PEANUT BUTTER CUP BROWNIES
This is a yummy treat that everyone will love!!
Provided by Erin
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Combine brownie mix, oil, egg and water in a large bowl. Stir 50 strokes with a spoon.
- Place batter in a cupcake pan (cupcake wrappers recommended). Once cups are 3/4 of the way full, place an unwrapped miniature peanut butter cup in the middle, then bake for 30-35 minutes keeping an eye on them while they're baking. Let them cool and then they're ready to eat!!
Nutrition Facts : Calories 627.9 calories, Carbohydrate 85.2 g, Cholesterol 32.6 mg, Fat 31.7 g, Fiber 3.9 g, Protein 7.4 g, SaturatedFat 6.6 g, Sodium 373.5 mg, Sugar 12.3 g
PEANUT BUTTER COOKIE DOUGH BROWNIES
Steps:
- Heat the oven to 350 degrees F. Spray the bottom and sides of an 8 by 8-inch pan with cooking spray.
- For the brownies, microwave the butter and unsweetened chocolate in a microwavable bowl at high power until the butter is melted, about 2 minutes. Stir until combined, then mix in the vanilla extract. Meanwhile, beat the sugar and eggs in a large bowl and add in the chocolate mixture. Stir in the flour, baking powder, salt and chocolate chunks. Spread the brownie mixture evenly into the prepared pan. Bake until the brownies are set and a toothpick inserted in the center of the brownies comes out clean, about 22 to 28 minutes. Remove from the oven and let cool for 30 minutes.
- For the peanut butter cookie dough: Add the butter and brown sugar to a large bowl and mix until creamy. Mix in the milk and the peanut butter, then stir in the flour and salt. Spread the peanut butter cookie dough evenly over the cooled brownies.
- To make the ganache: In a small microwavable bowl, microwave the dark chocolate chips and heavy whipping cream, uncovered, on high for 1 minute, stirring after 30 seconds. Continue stirring until the chips are melted and the mixture is smooth. Spread the ganache over the peanut butter layer and sprinkle with the chopped peanuts. Refrigerate until the dough and ganache are set, about 1 hour. Cut into 16 squares and arrange on a serving platter to serve.
PEANUT BUTTER BROWNIES
Provided by Food Network
Categories dessert
Time 1h55m
Yield about 6 brownies
Number Of Ingredients 11
Steps:
- For the brownies: Preheat the oven to 350 degrees F. Position a rack in the lower third of the oven.
- Melt the chocolate and then pour it in a large bowl. Stir in the butter and the superfine and Demerara sugars, adding them in stages and beating each time with a wooden spoon until well mixed. Add the eggs, one at a time, again beating the mixture after each addition. Stir in the vanilla. Gently fold the flour into the chocolate mixture, and then fold in a pinch of salt.
- Scrape the batter into heart-shaped silicone molds (see Cook's Note) sprayed with nonstick spray. Bake until the brownies have a nice, shiny top, and a cocktail stick inserted into the center comes out with a few crumbs, 20 to 25 minutes.
- Place on a cooling rack, and let cool completely before removing the brownies from the molds.
- For the peanut butter topping: Mix together the peanut butter, milk and grated white chocolate; top the brownies with spoonfuls of the mixture and garnish with shaved white chocolate. Leave out at room temperature.
PEANUT BUTTER CUP BROWNIES
Bake a sweet treat just like your favorite peanut butter candy cup but made with brownie and peanut butter cookie mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 48
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Cut about 1/2 inch off around top of each of 48 regular-size foil baking cups. Place cup in each of 48 regular-size muffin cups.
- In large bowl, stir together Brownie Mixture ingredients until well blended. In another large bowl, stir together Cookie Filling ingredients until dough forms. Spoon and spread 1 measuring teaspoon brownie mixture evenly into bottom of each foil cup. Shape 1 measuring teaspoon cookie filling into a ball; flatten into 1-inch circle. Place on top of brownie mixture in each foil cup. Spoon and spread 1 measuring teaspoon brownie mixture over cookie filling in each cup.
- Bake 11 to 13 minutes or until toothpick inserted into edge comes out clean. Spoon generous teaspoon melted chocolate on top of each, spreading chocolate to edge of foil cup. Remove cups from pan. Refrigerate 30 minutes to set chocolate.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 3 g, TransFat 0 g
SWIRLED PEANUT BUTTER CUP BROWNIES
These are the most peanut-buttery brownies you will ever try! You can substitute your favorite homemade brownie recipe for the mix.
Provided by ERICA76
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 1h45m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Stir brownie mix, vegetable oil, 2 eggs, and water in a large mixing bowl until smoothly combined and gently mix the chopped peanut butter cups into the batter.
- Beat peanut butter, sugar, butter, flour, vanilla extract, and 1 egg together in a bowl with an electric mixer until thoroughly combined. Spread half the brownie batter into the bottom of the prepared baking dish and top with 1/4-cup dollops of peanut butter mixture in an even pattern. Pour remaining brownie batter between the dollops. Use a knife to lightly swirl the peanut butter mixture into the brownie batter; do not overmix.
- Bake in the preheated oven until a toothpick inserted into the center of the brownies comes out with moist crumbs, 30 to 40 minutes. Cool completely before serving.
