It was mostly peanut butter. Mostly. Lent will be over soon. And I have given myself dispensation to have chocolate for other birthday celebrations...
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup creamy peanut butter
- 3 tablespoons butter, chilled
- 1/4 cup chocolate and/or peanut butter chips (I had some of both on hand, so I used some of both)
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup creamy peanut butter
- 2 eggs
- 1/4 cup butter, softened
- 1/2 cup chocolate and/or peanut butter chips
- Preheat oven to 375. Spray a 9x13 baking pan with cooking spray.
- For the topping:
- In a small mixing bowl, stir the flour and the brown sugar.
- Using a pastry blender, cut in the peanut butter and butter until the mixture resembles coarse crumbs.
- Stir in about half of the chocolate & peanutbutter chips. Set the topping aside.
- For the cake:
- In a large mixing bowl (I used my stand mixer), stir the flour, brown sugar, baking powder, baking soda, and salt.
- Add the softened butter and peanut butter and blend.
- Alternate the eggs and the milk until the mixture is blended. Don't forget to scrape down the bowl if you don't have a fancy silicone paddle attachment.
- Beat the cake batter on medium speed about 3 minutes. Stir in the remaining chocolate and peanut butter chips.
- Spread the batter evenly in the greased ban and sprinkle the topping on top.
- Bake about 30 minutes until a toothpick inserted in the middle comes out clean.