Wow, it’s been such a long time! We took a family vacation to the Southern Hemisphere (Australia and New Zealand to be exact) for some sun this winter. Oh how I love hotels! No dishes, no vacuuming, not even bed making if you don’t feel like it. But, on the other hand, no kitchen aids or butter and brown sugar. They did have some amazing bakeries down under, and we managed to get along just fine on lambingtons and lots of Cadbury chocolate. But once we returned I went straight for this peanut butter and chocolate recipe. What a great way to make a comeback!! Rich, gooey, and delicious…pure baking decadence in every way. In my opinion they’re the perfect marriage of brownie and cookie. So completely satisfying. (Oh, did I mention that they’re easy too?)
From Kitchen Simplicity
1/2 cup peanut butter
1/3 cup margarine (or butter), softened
2/3 cup white sugar
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips (semi-sweet or milk chocolate)
Preheat oven to 350 degrees F (175 degrees C ). Grease a 9×9 inch baking pan.
In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended. Fold in chocolate chips.
Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.