PEANUT BUTTER BROWNIES
Make and share this Peanut Butter Brownies recipe from Food.com.
Provided by busy mom 4
Categories Dessert
Time 53m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven 350.
- combine brownie mix, oil, water and eggs in large bowl; stir 50 strokes with spoon. set aside.
- in small bowl, combine peanut butter and margarine; beat until smooth. add sugar and flour;mix well. add 2 eggs, blend well.
- spread 1/2 of brownie mix into greased 9x13 pan. carefully spread peanut butter mixture evenly over chocolate mixture. spread remaining chocolate mixture over the peanut butter mixture.
- bake for 30-33 minutes. cool 1 hour or until completely cooled. store loosely covered.
Nutrition Facts : Calories 275.9, Fat 17.2, SaturatedFat 3.1, Cholesterol 37.2, Sodium 165.4, Carbohydrate 28.4, Fiber 0.6, Sugar 4.2, Protein 5
CHEWY PEANUT BUTTER BROWNIES
These brownies have been a favorite in my family since I was a small child. Because they're so popular, I usually double the recipe. Great with chocolate frosting!
Provided by Jo
Categories Desserts Cookies Brownie Recipes
Time 40m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan.
- In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.
- Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 22.8 g, Cholesterol 23.3 mg, Fat 8.5 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 1.7 g, Sodium 158.5 mg, Sugar 15.9 g
EASY PEANUT BUTTER BROWNIES
This is adapted from the back of the Betty Crocker Brownie mix box. Since my family doesn't care for Raspberry Brownies I did my own version and substituted Peanut Butter. We prefer the Dark Chocolate brownie mix but it can be used on the Fudge type also.
Provided by sochocmom
Categories Bar Cookie
Time 45m
Yield 16-20 brownies, 16-20 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Make and cool brownies as directed for 13 x 9 pan.
- In small bowl, beat cream cheese, powdered sugar and peanut butter on medium speed until smooth. Spread over cooled brownies.
- You can decorate them by sprinkling chocolate sprinkles or mini chocolate chips on top ( our favorite).
- If using the melted semisweet chocolate for decoration - spread the cooled brownies with the cream cheese / peanut butter mixture and then refrigerate them for 15 minutes, melt the chocolate until smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm before cutting.
- Stored covered in refrigerator.
Nutrition Facts : Calories 337.2, Fat 20.7, SaturatedFat 5.9, Cholesterol 42, Sodium 191.3, Carbohydrate 33.5, Fiber 0.5, Sugar 22.1, Protein 5.6
FUDGY SALTY PEANUT BUTTER BROWNIES
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 2h25m
Yield 12 to 16 servings
Number Of Ingredients 17
Steps:
- Preheat your oven to 325 degrees F.
- For your brownie batter: Melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
- While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it's warm, but not hot anymore.
- While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.
- Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
- Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.
- While the brownies are cooling make the buttercream and ganache.
- For the buttercream: Mix your peanut butter and butter together in a stand mixer until they are totally blended. Turn your mixer down and slowly add your powdered sugar and fine sea salt. Stop the mixer and scrape the sides and bottom of the bowl. Turn your mixer back to medium, add your milk and vanilla and keep mixing until it's fully blended. Dollop the peanut butter buttercream in heaping spoonfuls on top of the cooled brownies. Evenly spread it with the back of a butter knife the over the surface. Scatter the peanuts evenly over the buttercream, pressing into the buttercream so that the ganache has something to hold on to and the peanuts are all covered.
- For the ganache: Melt the chocolate chips and butter together in a small saucepan over low heat, stirring constantly. Allow the ganache to cool down slightly for 10 minutes or so, then pour it evenly over the peanut butter buttercream layer. Smooth the ganache out with the back of a butter knife, making sure to cover the buttercream and peanuts completely. Chill the brownies in the refrigerator until the toppings are set, 1 1/2 hours or so.
- Remove these delicious guys from the refrigerator. Lift up the ends of the foil liner and place the Fudgy Salty Chocolate Peanut Butter Brownies on a cutting board. Cut into squares.
PEANUT BUTTER MARBLED BROWNIES
With help from a common pantry staple you can turn regular brownies into an irresistible treat. By mixing a swirl of rich creamy or crunchy peanut butter into chocolate brownie batter you can create an extra special dessert that's fuss-free and no-fail. Plus, these brownies are ready to eat in just 45 minutes making them ideal for even busy weeknight indulgences.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 20
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan.
- In small microwavable bowl, microwave peanut butter uncovered on High 30 seconds; stir. Drop 20 spoonfuls of peanut butter in 5x4 rows over brownie batter. For marbled design, pull knife through batter and filling about 1 inch apart; turn pan and repeat.
- Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out clean. To cut warm brownies easily, use a plastic knife and short sawing motions. Store tightly covered.
Nutrition Facts : Calories 210, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 125 mg, Sugar 15 g, TransFat 0 g
PEANUT BUTTER BROWNIES
Brownies won't get any better than this peanut butter and chocolate combo frosted with even more peanut butter. Yum!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 20
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. In small bowl, reserve 1/2 cup of the brownie batter; set aside. Spread remaining batter in pan.
- In small bowl, mix brown sugar, 1/4 cup peanut butter and 1 egg. Spoon peanut butter mixture by tablespoonfuls evenly onto brownie batter. Top with random tablespoonfuls of reserved brownie batter. Cut through batter several times with knife for marbled design.
- Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
- In small bowl, mix Peanut Butter Frosting ingredients, until smooth and spreadable. Spread frosting over brownies. Cut into 5 rows by 4 rows. Store tightly covered.
Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 130 mg, Sugar 22 g, TransFat 0 g
PEANUT BUTTER BROWNIES
Super gooey brownies with a crunchy peanut butter centre
Provided by zippylongstocking
Time 1h
Yield Makes Brownies
Number Of Ingredients 6
Steps:
- Preheat the oven to 170C/Gas 3
- Line and grease a baking tray measuring 30x23x4cm well with excess baking paper which will allow you to lift the brownies out rather than turning out of the tray.
- Put the chocolate, butter and 2 heaped tablespoons of the peanut butter in a heatproof bowl over the pan of water on a low heat. Make sure the bowl does not touch the water and the water is not boiling. Gently stir the ingedients until completely melted.
- Once melted, take the bowl off the heat. Add the caster sugar to the mixture and mix well, then add the flour and stir well and finally add the eggs and mix until smooth.
- In another bowl over the hot water, melt the remaining peanut butter (3 heaped tablespoons-add more if you want it really peanutty!) until smooth and runny.
- Pour half of the brownie mixture into the baking tray making sure the whole bottom of the tray is covered. Over the layer of bronwnie mixture, drizzle the melted peanut butter, then pour over the remaining brownie mixture.
- (This isn't essential but looks pretty) Take a teaspoon and put the handle straight down into the mixture in the top left corner of the tray, run it through the mixture in a swirling left to right motion until you reach the bottom of the tray. If there is any peanut butter showing through the top layer of brownie mixture, this will create a marble effect.
- Place in the oven for 30 minutes. Once out, leave to cool in the tin for at least 30 minutes before lifting out of the tray and cutting into squares.
PEANUT BUTTER BROWNIES
Two of our favourite things - peanut butter and brownies - combine to make these irresistible treats
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 45m
Yield Cuts into 16 squares
Number Of Ingredients 5
Steps:
- Set aside 50g each of the peanut butter and chocolate. Heat oven to 180C/160C fan/gas 4 and line a 20cm square baking tin with baking parchment. Gently melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has just about melted. Transfer mix into a bowl to cool down slightly. Turn off heat and use a wooden spoon to beat in the eggs one by one. Stir in the flour and scrape into the tin.
- Melt reserved peanut butter in the microwave on High for 45 secs, or in a pan, until runny, then drizzle over the brownie. Bake for 20-25 mins until it has a crust, but the middle still seems slightly uncooked.
- Melt reserved chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.
Nutrition Facts : Calories 250 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.24 milligram of sodium
PEANUT BUTTER BROWNIES II
These brownies bake up gooey, and are a BIG hit with my family and friends! Has been a family recipe for years. I undercook them just a little, and cutting with a plastic knife works well.
Provided by Tara
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 2h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, beat 2 cups sugar and 3 eggs together until foamy. Stir in the butter and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the egg mixture. Stir in the chocolate chips. Reserve one cup of the batter, and spread the rest into the bottom of the prepared pan.
- In a medium bowl, beat the cream cheese, peanut butter, 1/4 cup of sugar 1 egg and milk until smooth and creamy. Carefully spread the peanut butter batter over the layer of chocolate batter. Drop reserved chocolate batter, by tablespoonfuls onto the peanut butter layer. Cut through the batter with a knife to swirl.
- Bake for 35 to 40 minutes in the preheated oven, or until brownies are set when shaken gently. Cool completely before cutting into bars. Refrigerate until serving.
Nutrition Facts : Calories 668 calories, Carbohydrate 63.3 g, Cholesterol 148.6 mg, Fat 43.7 g, Fiber 3.1 g, Protein 12.5 g, SaturatedFat 23.4 g, Sodium 406.1 mg, Sugar 47 g
CHOCOLATE PEANUT BUTTER BOX BROWNIES (BUCKEYE BROWNIES) RECIPE BY TASTY
Here's what you need: brownie mix, powdered sugar, peanut butter, butter, butter, milk chocolate chips
Provided by Nathan Ng
Categories Desserts
Yield 16 servings
Number Of Ingredients 6
Steps:
- Prepare brownie mix according to box instructions.
- In a medium mixing bowl, combine together the peanut butter, powdered sugar, and melted butter.
- Distribute scoops of the peanut butter mixture on top of the brownie and flatten the mixture to achieve an even layer.
- In a small bowl, combine the milk chocolate chips and butter. Microwave at 15-second intervals until melted, stirring after each interval.
- Pour the chocolate mixture on top of the brownies, then evenly spread to achieve a flat, even layer.
- Chill in the refrigerator for 30 minutes.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 461 calories, Carbohydrate 51 grams, Fat 27 grams, Fiber 2 grams, Protein 6 grams, Sugar 40 grams
PEANUT BUTTER BROWNIES
A friend shared this peanutty brownie recipe with me when I was a teen, and I've been making them ever since. They're scrumptious!-Linda Wales, Millerton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, cream butter, peanut butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa and baking powder; add to creamed mixture just until blended. Pour into a greased 13x9-in. baking pan. Bake at 350° for 22-28 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 190 calories, Fat 10g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 129mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
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