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 BROWNIE BARS
Make and share this Peanut Butter Brownie Bars recipe from Food.com.
Provided by 6 pack mama
Categories Bar Cookie
Time 45m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine the cake mix, oil and egg until crumbly. Set aside 1 cup for topping.
- Firmly press remaining mixture into a greased 13" x 9" baking pan; set aside.
- In a bowl, combine the milk, chocolate, peanut butter and vanilla until smooth. Spread over crust.
- Sprinkle with reserved crumb mixture.
- Bake at 350 for 25-30 minutes or until brownies pull away from the pan.
- Cool on a wire rack. Cut into 24 bars.
- Note: You can use 3/4 cup of peanut butter for more peanut butter flavor or try adding peanut butter chips to the batter.
- For a finer topping I put the 1 cup of reserved cake mix toping in my food processer for a few seconds before sprinkling on the top of the batter.
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 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
PEANUT BUTTER BROWNIE BARS
A brownie mix base makes this a simple treat that will appeal to adults and children alike. Creamy peanut butter, crunchy nuts and crisp cereal make the bars fun to bite into. -Radelle Knappenberger, Oviedo, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- Prepare brownie batter according to package directions. Spread into a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs. , Sprinkle with peanut butter cups and peanuts. Bake 4-6 minutes longer or until chocolate is melted. Cool on a wire rack. , Meanwhile, in a microwave-safe bowl, melt the chocolate chips, peanut butter and butter; stir until smooth. Stir in the cereal, vanilla and salt. Carefully spread over brownies. Cover and refrigerate for at least 2 hours before cutting.
Nutrition Facts : Calories 252 calories, Fat 17g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 154mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE BROWNIES WITH PEANUT BUTTER AND JELLY FROSTING
Steps:
- For the brownies: Line a 9-by-13-inch baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Butter the foil and dust with flour. Position a rack in the lower third of the oven; preheat the oven to 350 degrees F.
- Melt the butter in a large saucepan over medium-low heat. Add the bittersweet chocolate and cook, stirring constantly, until mostly melted. Remove from the heat and continue to stir until the chocolate is completely melted.
- Add the granulated sugar, cocoa powder and salt to the saucepan and stir until combined. Add the eggs 1 at a time, stirring well after each addition, then stir in the vanilla. Add the flour and stir until incorporated.
- Pour the brownie batter into the prepared pan and spread it to fill the pan. Bake until a toothpick inserted in the center comes out with just a few crumbs, about 40 minutes.
- Let cool in the pan on a rack, about 30 minutes. Lift the brownies out of the pan using the foil and transfer to a cutting board to cool completely before frosting.
- For the peanut butter frosting: Using an electric mixer on medium speed, cream together the confectioners' sugar and butter until light and fluffy. Then beat in the peanut butter and cream cheese.
- Frost the top of the brownies. Add 1 teaspoon water to the jam in a small bowl and stir to combine. Dollop the jam evenly on top of the frosting and use a butter knife to gently swirl it in. Cut into squares and serve.
MARBLED PEANUT BUTTER BROWNIES
Provided by Food Network
Time 45m
Yield 24 bars
Number Of Ingredients 11
Steps:
- HEAT oven to 350 degrees F. Spray an 8 x 8-inch baking pan with no-stick cooking spray.
- COMBINE flour, baking powder and salt in small bowl.
- COMBINE brown sugar, peanut butter and butter in bowl of electric mixer. Beat until light and creamy. Add eggs and vanilla. Beat until fluffy. Stir in flour mixture just until blended. Spread in prepared pan.
- DRIZZLE melted chocolate over batter. Using a small, sharp knife, swirl the chocolate into the top of the batter to create a marbled effect.
- BAKE 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack. Cut into 24 bars.
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!
PEANUT BUTTER BROWNIES
This is another great gift or potluck treat. You can really make them look impressive by brushing top with maple syrup and sprinkling with finely chopped toasted peanuts just before serving. Try cutting them into longer, thinner bars instead of the traditional square for a change of pace.
Provided by SharleneW
Categories Bar Cookie
Time 45m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- In a 3-quart pan over low heat, heat butter until melted.
- Remove from heat and stir in sugar, eggs, vanilla, flour, peanut butter, and baking powder until smoothly blended.
- Evenly spread batter in a buttered and floured 8-inch square pan.
- Bake in 350°F oven until edges feel firm to touch and begin to turn a shade darker, 25 to 30 minutes.
- Run a knife between pan rim and baked brownie.
- Cool in pan on a rack, about 1 hour.
- Cut into 9 or 16 squares.
- Store in airtight container up to 2 days, or freeze to store longer.
