Peanut Butter and Chocolate Chunk Brownies

adapted from Bon Appetit

 

ingredients

  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 1/2 cup nutty old-fashioned-style or freshly ground peanut butter
  • 1 1/4 cups (packed) golden brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped

preparation

Preheat oven to 350°F. Generously butter and flour 8-inch square baking pan. Using electric mixer, beat butter in large bowl until smooth. If oil has separated from peanut butter, stir to blend. Add peanut butter to butter; beat until well blended, scraping down sides of bowl occasionally. Beat in brown sugar. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Sift flour, baking powder and salt into medium bowl. Add to peanut butter mixture; beat until blended. Stir in chocolate.

Transfer batter to pan. Using spatula, smooth top. Bake until toothpick inserted 2 inches from edge of pan comes out with moist crumbs attached, about 45 minutes. Transfer pan to rack and cool completely. (Can be made 3 days ahead. Cover; store at room temperature.)

Cut brownies into squares.