Ernest Reynoso Gala

CHOCO PEANUT BROWNIES

Choco Peanut Brownies
by Ernest Reynoso Gala

1/2 cup butter, softened
1/4 cup peanut butter
1 cup brown sugar
1/2 cup granulated white sugar
3 eggs
1 teaspoon baking powder
2 cups all-purpose flour
1/2 cup chocolate chips
1/2 cup nuts (peanuts, cashew, or walnuts)

Ask an older person to turn on the oven at 350°F or 175°C. Line a 7″x11″ pan or 13″x9″ foil pan with wax paper.

In a big bowl, mix well with a wooden spoon or hand mixer butter, peanut butter, brown sugar, and granulated sugar. Then, add eggs. Mix well. When there are no more traces of the eggs, add baking powder and all-purpose flour. Mix well until you no longer see the flour.

Spread half of the batter on the pan. Sprinkle with 1/4 cup each of chocolate chips and nuts. Top with the remaining mixture. Sprinkle again the remaining 1/4 cup each of chocolate chips and nuts.

Bake for 25 to 30 minutes. Ask an older person to remove pan from oven. Lightly tap center of cake with a metal spoon. If center is not wet, then it is ready. Cool well, then loosen from pan. Invert on to a chopping board. Cut into two-inch squares.

Tip:
The brownies will be chewier if you do not overbake them. Buy an oven thermometer in the kitchen section of the supermarket for accurate reading.

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