Nutrition Facts : Calories 175.2, Fat 10.3, SaturatedFat 3.8, Cholesterol 32.8, Sodium 102, Carbohydrate 17.9, Fiber 0.8, Sugar 13.7, Protein 4.3
CHOCOLATE PEANUT BUTTER BROOKIES
Who says we've got to choose between brownies and cookies? Incredibly rich fudge brownies are baked atop a cakey peanut butter cookie base that is filled with crunchy peanuts. A peanut butter drizzle and more chocolate finishes these truly decadent bars.
Provided by Dan Langan
Categories dessert
Time 3h40m
Yield 16 bars
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F. Grease a 9-inch square pan with cooking spray, line with parchment paper, then spray the parchment.
- For the peanut butter cookie base: Whisk together the flour, salt and baking soda in a medium bowl and set aside.
- Melt the butter in a medium microwave-safe bowl and then stir in the brown sugar and peanut butter until smooth. Stir in the egg white and vanilla until fully combined. Stir in the flour mixture and peanuts until combined, then transfer the dough into the prepared pan.
- Use a rubber spatula or your fingers to press the dough into an even layer. Bake until the cookie puffs up and the edges are light golden, 10 minutes.
- Meanwhile, prepare the brownie batter.
- For the brownie batter: Put the butter in a medium saucepan and cook over medium heat until melted and bubbling, about 1 minute. Stir constantly with a rubber spatula until the butter is light golden brown, about 2 minutes. Transfer the browned butter to a heat-resistant medium bowl and stir in the chocolate chips until smooth. Stir in the brown sugar, cocoa powder, hot water and salt until combined. Stir in the eggs, yolk and vanilla until the eggs are fully incorporated. Stir in the flour until completely combined and the batter is thick and shiny. Pour the batter over the just baked peanut butter cookie base and spread it with a rubber spatula or spoon until smooth.
- Lower the oven to 300 degrees F and bake until a toothpick inserted about 3 inches from the edge of the pan comes out with fudgy crumbs, but no raw batter, 40 to 43 minutes. Let cool completely, about 2 hours 30 minutes.
- To finish: Melt the peanut butter in a small microwave-safe bowl in 10 second intervals, stirring after each, until it has the consistency of a smooth sauce, about 20 to 25 seconds total. Transfer to a small resealable plastic bag, snip off the tip and drizzle the peanut butter sauce over the bars. Sprinkle with the mini chocolate chips and then slice into 16 squares. The bars can be stored in an airtight container at room temperature for up to 3 days.
PEANUT-BUTTER SWIRL BROWNIES
Dollops of peanut butter filling are spooned onto brownie batter; pulling a knife back and forth through both results in a marbleized look.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 9 large or 16 small squares
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
- Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
- Whisk together flour, baking powder, and salt in a separate bowl, and set aside.
- Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
- Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth.
- Pour one-third of batter into prepared pan, and spread evenly with a rubber spatula. Place dollops of filling (about 1 tablespoon each) about 1 inch apart on top of batter. Drizzle remaining batter on top, and gently spread to fill pan. Place dollops of remaining filling on top.
- With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through layers. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.
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
Joanna Gaines of Magnolia Table in Waco, Texas, developed this recipe for a layered treat that combines the best of a brownie, a candy bar and an ice cream sandwich. The fudgy texture of brownies makes a perfect base for peanut butter and a fluffy chocolate topping. You can use a different chocolate frosting or glaze for the top layer, depending on what ingredients you have on hand.
Provided by Julia Moskin
Categories snack, cookies and bars, finger foods, dessert
Time 45m
Yield 24 servings (1 9-by-13-inch baking pan)
Number Of Ingredients 14
Steps:
- Prepare the brownies: Heat the oven to 350 degrees. Coat a 9-by-13-inch pan lightly with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the two long sides.
- In a small saucepan, heat the butter and cocoa over low heat until the butter melts, about 5 minutes. Whisk to combine then set aside to cool, 5 minutes.
- In a stand mixer fitted with the paddle attachment, combine the granulated sugar, flour and salt. Add the butter mixture and beat on medium speed until well blended, 1 to 2 minutes. Add the eggs one by one, incorporating each before adding the next, then add the vanilla and mix until combined.
- Spread the mixture evenly in the prepared pan. Bake until a tester inserted into the center comes out with a few moist crumbs, 20 to 25 minutes.
- Let the brownies cool completely, about 30 minutes.
- Prepare the topping: Add the peanut butter to a microwave-safe bowl and microwave until softened, about 15 seconds. Stir it well to distribute heat evenly then spread it in an even layer on top of the brownies. Freeze the brownies for at least 30 minutes.
- Prepare the frosting: In a medium saucepan, melt the butter and marshmallows over medium heat, stirring often, until both are melted and no lumps remain, about 5 minutes. Add the confectioners' sugar, milk and cocoa, and whisk until smooth, about 2 minutes.
