August 26, 2008
Operation Baking GALS Mission Two Team Barefoot: Peanut Butter Brownies and Mint Chocolate Chip Bars
Over at Operation Baking GALS it's time for Mission Two and I'm on Team Barefoot this go around! I decided to send a couple of things again just as I did last time. This time I decided to make some Peanut Butter Brownies and some Mint Chocolate Chip Bars to send. I sent my package out Saturday morning so hopefully they'll arrive soon!
If you are interested in getting involved in Operation Baking GALS yourself check out the website and for now why don't you try one of the recipes for yourself? What are you waiting for??
What You'll Need for the Peanut Butter Brownies:
4 ounces of baking chocolate
1 stick of butter
2 cups of unbleached all purpose flour
1 cup of organic cane sugar
1 teaspoon of sea salt
2 teaspoons of baking powder
1 cup of buttermilk
1 cup peanut butter (Note: Crunchy or smooth will work. I used smooth.)
Preheat oven to 350 F.
Melt baking chocolate with butter in either a double boiler or in the microwave until smooth. Let cool to room temperature.
In a large bowl stir together flour, salt and baking powder until completely incorporated. Add chocolate mixture, eggs and buttermilk and stir until completely mixed. Stir in peanut butter until incorporated and spread batter into a 13 X 9 inch pan that has been sprayed with non-stick spray.
Bake for 25-35 minutes until brownies are fudgy. Let cool completely and slice into squares. Store in an airtight container.
Notes: If you leave out the peanut butter you just have your basic brownie, but the peanut butter gives the brownie such a wonderful flavor.
What You'll Need for the Mint Chocolate Chip Bars:
2 sticks of butter, softened
1 1/2 cups of organic cane sugar
1 teaspoon of baking soda
1 teaspoon of sea salt
2 1/4 cups of unbleached all purpose flour
1 - 10 ounce package of mint chocolate chips
Preheat oven to 375 F. (Note: If you were using this dough for cookies instead of bars, you would want to chill the dough for at least 4 hours before baking, but since you are baking like you would brownies you can skip the chilling.)
In the bowl of a mixer cream together butter, sugar and eggs. Add salt and baking soda and mix until incorporated. Add flour slowly and mix until dough forms. Stir or mix in chocolate chips and spread the dough out into a 13 X 9 inch pan that has been sprayed with non-stick spray. Bake for 25-30 minutes until golden and done through.
Remove from oven and let cool to room temperature and then slice into squares. Store in an airtight container.
Notes: This is just an adaptation of the basic Toll House Cookie recipe. You could use regular chocolate chips and add nuts if you liked.
Posted by Dianne at August 26, 2008 7:34 AM
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Everything looks delicious! I'm sure these will be very much appreciated! I can't wait to try out these recipes!
Posted by: Erin at August 26, 2008 6:27 PM
Ooh! These both look delicious!
Posted by: Hannah at August 26, 2008 6:37 PM
Yum. I'm going to have to try the peanut butter brownies. I have a recipe for a peanut butter swirl brownie, but I've never tried one that completely mixes in the peanut butter.
Posted by: Di at August 26, 2008 10:45 PM
I only had a bite of each before I packed them up, but they were both winners! :o)
I thought it would be an interesting thing to mix it completely in. I have one that swirls it in too. I liked the way it turned out and the moist texture! :o)
Posted by: Dianne at August 27, 2008 10:10 AM