|Nutritional Guidelines (per serving)|
|Servings: 24 to 36 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
One whiff and it is obvious this delicious dessert is a lover's delight. The chocolate chips are an added bonus. To kick it up another notch, add to the batter as well. This is rich, moist, dense, and positively decadent.
- 2-1/4 cups flour
- 2 cups brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup peanut butter (see Variations)
- 1/2 cup (1 stick or 8 tablespoons) butter (room temperature)
- 1 cup milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips (see Variations)
Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil.
In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt until combined. Using low speed on an electric mixer, slowly blend in peanut butter and butter until mixture resembles coarse crumbs. Remove 1 cup of the crumbly mixture and set aside for use as the topping.
To the remaining mixture, add milk, eggs and extract. Blend on low speed, just until combined. Then increase mixer speed to medium and beat for 3 minutes. Pour into prepared pan and smooth batter to an equal depth. Sprinkle with and top with reserved peanut butter crumb mixture. Tap gently on the counter to set toppings.
Bake 40 to 45 minutes until a toothpick inserted in center of the comes out clean. Cool to room temperature before cutting.
Variations: Use all smooth peanut butter, all chunky or a mixture of both. You may fold an additional 1/2 cup of chocolate chips into the cake batter before topping for more chocolate punch.