- Spread the frosting over the peanut butter layer and freeze for 30 minutes.
- Remove the brownies from the pan: First, cut the brownies away from the pan edge on both short sides, then lift them out using the parchment paper handles. Cut into 24 squares. Keep refrigerated.
PEANUT BUTTER M&M BROWNIES
This is a recipe I got from the blog, Buns In My Oven. They are my absolute most favorite brownie. Make sure you have a glass of milk handy with these!
Provided by Shelby Jo
Categories Dessert
Time 40m
Yield 1 9x13 pan
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.
- In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
- Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
- Stir in the flour and peanut butter M&M's until well combined.
- Pour into prepared pan and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.
PEANUT BUTTER BROWNIES WITH SALTED PRETZELS
Provided by Valerie Bertinelli
Categories dessert
Time 2h20m
Yield 12 brownies
Number Of Ingredients 15
Steps:
- For the brownies: Position a rack in the lower third of the oven and preheat to 325 degrees F. Butter a 9-by-13-inch baking pan and line with parchment paper, pressing the parchment into the corners and up the sides of the pan and leaving an overhang on 2 sides. Butter the parchment and dust lightly with flour.
- Melt the 1 stick butter in a small saucepan or high-sided skillet over medium-low heat. Add the chopped chocolate and cook, stirring constantly, until mostly melted. Remove from the heat and continue stirring until the chocolate is completely melted. Transfer to a large heatproof bowl, let cool for 10 minutes and then whisk in the eggs, water and vanilla.
- In another large bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder and salt; whisk to combine. Transfer the dry ingredients to the melted chocolate then fold with a rubber spatula to combine. Pour the batter into the prepared baking pan. Set aside.
- For the topping: Stir together the peanut butter, confectioners' sugar and melted butter in a medium bowl until smooth.
- Spoon dollops of the peanut butter mixture on top of the brownie batter. Holding a butter knife vertically, swirl up and down and horizontally and vertically until the batter and topping are nicely swirled together. Sprinkle the chopped pretzels over the top.
- Bake until a toothpick inserted into the center comes out with just a few crumbs, about 35 minutes.
- Let the brownies cool in the pan on a wire rack for 30 minutes. Using the parchment "handles," lift the brownies out of the baking dish and transfer to a cutting board to cool completely before slicing into 12 bars.
PEANUT BUTTER PIE BARS
These peanut butter pie-inspired bar cookies are the perfect chewy, crumbly, sweet treat for peanut lovers!
Provided by S. Eyres
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 40m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix graham cracker crumbs and melted butter together in a bowl until cracker crumbs are moistened. Press evenly into the bottom of a 9x13-inch baking pan.
- Bake in the preheated oven until lightly browned, about 7 minutes.
- Mix peanut butter, confectioners' sugar, honey, and vanilla extract together in a mixing bowl; stir in brown sugar. Fold flour into peanut butter mixture until well incorporated.
- Spread peanut butter mixture over graham cracker crust. Sprinkle with chocolate chips and peanut butter chips.
- Bake in the preheated oven until chips start to melt, 13 to 15 minutes. Cool before cutting into squares.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 58.3 g, Cholesterol 22.9 mg, Fat 22.1 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 10.1 g, Sodium 256.9 mg, Sugar 41.7 g
PEANUT BUTTER BLONDIE BROWNIES
Blondie brownies with crunchy peanut butter make a delicious treat. Enjoy with a cold glass of vanilla almond milk.
Provided by charbaiz
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Beat peanut butter and butter together in a bowl with an electric mixer until smooth. Gradually beat brown sugar into peanut butter mixture. Beat eggs into peanut butter mixture 1 at a time, beating well after each addition; add vanilla extract.
- Gradually sift flour into peanut butter mixture and mix until batter is well-combined. Pour batter into prepared baking dish and spread evenly in the dish.
- Bake in the preheated oven until a toothpick inserted into the center of the blondies comes out clean, about 35 minutes. Cool in the baking dish for 15 minutes before slicing into 24 bars. Remove to a wire rack to cool until just warm.
Nutrition Facts : Calories 208.8 calories, Carbohydrate 26.4 g, Cholesterol 41.2 mg, Fat 10.1 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 3.6 g, Sodium 96.6 mg, Sugar 18.8 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 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.
