Happy Birthday Regina!
Since I couldn't make it up to NYC for her actual birthday, I decided to send up some baked goods in my place! And what better choice than a dessert from the famous NYC Magnolia Bakery?! I got this recipe from Culinary Concoctions by Peabody, who adapted it from the Magnolia Bakery cookbook. I made some further adaptations and the result was quite tasty! (I haaaad to sample one :)
Ingredients
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup smooth peanut butter
3/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
2 tsp vanilla extract
3/4 cup coarsely chopped toasted pecans (omitted)
1/2 cup chocolate chips
1/2 cup coarsely chopped white chocolate (omitted)
Directions
Preheat oven to 325F. Grease and lightly flour and 8 inch square baking pan.In a small bowl, combine the flour, baking soda, baking powder and salt. Set aside.
In a large bowl, cream the butter with the peanut butter and the sugars until smooth about 2-3 minutes. Add the egg and vanilla and beat well. Add the dry ingredients and mix thoroughly. Stir in chocolate chips (reserve 2 tbs). Spread the batter evenly in the prepared pan. Sprinkle the reserved chips evenly over the top and, using a spatula, gently press into the batter. Bake for 30-35 minutes, or until a cake tester inserted comes out clean with moist crumbs attached. Do not overbake! Allow to cool to room temperature before cutting and serving.
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