Ingredients:
- 1 ¼ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, room temp
- ¾ cup creamy peanut butter
- 1 cup light brown sugar
- 1 egg
- 1 tablespoon pure vanilla extract
- 8 ½ to 9 ounces (about 1 ½ cups) milk chocolate chunks
- ½ cup semi-sweet chocolate chips, melted for drizzling (optional topping)
- Begin by gathering and prepping all of your ingredients according to the ingredient list to have ready and organized for use.
- Preheat oven to 350°, and line a 11 by 9 by 1 ½ inch baking dish or pan with enough parchment paper or foil for there be to a bit of an overhang on the sides, and lightly mist with cooking spray. (You can use a 9 by 13 pan, but the bars will be thinner.)
- Prepare your dry ingredients by whisking together the flour, cocoa powder, baking soda and salt, and set aside for a moment.
- To prepare the dough, add the room temp butter and the peanut butter to the bowl of a standing electric mixer fitted with a paddle attachment, and cream or beat together until fluffy and well blended, about 1 to 2 on medium-low.
- Next, add in the brown sugar, and cream for a few moments more until fluffy and well combined.
- Add in the egg, and once incorporated, add in the vanilla extract, and mix to combine.
- Reduce speed to low, and add the dry ingredients, and mix just until combined (take care not to over mix).
- Add in the milk chocolate chunks, and mix once more to combine.
- Spoon the dough into the prepared pan, and smooth it out to make it even. Then, place into freezer to chill for 15 minutes.
- Bake for about 35 minutes, or until soft but baked through.
- Allow things to cool in the pan for about 20 minutes, then lift out with the parchment paper or foil, and allow to completely cool before cutting into bars.
- To decorate, drizzle the melted semi-sweet chocolate chips over the cooled and cut bars for a little added flair and deeper chocolate flavor, if desired.
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