- For pastries: sticks of softened butter - 2 Pieces
- sugar - 1 3/4 Cups
- peanut butter - 1 glass
- eggs - 2 pieces
- yolk - 1 piece
- extract of vanilla - 2 teaspoons
- flour - 2 cups
- semi-sweet chocolate chips - 1 1/2 cups
- salt - 1/2 teaspoonfuls
- For chocolate glaze: semisweet chocolate chips - 1 1/2 cups
- fat cream - 1/2 cup
- butter - 1 Art. a spoon
1. Make cakes. Preheat the oven to 175 degrees with the counter in the center. Lubricate the pan with oil, then cover with parchment paper and grease with parchment. Beat together butter and sugar with an electric mixer at high speed, then add peanut butter and continue to whisk. Add eggs, yolk and vanilla extract. Reduce the speed to low and add flour. Add the chocolate chips, gently mix. 2. Put the dough on a prepared baking sheet, leveling with a spatula. Bake until golden brown, from 40 to 45 minutes. Allow to cool completely on a baking sheet, about 1 1/2 hours. 3. In the meantime, make chocolate icing. Put the chocolate chips in a bowl. Pour the cream to a boil in a small saucepan, pour the cream over the chocolate chips and let stand for 1 minute. Add the butter and lightly beat until the chocolate melts, until a uniform mixture is obtained. Pour the frosting onto the cooled dough and let stand for about 15 minutes. 4. Cut into squares and serve. Store the cakes in one layer in a sealed container for 3 days.
Servings: 8