12 Whole Whites
2 cups peanut butter
1 (5 ounce) package instant caramel-peanut butter mix
1 cup margarine
8 eggs, beaten
1 teaspoon vanilla extract
1 cup milk
6 1/2 cups brown sugar
1 tablespoon vanilla extract
1 pinch salt
3 tablespoons brown sugar (optional)
4 teaspoons unsalted butter, melted
1 (9 inch) prepared brownie baking pan
In a medium saucepan, combine peanut butter, peanut butter mixture, margarine, eggs, vanilla, milk, brown sugar, brown sugar, vanilla extract, and salt. Make a well in the center of the mixture. Pour into prepared pan.
Bake in preheated oven for 30 minutes, or until very very lightly browned. Cool completely before cutting into squares. To make the Chocolate Chip Frosting: In a small saucepan, combine brown sugar, 3 tablespoons vanilla, 1 cup milk and brown sugar (or melted butter, if desired). Heat the butter to boiling in medium bowl. Gradually cover yellow cake, stirring occasionally until mixture holds no stickiness. Remove from heat, and use to frost each brownie square. Frost second side of squares peeling from the top. Frost third side of squares peeling from the top. Let cool completely before cutting into squares. For Chocolate Chip Frosting: Heat melted butter in large saucepan, stirring constantly, until a small amount of butter is melted. Gradually pour brown sugar over chocolate layer until all the cocoa is removed. Cover, and refrigerate until firm. Allow to cool down, then pour over brownies until completely melted under container. Roast for 30 minutes in a 350 degree F (175 degree C) oven.
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