Serves: 36
Total Calories: 196
Heat oven to 350°F. Grease 13 x 9-inch pan. In large bowl, beat 2 cups sugar and 1 cup margarine until light and fluffy. Add 4 eggs one at a time, beating well after each addition. Add 2 teaspoons vanilla blend well. In small bowl, combine 1 1/2 cups flour, cocoa, baking powder and 1/2 teaspoon salt. Gradually add flour mixture to sugar mixture mix well. Stir in peanut butter chips.
In small bowl, beat peanut butter and 1/3 cup margarine until smooth. Add 1/3 cup sugar and 2 tablespoons flour mix well. Add 3/4 teaspoon vanilla and 2 eggs blend well. Spread half of chocolate mixture in greased pan. Spread peanut butter mixture evenly over chocolate mixture. Spread remaining chocolate mixture evenly over peanut butter mixture. To marble, pull knife through layers in wide curves.
Bake at 350°F. for 40 to 50 minutes or until top springs back when touched lightly in center and brownies begin to pull away from sides of pan. Cool completely.
In medium saucepan over low heat, melt chocolate and 3 tablespoons margarine, stirring constantly until smooth. Remove from heat. Stir in powdered sugar, 1/4 teaspoon salt, 3/4 teaspoon vanilla and enough water (4 to 5 tablespoons) for desired spreading consistency. Frost cooled brownies cut into bars.
HIGH ALTITUDE - Above 3,500 feet: No change.
Nutrition Per Serving (1 bar): Calories 260 Protein 5g Carbohydrate 30g Fat 14g Sodium 200mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Peanut Butter 'n Fudge Brownies recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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