Nutrition Facts : Calories 321.3 calories, Carbohydrate 31.5 g, Cholesterol 29.2 mg, Fat 20.6 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 5.5 g, Sodium 189.4 mg, Sugar 11 g
PEANUT BUTTER BROWNIE CUPS
-Karen Presbrey, Pascoag, Rhode Island
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1-1/2 dozen.
Number Of Ingredients 2
Steps:
- Mix brownie batter according to package directions. Fill paper-lined or foil-lined muffin cups two-thirds full. , Remove wrappers from peanut butter cups; set one in each muffin cup and press down until batter meets the top edge of the candy. Bake at 350° for 20-25 minutes. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts :
PEANUT-BUTTER CUP STUFFED BROOKIES RECIPE BY TASTY
Here's what you need: brownie mix, Reese's Peanut Butter Cups, cookie dough
Provided by Amani Arce
Categories Bakery Goods
Time 30m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Preheat your oven to 350°F. Prepare your brownie batter.
- Spray a muffin tin pan with nonstick cooking spray.
- Press down cookie dough into each muffin tin. Then, press a Reese's cup into the middle of each cup and fill each cup with brownie batter until the other layers are covered.
- Bake for 20 minutes. Then, remove and cool in the fridge for 15 minutes.
- Serve.
PEANUT BUTTER CUP BROWNIES
This recipe is being posted in response to a request. It was given to me by a friend who's family loved it. Her nephew said it was the BEST thing she has ever baked. :)
Provided by taylortwo
Categories Bar Cookie
Time 1h
Yield 1 pan of brownies
Number Of Ingredients 12
Steps:
- Brownies: Preheat oven to 350°F.
- Line bottom and 2 sides of 8-inch square baking pan with foil.
- In a bowl, combine flour, salt, and baking powder; set aside.
- In a pot, melt chocolate and butter over medium heat.
- Remove from heat and stir in sugar, eggs, and vanilla until combined.
- Stir in flour mixture until combined.
- Spread 1 cup of batter in pan.
- Set aside about 32 peanut butter cup quarters and sprinkle remaining onto batter in pan and top with remaining batter.
- Bake for about 40 minutes or until edges are set and center is slightly soft.
- Cool completely on rack before frosting.
- Frosting: At low speed, beat sugar with the peanut butter until almost combined, about 30 seconds.
- Beat in milk, 1 tablespoon at a time, until frosting is smooth and spreadable.
- Spread over top of cooled brownies and sprinkle with remaining reserved peanut butter cups.
Nutrition Facts : Calories 6564.5, Fat 435.3, SaturatedFat 235, Cholesterol 1428.7, Sodium 3472.8, Carbohydrate 669.9, Fiber 59.4, Sugar 467.5, Protein 120.8
PEANUT BUTTER BROWNIE
"Peanut Butter Brownie Cups, made in muffin cups, are a year-round treat, and they're especially convenient to take along on picnics," says Joyce Gibson of Rhinelander, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, beat the peanut butter, brown sugar and 2 tablespoons flour until blended; set aside., In a microwave-safe bowl, melt chocolate and butter; stir until smooth; cool slightly. In a large bowl, beat the eggs, sugar and water; stir in chocolate mixture and vanilla. Combine baking powder and remaining flour; gradually add to chocolate mixture. , Fill paper-lined muffin cups one-fourth full. Top each with about 1 teaspoon of peanut butter mixture. Spoon remaining batter over the top. Bake at 350° for 13-15 minutes or until centers are set (do not overbake). Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 169 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 89mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
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PEANUT BUTTER CUP BROWNIES - BAKER BY NATURE
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5/5 (2)Category DessertCuisine AmericanTotal Time 1 hr 5 mins
- Preheat the oven to 350 degrees (F). Line a 9×13 inch baking pan with parchment paper; spray paper and any exposed pan with non-stick baking spray and set aside.
- In a medium bowl, combine the flour, cocoa powder, and salt; whisk well and set aside. Place chopped chocolate in a large bowl and set aside. Melt butter in a medium-sized skillet over medium heat. Continue cooking butter, stirring frequently, until it's a light amber color and smells slightly nutty. Remove from heat at once and pour over the chopped chocolate. Let the chocolate/butter mixture sit for 2 minutes, then whisk smooth. Add both sugars and vanilla and whisk smooth. Add 3 of eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey. Sprinkle the flour/cocoa powder mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Fold in the peanut butter chips. Don't worry if they melt into the batter! Pour the batter into the prepared pan and smooth the top. P
- Bake in the center of the oven for 30 to 34 minutes, rotating the pan halfway through the baking time, or until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely in the pan (this will take about an hour to an hour and a half), then lift them out of the pan using the parchment paper. Cut into squares and serve. *To speed up the cooling process, you can pop the tray in the fridge.
- Store at room temperature, in an airtight container or wrapped tightly with plastic wrap, for up to 3 days.
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3/5 (403)Total Time 50 minsServings 24Calories 288 per serving
- Using a mixer, beat the eggs and sugar until pale yellow and fluffy. Lower speed and pour in the melted chocolate and vanilla. Mix in the flour and 1/4 teaspoon salt. Fold in the peanut butter cups.
- Scrape into a buttered 9-by-13-inch baking dish. Bake until the tip of a knife comes out clean, about 35 minutes.
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