Roastedpeanutbrownierecipe

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:

• 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.

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.

Steps:

• For the brownie: Preheat the oven to 350 degrees F.
• Grease a 9-inch deep-dish pie plate with 1 tablespoon butter, then dust with flour. Tap out any excess.
• Microwave 4 tablespoons butter in a small microwave-safe bowl in 30-second intervals until melted, about 1 minute. Add the peanut butter cookies to the bowl of a food processor and process until fine crumbs have formed. Pour in the melted butter and pulse until the cookies are wet like sand. Press the cookie crumbs into the bottom and completely up the sides of the prepared pie plate.
• Whisk the flour, cocoa powder and salt in a medium bowl. Melt the semisweet chocolate and the remaining 8 tablespoons butter in a medium saucepan over medium heat, stirring constantly to prevent burning, about 2 minutes. Stir in the eggs and sugar until well combined. Gently fold in the flour mixture until well combined. Fold in the peanut butter chips. Pour the batter in the cookie crust and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove to a wire rack to cool completely, about 1 hour.
• For the peanut butter cream: Meanwhile, place the cream cheese, peanut butter and marshmallow creme in a medium bowl. Beat with an electric mixer on medium speed until smooth. Add the heavy cream to a separate medium bowl and beat with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Fold the whipped cream into the peanut butter mixture, then fold in the mini chocolate chips. Spread the mixture on the top of the pie and chill until completely set, about 2 hours.
• For the whipped topping: Meanwhile, whisk the cream cheese, heavy cream and sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Mound the whipped topping on top of the pie and sprinkle with more mini chocolate chips and peanut butter chocolate chips.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Sift flour, cocoa powder, baking powder, and salt together in a large bowl. Beat sugar, butter, and vanilla extract together in a separate bowl; beat in eggs, one at a time, until sugar mixture is smooth. Stir flour mixture into sugar mixture until incorporated. Spread batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center of the brownies comes out clean, about 20 minutes.
• Mix peanut butter and chocolate chips together in a microwave-safe bowl; heat in microwave until chocolate chips are melted, stirring every 30 seconds, 1 to 2 minutes. Fold crispy rice cereal into peanut butter mixture; heat in microwave until mixture smooth and spreadable, about 30 seconds.
• Sprinkle brownies with marshmallows and bake until marshmallows are slightly cooked, 2 minutes. Pour chocolate mixture evenly over marshmallows. Allow to cool completely before cutting into squares.

Steps:

• Heat oven to 350 degrees F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.
• In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
• Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.
• In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.

Steps:

• *Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content.
• Preheat the oven to 350 degrees F.
• Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
• Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.
• If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

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!

Steps:

• Beat the butter and sugar to a cream.
• Add the beaten egg.
• Add the dry ingredients and lastly the peanuts.
• Take spoon fulls of the mixture and roll into balls and press down with a fork on a cold greased tray.
• Bake at 180 C/350 F for 15 to 20 minutes (if you are using a fan-forced oven then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time).
• Leave on a rack to cool.

Steps:

• Place raw peanuts, in shell or shelled, one layer deep in a shallow baking pan. Sprinkle salt over.
• Roast in a 350 degree F oven; 15 to 20 minutes for shelled and 20 to 25 minutes for in shell peanuts.
• Remove from heat just short of doneness desired, as peanuts continue to cook as they cool.

Steps:

• In a large bowl, combine the brownie mix, water, oil and egg until blended. Spread into a greased 9-in. pie plate., Bake at 325° for 12 minutes. Using a metal spatula, spread batter up sides of pie plate. Bake 8-13 minutes longer or until toothpick inserted in the center comes out clean. Cool completely on a wire rack., Meanwhile, in a small saucepan, combine pudding mix and milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in peanut butter until blended. Transfer to a small bowl. Cover and refrigerate until chilled., Pour into brownie crust. Spread with whipped topping; sprinkle with peanuts. Chill for 2 hours before serving.

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.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray.
• Make and bake brownies as directed on box for cakelike brownies. Cool completely on cooling rack, about 1 1/2 hours.
• In medium bowl, beat marshmallow creme, peanut butter and milk with electric mixer on medium speed until smooth and creamy. Spread over cooled brownies. Sprinkle with candies and peanuts.
• In small microwavable bowl, microwave chocolate chips uncovered on High 20 to 40 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle over top. Refrigerate about 15 minutes or until chocolate is set. Cut into 4 rows by 4 rows.

Steps:

• In a large bowl, combine cookie mix and cocoa. Beat in chocolate syrup, butter and egg until combined. Stir in nuts. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Meanwhile, in a large bowl, combine frosting ingredients until smooth. Spread over brownies. Cut into squares.

Steps:

• For brownies:
• Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.
• Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.
• For frosting and ganache:
• Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.
• Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Do ahead Can be made 1 day ahead. Cover and keep chilled.
• Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.

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.

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a jelly-roll pan.
• Beat butter, 3/4 cup peanut butter, white sugar, and brown sugar together in a large bowl until creamy. Add flour, oats, vanilla extract, eggs, and salt; stir until just mixed. Spread batter into the prepared jelly-roll pan.
• Bake in the preheated oven until lightly browned, about 20 minutes. Cool brownies in the pan for 10 to 15 minutes. Spread 1/2 cup peanut butter on top of brownies.

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.