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
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
THE BEST PEANUT BUTTER BROWNIES
This recipe is from my sister in-law. They are sooo moist and sinfully good! They are simply the BEST I have ever had. Number of serving depends on how you cut them.
Provided by Chef Eileen
Categories Dessert
Time 27m
Yield 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 325 degrees.
- Grease shallow 13x9 pan.
- Cream together butter and peanut butter.
- Beat in sugars and egg.
- Add flour, soda, vanilla and salt.
- Mix well and spread in pan.
- may look like you don't have enough -- but just keep speading it!
- Bake about 17 minutes till rises.
- Spread frosting while hot!
- (they may not look done but they will be risen high and that is right,when you spread the frosting they will probably bubble and drop and that is OK).
- Frosting:.
- Place butter and milk in small saucepan and bring it just to a boil. Pour.
- into bowl over powdered sugar. Blend in all other ingredients, mix well and.
- spread on brownies.
- ENJOY!
THE BEST PEANUT BUTTER BLOSSOMS
If you're a peanut butter lover then these chewy cookies with a warm, gooey chocolate center will be sure to satisfy. This recipe makes about 4 dozen, so it's perfect for any holiday or big-batch baking.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield about 48 cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, baking soda and salt in a medium bowl until combined.
- Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 5 minutes. Add the peanut butter and continue beating until fluffy, 1 minute. Add the egg and vanilla and beat until combined. With the mixer on low speed, gradually add the dry ingredients until combined. Cover with plastic wrap and refrigerate for 1 hour.
- Position 2 racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Lightly grease 2 baking sheets with nonstick spray.
- Roll half the dough into 1-inch balls (about 1 tablespoon each) and then roll in granulated sugar. Place on the prepared baking sheets about 2 inches apart. Chill the remaining dough while the first batch bakes.
- Bake, rotating and switching the pans halfway through, until the cookies are puffed and lightly golden, 10 to 11 minutes. Immediately press a chocolate candy into the center of each cookie. Let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough.
LUNCHBOX PEANUT BUTTER BROWNIES
Peanut butter + chocolate = delicious! From America's Test Kitchen, these are a variation on their basic "lunchbox brownie." Dense and rich and peanut-buttery. This makes a small pan (8x8) so it will be gone quickly. :)
Provided by appleydapply
Categories Bar Cookie
Time 42m
Yield 16 brownies, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line 8-inch square baking pan with foil (letting foil hang over sides) and grease.
- Melt butter and chocolate together in the microwave, stirring often, 1-3 minutes. Let cool slightly.
- In a medium bowl, stir together flour, baking powder, and salt.
- In a large bowl, whisk together sugar, eggs, and vanilla. Whisk in the melted chocolate mixture until combined. Stir in the flour mixture until just incorporated.
- Scrape batter into the prepared pan and smooth the top.
- Drop the peanut butter in small dollops over the brownie batter, then run a knife through the batter to swirl.
- Bake brownies 22-27 minutes, rotating pan halfway through, until a toothpick inserted comes out with a few moist crumbs.
- Let brownies cool completely in the pan on a wire rack, for about 2 hours. Remove brownies from pan by grabbing two sides of foil and lifting. Cut into squares.
Nutrition Facts : Calories 186.5, Fat 11.9, SaturatedFat 6.1, Cholesterol 41.7, Sodium 83.3, Carbohydrate 19.2, Fiber 1.4, Sugar 13.1, Protein 3.4
THE BEST LUNCH LADY PEANUT BUTTER BARS RECIPE
These Lunch Lady Peanut Butter Bars are the EXACT recipe they once served in schools! These peanut butter bars have a soft, chewy peanut butter cookie base, creamy peanut butter center and chocolate buttercream on top. These are the best peanut butter bars of all time!
Provided by Camille Beckstrand
Categories Dessert
Time 40m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, cream together butter, sugar and brown sugar together.
- Add vanilla, eggs, and 1 cup of the peanut butter; stir to combine.
- Add oats, flour, baking soda and salt and mix until well combined.
- Spray a baking sheet (half sheet jelly roll pan that is approximately 17.8 x 12.8 x 1 inch) with nonstick cooking spray and spread out dough in an even layer.
- Bake for 15 minutes and remove from oven.
- Drop remaining peanut butter (about 1 1/2 cups) by very small spoonfuls (we use a baby spoon) all over on top of warm bars. Let set for about 5-6 minutes and gently spread when peanut butter has begun to melt. It will spread easily when the peanut butter has softened on the warm bars. Don't try to spread it while still thick.
- Then let the bars cool until peanut butter has set up.
- While cooling, mix together frosting ingredients with a hand mixer until smooth and spread on top of bars.
- Cut into bars and serve.
