Peanut Butter Poke Cake Brownies Recipes

Steps:

• Heat oven to 350ºF.
• Prepare brownie batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. Bake 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
• Make 36 holes in top of brownie, leaving thin layer of brownie on bottom on each hole. Reserve removed pieces for later use.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Add 2/3 cup peanut butter; mix well. Stir in COOL WHIP. Spread over brownie; top with reserved brownie pieces.
• Microwave remaining peanut butter in microwaveable bowl on HIGH 30 sec.; stir. Drizzle over dessert. Refrigerate 2 hours or until chilled.

Steps:

• HEAT oven to 350 degrees F. Coat bottom of an 8-inch round cake pan lightly with no-stick cooking spray.
• PREPARE brownie mix as directed on package using oil, water and egg. Stir in almond extract, peanut butter and peanuts until blended. Spread batter evenly into prepared pan.
• BAKE 40 to 42 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes. Remove from pan to wire rack to cool completely.
• PLACE cake on serving platter. Stir fudge topping until smooth. Spread over cake, covering top and sides. Place the tip of a frosting knife at the center of cake, pulling the knife toward the outer edge in a slight arc. Turn cake a notch counter clockwise. Repeat knife pull several times to form a pattern around entire cake. Garnish center of cake with mint, if desired.

Steps:

• Preheat oven to 350°. Prepare cake mix according to package directions, adding 1 teaspoon vanilla and salt before mixing batter. Transfer to a greased 13x9-in. baking pan. Bake and cool completely as package directs., Whisk peanut butter and milk until blended. Using the end of a wooden spoon handle, poke holes in cake 2 in. apart. Slowly pour 2 cups peanut butter mixture over cake, filling each hole. Refrigerate cake and remaining peanut butter mixture, covered, until cake is cold, 2-3 hours., Combine remaining vanilla and remaining peanut butter mixture; gradually beat in enough confectioners' sugar to reach a spreading consistency. Spread over cake. Add toppings as desired. Refrigerate leftovers.

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.

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.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour 13x9-inch pan. Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan.
• Poke holes in cake using fork or skewer. Pour 3/4 cup of the chocolate syrup over cake; let stand until most of the syrup soaks into cake.
• In large bowl, beat peanut butter and whipped topping with electric mixer on medium speed until combined. Spread over cake.
• Using large chef's knife, cut peanut butter cups into fourths. Scatter over frosting. Drizzle with remaining 1/4 cup chocolate syrup.
• Cover and refrigerate cake, but bring to room temperature before serving. Cover and refrigerate any remaining cake.

Steps:

• Bake a chocolate cake with your recipe of choice in a 9x13 pan
• Use the bottom of a wooden spoon to poke holes evenly throughout the cake. I usually end up poking 20-25 holes.
• Pour the can of sweetened condensed milk evenly over top of the cake, aiming to fill up the holes.
• Scrape the hot fudge into a medium bowl. Add the 1/4 cup peanut butter. Microwave for 30 seconds. Mix until smooth and spread over the cake.
• In a large bowl, whisk together the 3 tbsp peanut butter with the cool whip (I use a hand mixer here, but it's not a big deal to do it by hand).
• Spread the peanut butter cool whip over top.
• Chill for at least 4 hours (overnight is really best).
• Top with chopped Reese's cups and Reese's Pieces (you can add these before chilling, but the Reese's Pieces candy coating will bleed onto the cool whip when chilled).
• Serves approximately 12 (large pieces).

Steps:

• • Place brownie on your favorite plate. • Whip together the fat-free topping and peanut butter and dollop it on top. • Drizzle on a bit of chocolate syrup.