Method :
-
Melt butter and chocolate over low
heat; cool.
-
Blend in sugar, peanut butter, 1/4 tsp
salt, and vanilla.
-
Beat in eggs, one at a time.
-
Stir in flour.
-
Spread in greased 8x8x2-inch pan.
-
Bake at 350° about 25 minutes.
-
Wrap extra brownies in
moisture-vapor-proof material; seal.
-
Label with contents, date. Freeze.
-
Thaw in wrap at room temperature.
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