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One whiff and it is obvious this delicious dessert is a peanut butter lover's delight. The chocolate chips are an added bonus. To kick it up another notch, add chocolate chips to the batter as well. This cake is rich, moist, dense, and positively decadent.
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
- 2-1/4 cups flour
- 2 cups brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup peanut butter (see Variations)
- 1/2 cup butter, at room temperature
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips (see Variations)
Preparation:
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 topping.
To the remaining mixture, add milk and eggs and blend on low just until combined. Increase mixer speed to medium and beat for 3 minutes. Pour into prepared pan and smooth batter to an equal depth. Sprinkle with chocolate chips and top with reserves peanut butter crumb mixture.
Bake 40 to 45 minutes until a toothpick inserted in center of cake comes out clean. Cool to room temperature before cutting.
Yield: 24 to 36 servings, depending on cut size.
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.
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
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 topping.
To the remaining mixture, add milk and eggs and blend on low just until combined. Increase mixer speed to medium and beat for 3 minutes. Pour into prepared pan and smooth batter to an equal depth. Sprinkle with chocolate chips and top with reserves peanut butter crumb mixture.
Bake 40 to 45 minutes until a toothpick inserted in center of cake comes out clean. Cool to room temperature before cutting.
Yield: 24 to 36 servings, depending on cut size.
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.
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
