4 large eggs

2 teaspoons pure vanilla extract

1 1/2 cups unbleached all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, softened

1/2 cup smooth peanut butter

1 cup packed light brown sugar

1 bag (12 ounces) bittersweet or semisweet chocolate chips

Preheat the oven to 325˚F. Grease a 9-inch by 5-inch loaf pan and dust with flour.

Combine the eggs and vanilla in a large glass measuring cup and lightly beat. Combine the flour, baking powder, and salt in a medium bowl.

Combine the butter, peanut butter, and brown sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping once or twice to scrape down the sides of the bowl. Turn the mixer to low speed and add the flour, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition mix on medium speed for 1 minute. Stir in the chocolate chips.

Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes, tenting the cake with foil after about 1 hour if it looks like it is browning too quickly. Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Slice and serve.

Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

Recipe from: Cake Keeper Cakes – Lauren Chattman

Notes: Made for the first time on 11-11-11. VERY GOOD! I used 2 cups of bittersweet chips!