1/4 cup shortening, I prefer butter flavored
1 cup brown sugar, firmly packed
1 egg
1 teaspoon vanilla
3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon cornstarch
1/2 teaspoon salt
1/2 cup walnuts, chopped
1/2 cup pecans, roasted, chopped

Preheat oven to 350° and grease an 8″ x 8″ x 2″ baking pan.

Mix well or sift together flour, baking soda, corn starch and salt. Heat the shortening over medium-low heat until melted and remove from heat. Add the brown sugar, egg and vanilla until well incorporated. Add the flour mixture and stir until all is moistened and add nuts until well mixed.

Spread batter into greased pan; bake for 25 minutes.

While still warm, cut into 1-3/4″ squares.

Yield: 9 brownies

(Alternate & misspellings for search purposes: recipies, recepy, recipes, recepe, recipy, recipet, reicpe, recepey, bronies, brownes, peacans, peecans, peekans, peakans, peans, pecaas)

© 2011 I Love You Recipes Suffusion theme by Sayontan Sinha