Sugar-shock Bars
From jo_jo_ba 16 years agoIngredients
- 1/3 cup unsalted butter, cut shopping list
- 5 oz premium white chocolate, chopped shopping list
- 2 eggs shopping list
- 2/3 cup sugar shopping list
- 2 teaspoons vanilla shopping list
- 2/3 cup all purpose flour shopping list
- 1/3 cup whole wheat pastry flour shopping list
- ½ teaspoon baking powder shopping list
- ¼ teaspoon salt shopping list
- 1/3 cup peanut pieces shopping list
- 1 tablespoon soft butter shopping list
- ½ teaspoon vanilla shopping list
- ¼ cup peanut butter shopping list
- 1/8 cup milk shopping list
- 3/4 cup icing sugar shopping list
- 5.5 oz white chocolate shopping list
- 1 tablespoon butter shopping list
- 3.5 oz unsweetened chocolate shopping list
- 1 teaspoon butter shopping list
How to make it
- Preheat oven to 350 F.
- Grease and flour a 9-inch square baking pan with parchment.
- Melt butter in a bowl above simmering water.
- Add white chocolate and stir until melted.
- Allow this to cool to room temperature.
- Whip eggs until creamy.
- Add sugar and vanilla and continue to whip until pale and thick.
- Reduce speed to medium and add cooled, melted white chocolate.
- In a separate bowl, sift together flour, baking powder and salt.
- Stir into egg mixture by hand.
- Stir in nuts, spoon into prepared pan.
- Bake 45 minutes.
- Make peanut butter icing: put 1 tablespoon soft butter, ½ teaspoon vanilla, ¼ cup peanut butter and 1/8 cup milk in mixing bowl and cream together.
- Add 3/4 cup icing sugar and mix until thick and creamy.
- Ice Brownies and chill.
- Seperately, melt 150g white chocolate with 1 tablespoon butter and 100 g unsweetened chocolate with 1 teaspoon butter.
- Cover chilled peanut butter icing with layer of white chocolate and chill, then swirl in the melted unsweetened chocolate.
- Chill. Cut and serve when top layer of chocolate has hardened.
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