PEANUT BUTTER SWIRL BOXED BROWNIES RECIPE BY TASTY
Here's what you need: brownie, peanut butter
Provided by Alix Traeger
Categories Desserts
Yield 9 servings
Number Of Ingredients 2
Steps:
- Swirl peanut butter into brownie batter and bake according to package.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 349 calories, Carbohydrate 45 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, Sugar 31 grams
More about "peanutbutterbrowniebars recipes"
PEANUT BUTTER BROWNIE BARS - TWO SISTERS
From twosisterscrafting.com
- We like the Ghirardelli Double Chocolate Brownie Mix because of the rich dark chocolate taste and the extra chocolate chips in the batter but go ahead and use your favorite brand of brownie mix. Make up the brownie batter according to the directions on the package and then add 1 cup of Reese's Peanut Butter Chips! Pour into a 13" x 9" pan and bake according to the directions on the box.
PEANUT BUTTER CUP BROWNIES - BAKER BY NATURE
From bakerbynature.com
- 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.
THE BEST PEANUT BUTTER BROWNIES - CINCYSHOPPER
From cincyshopper.com
- In large bowl, beat together brown sugar, butter, peanut butter, vanilla and eggs until well blended.
PEANUT BUTTER BROWNIES {FUDGY AND ... - PRINCESS PINKY GIRL
From princesspinkygirl.com
- Preheat the oven to 350*. Line a 8x8 nonstick baking dish with parchment paper and set it aside.
- In a heat safe small bowl, add the chocolate chips and the oil. Microwave for 45 seconds. Stir the chips and oil, return to the microwave and heat for another 10 seconds. Stir until the chips and oil are smooth. Set it aside.
- Using a medium size mixing bowl, whisk together the ½ cup all-purpose flour, granulated sugar, baking soda and salt. Set it aside.
PEANUT BUTTER BROWNIE BARS RECIPE {PEANUT BUTTER TOPPED ...
From platedcravings.com
- Preheat the oven to 350°F (180°C). Grease a 8x8-inch pan and line it with parchment paper, leaving an overhang on the sides to lift the finished bars out. Set aside.
- Place butter and chocolate in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Stir until melted then remove from heat.
- Quickly stir in sugar, flour, cocoa powder, eggs, vanilla extract and salt until just combined. Pour batter into prepared pan.
PEANUT BUTTER BROWNIE BARS ⋆ 100 DAYS OF REAL FOOD
From 100daysofrealfood.com
- Preheat the oven to 350 degrees F. Line an 8 x 8 or 9 x 9 inch square baking dish with parchment paper and set aside.
- In a large bowl, whisk together the sugar, flour, cocoa powder, salt, and baking powder. Make a well (hole) in the center and drop in the butter, eggs, and vanilla extract. Mix together thoroughly and then fold in the chocolate chips with a rubber spatula. Spread in one even layer on the bottom of the parchment-lined baking dish.
- In another large bowl, mix together everything except the chocolate chips until thoroughly combined. Fold in the chocolate chips.
ULTIMATE CHOCOLATE PEANUT BUTTER BROWNIES | BIGGER BOLDER ...
From biggerbolderbaking.com
- Preheat the oven to 350°F (180°C). Butter and line an 8x8 - inch square cake pan, which is what I used for a deep brownie. This is a big batter. You can also bake this in a 13x9-inch pan too, but the time will change to 40 minutes- judge it to keep the jiggle!
- In a medium microwavable bowl, combine the sugar, water, and chocolate. In the microwave or over a bain-marie heat this mixture gently until the chocolate has melted, roughly 2-3 minutes. Allow this mix to cool slightly.
THE BEST PEANUT BUTTER BROWNIES - MOM ON TIMEOUT
From momontimeout.com
- Lightly spray an 9-inch square baking pan with cooking spray. Line with parchment paper leaving an overhang for easy removal. Set aside.
- In a medium bowl, combine peanut butter, sugar, and egg. Mix until throughly combined. Set aside.
PEANUT BUTTER BROWNIE BARS (SMALL BATCH) - CLOUDY KITCHEN
From cloudykitchen.com
- Preheat the oven to 350°f / 180°c. Grease and line a 9"x5" loaf pan (see FAQ for the exact one I used), leaving the parchment paper extending over the sides to help remove later. If you are worried about it sticking, use two pieces so all edges of the pan are covered with parchment. Secure with binder clips if desired.
- Place the butter, peanut butter, powdered sugar, vanilla, and salt in a medium bowl. Mix using an electric hand mixer on medium to high speed, until the mixture is incorporated - it will go crumbly and look weird, do not freak out. You can do this step in a stand mixer fitted with the paddle or whisk attachment too if you like, if your mixer bowl is small enough to work with a small batch.
- Melt together the chocolate and the oil in a small heatproof bowl in 15 seconds increments in the microwave, or over a double boiler. Mix until totally smooth.
THE BEST EVER PEANUT BUTTER BROWNIES - DINNER, THEN DESSERT
From dinnerthendessert.com
- In your stand mixer cream together the peanut butter, butter, sugar, and brown sugar until light and fluffy.
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