4 (1-ounce) squares unsweetened baking chocolate
2 (1-ounce) squares semi-sweet baking chocolate
2 1/2 cups sugar
1 tablespoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup creamy peanut butter
1/4 cup sugar
1 (3-ounce) package cream cheese, softened
2 tablespoons milk
- To substitute unsweetened cocoa for unsweetened baking chocolate, use 3 tablespoons unsweetened cocoa plus 1 tablespoon butter for each ounce of unsweetened baking chocolate. To substitute unsweetened cocoa for semi-sweet baking chocolate, use 1 tablespoon unsweetened cocoa plus 4 teaspoons sugar plus 2 teaspoons butter for each ounce of semi-sweet baking chocolate.
- Reduce the baking temperature by 25°F., if using dark or nonstick baking pan.
- For tender brownies, stir brownie mixture just until smooth; do not over-mix.