- Portion size 20 servings
- Credits : Canadian Living Magazine: November 2010
Ingredients
Method
In large bowl, beat 1/4 cup (60 mL) of the peanut butter, the butter and sugar; beat in eggs, 1 at a time. Beat in vanilla. Beat in chocolate.Stir in flour, baking powder and salt. Spread in parchment paper–lined 8-inch (2 L) square metal cake pan.
By spoonfuls, drop remaining peanut butter over top. Run knife through batter to swirl; smooth top. Bake in 350°F (180°C) oven until tester inserted in centre comes out with a few moist crumbs clinging, about 20 minutes. Let cool in pan on rack. Cut into squares.
Nutritional facts Per square: about
- Sodium 87 mg
- Protein 4 g
- Calories 173.0
- Total fat 11 g
- Potassium 58 mg
- Cholesterol 40 mg
- Saturated fat 5 g
- Total carbohydrate 15 g
%RDI
- Iron 5.0
- Folate 8.0
- Calcium 2.0
- Vitamin A 5.0
