Chocolate Peanut Butter Cookie Pie
INGREDIENTS:
4 Squares (1-oz) semisweet
-chocolate
1/2 Stick unsalted butter
1/2 c Peanut butter
1 c Granulated sugar
2 lg Eggs; lightly beaten
1 ts Pure vanilla extract
1/4 c All-purpose flour
1 pn Salt
1 tb Unsweetened cocoa powder
1 tb Confectioners' sugar
4 Squares (1-oz) semisweet
-chocolate
1/2 Stick unsalted butter
1/2 c Peanut butter
1 c Granulated sugar
2 lg Eggs; lightly beaten
1 ts Pure vanilla extract
1/4 c All-purpose flour
1 pn Salt
1 tb Unsweetened cocoa powder
1 tb Confectioners' sugar
1 tablespoon each: unsweetened cocoa powder, confectioners' sugar
1. Heat oven to 325 degrees. Line an 8-inch baking pan with aluminum foil.
2. Combine chocolate, butter and peanut butter in a medium saucepan. Cook over low heat, stirring often, until smooth. Remove from heat and stir in granulated sugar. Cool 1 to 2 minutes; add eggs and vanilla. Mix thoroughly. Stir in flour and salt.
3. Transfer batter to prepared pan. Bake until set, 35 to 40 minutes. A toothpick will test with some moist crumbs. Brownies will firm a bit as they cool.
4. Cool in pan 20 minutes. Carefully lift foil from pan and cool brownies completely. Freeze until firm or as long as 2 weeks.
5. To serve, cut brownies into squares or triangles. Combine cocoa and confectioners' sugar; sift over brownies.
/COOKIES