CrockPot Peanut Butter Brownies Recipe

Day 48.

Even the name sounds decadent, huh? I got the idea from Cynthia's post about her childhood cafeteria's peanut butter brownies.

I haven't ever had peanut butter brownies before, and my elementary school cafeteria most certainly served nothing remotely similar.

I followed her recipe with only a few adjustments to suit our dietary whims and needs and baked them in the crockpot instead of an oven.

These were moist and delicious and lasted only a few hours in our house.

The Ingredients:

--5 T butter

--1/2 cup granulated sugar

--2 eggs

--1 t vanilla

--1/2 cup flour (I used Pamela's)

--1 cup natural peanut butter

--1/4 t baking powder (omit if using Pamela's)

--1/2 cup milk chocolate chips

--1/2 cup white chocolate chips

The Directions:

--spray the inside of your crock stoneware with cooking spray.

--mix all ingredients in a bowl, dump into stoneware

--prop open the lid of the crockpot with something to let out the steam. I used a chopstick.

--cook on high for 90 minutes to 3 hours.

the brownies are done when the edges start to turn darker, but the center is still light in color. Test with a knife in the center.

I overcooked this batch. I cooked it for 2.75 hours, and although I checked at 2 hours and saw that the edges were turning color, I decided to let it go for a bit longer. That was a mistake.

The edges were too hard and a bit burnt on the bottom. The middle was absolutely perfect and so incredibly tasty that it made up for my blunder.

Thank you, Cynthia, for such a delicious treat!

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Edited 2-21-08 to add:

I just discovered a gluten-free tea time snack roundup! Yay!