Nutrition Facts : Calories 459 kcal, Carbohydrate 51 g, Protein 10 g, Fat 26 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 44 mg, Sodium 377 mg, Fiber 3 g, Sugar 35 g, ServingSize 1 serving
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
PEANUT BUTTER BROOKIES
What's better than a brownie? A brownie with a layer of peanut butter cookie, that's what. This brookie recipe is from Edd Kimber's One Tin Bakes.
Provided by Edd Kimber
Categories Dessert Cookie Brownie Chocolate Peanut Butter Peanut Egg Bake
Yield Makes 12-24, depending on desired size
Number Of Ingredients 17
Steps:
- Preheat the oven to 180°C (350°F), Gas Mark 4. Lightly grease a 13x9" baking tin and line with a piece of parchment paper that overhangs the two long sides. Secure in place with metal clips.
- For the peanut butter cookie layer, mix the peanut butter and brown sugar together in a large bowl for a couple of minutes until combined and slightly lightened. Add the egg and egg yolks and beat together for a further 2-3 minutes. Add all the remaining ingredients (reserving 3 tablespoons of the peanuts for sprinkling over later) and gently mix together to form a uniform cookie dough. Spread the cookie dough in an even layer in the prepared tin, then set aside.
- For the brownie layer, add the butter and cocoa to a small saucepan over a medium heat, stirring constantly, until melted and smooth. Remove from the heat and set aside. Place the sugars, salt, vanilla and eggs in a large bowl and whisk together with an electric mixer for 2-3 minutes or until slightly thickened and pale. Pour in the melted butter mixture, mixing briefly until combined, then fold in the flour. Pour the batter over the cookie layer and spread into an even layer, then sprinkle over the reserved peanuts.
- Bake for about 25-30 minutes, or until a skewer inserted into the middle comes out with a few moist crumbs.
- Leave the brookies to cool completely in the tin, before using the parchment paper to lift them from the tin and cutting into squares.Store in a sealed container for 3-4 days.
LAYERED PEANUT BUTTER BROWNIES
The combination of chocolate and peanut butter makes these brownies a real crowd-pleaser. They're so good, they won a ribbon at the fair. -Margaret McNeil, Germantown, Tennessee
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, beat the eggs, butter and vanilla until smooth. Whisk together the dry ingredients; gradually add to egg mixture. Stir in chocolate chips. Set aside 1 cup for topping. Spread remaining batter into a greased 13-in. x 9-in. baking pan. , In a small bowl, beat the cream cheese, peanut butter and sugar until smooth. Beat in egg and milk on low just until combined. Carefully spread over batter. Drop reserved batter by tablespoonfuls over filling. Cut through batter with a knife to swirl. , Bake until a toothpick inserted in the center comes out clean, 35-40 minutes (do not overbake). Cool on a wire rack. Chill until serving.
Nutrition Facts : Calories 190 calories, Fat 11g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 120mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
BEST-EVER BUCKEYE BROWNIES!
If you take it somewhere, you'd better bring the recipe with you!
Provided by Cindy Yonkman
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h20m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine brownie mix, oil, eggs, and water together in a bowl until batter is smooth; pour into the prepared baking dish.
- Bake in the preheated oven until edges of brownies begin to pull away from the sides of pan, 28 to 31 minutes. Remove dish from oven and cool brownies.
- Beat confectioners' sugar, peanut butter, and 1/2 cup butter together in a bowl until smooth and creamy; spread over cooled brownies.
- Heat chocolate chips and 6 tablespoons butter together in a saucepan over low heat, stirring occasionally, until melted, about 5 minutes; spread over peanut butter layer. Cool and cut into squares.
Nutrition Facts : Calories 233.2 calories, Carbohydrate 22.3 g, Cholesterol 22.2 mg, Fat 15.9 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 5.5 g, Sodium 112.8 mg, Sugar 10 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
LUNCH LADY PEANUT BUTTER COOKIE BARS
Found on line at 12 Tomatoes These are moister than your traditional cookie, The simple frosting adds some creamy texture (and more sweetness) and they are a breeze to cut into portions for serving.
Provided by Bonnie G 2
Categories Dessert
Time 1h
Yield 16 cut bars, 16 serving(s)
Number Of Ingredients 13
Steps:
- Bars:.
- Preheat oven to 400°F. Grease a large cookie sheet or line with parchment paper.
- Mix together dry ingredients: flour, sugar, baking soda, and salt. Set aside.
- Whisk together ½ cup milk, vanilla extract, eggs. Set aside.
- In a saucepan, melt 1 cup (2 sticks) of butter and 1 cup peanut butter, bring to a boil. Remove from heat and slowly add flour mixture, followed by milk and egg mixture. Mix until well combined.
- Pour batter onto cookie sheet, spreading batter evenly to edges. Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.
- Frosting:.
- In a saucepan, bring 1 stick butter and ½ cup peanut butter to a boil. Add 2 tablespoons milk and slowly mix in powdered sugar until well combined. Pour frosting over cake, spreading evenly to edges. Allow frosting to cool and set before serving.
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