Super Peanut Butter Brownies Recipes

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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



Chewy Peanut Butter Brownies image

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

½ cup peanut butter
⅓ cup margarine, softened
⅔ cup white sugar
½ cup packed brown sugar
2 egg
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

FUDGY SALTY PEANUT BUTTER BROWNIES

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 2h25m

Yield 12 to 16 servings

Number Of Ingredients 17



Fudgy Salty Peanut Butter Brownies image

Steps:

  • Preheat your oven to 325 degrees F.
  • For your brownie batter: Melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
  • While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it's warm, but not hot anymore.
  • While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.
  • Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
  • Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.
  • While the brownies are cooling make the buttercream and ganache.
  • For the buttercream: Mix your peanut butter and butter together in a stand mixer until they are totally blended. Turn your mixer down and slowly add your powdered sugar and fine sea salt. Stop the mixer and scrape the sides and bottom of the bowl. Turn your mixer back to medium, add your milk and vanilla and keep mixing until it's fully blended. Dollop the peanut butter buttercream in heaping spoonfuls on top of the cooled brownies. Evenly spread it with the back of a butter knife the over the surface. Scatter the peanuts evenly over the buttercream, pressing into the buttercream so that the ganache has something to hold on to and the peanuts are all covered.
  • For the ganache: Melt the chocolate chips and butter together in a small saucepan over low heat, stirring constantly. Allow the ganache to cool down slightly for 10 minutes or so, then pour it evenly over the peanut butter buttercream layer. Smooth the ganache out with the back of a butter knife, making sure to cover the buttercream and peanuts completely. Chill the brownies in the refrigerator until the toppings are set, 1 1/2 hours or so.
  • Remove these delicious guys from the refrigerator. Lift up the ends of the foil liner and place the Fudgy Salty Chocolate Peanut Butter Brownies on a cutting board. Cut into squares.

1 1/4 sticks unsalted butter, plus more, softened, for pan
1 cup unsweetened natural cocoa powder
1/2 teaspoon fine sea salt
1 1/3 cups sugar
1 1/4 teaspoon pure vanilla extract
2 eggs, at room temperature
2/3 cup all-purpose flour
1 1/2 cups semisweet chocolate chips
1 cup creamy peanut butter (don't use old-fashioned or natural)
1/2 stick unsalted butter, at room temperature
1 cup powdered sugar
1/4 teaspoon fine sea salt
1 1/4 tablespoons milk
1 teaspoon pure vanilla extract
1 1/2 cups salted cocktail peanuts
2 cups semisweet chocolate chips
7 tablespoons unsalted butter

ABSOLUTELY BEST BROWNIES

This are the easiest and most delicious brownies that I have ever eaten. They are so moist and super quick and easy to make. For best results, use a Dutch processed cocoa. For less cake-like brownies, use all-purpose flour instead of self rising.

Provided by COUNTRYDAYZ

Categories     Desserts     Cookies     Brownie Recipes     Nut Brownie Recipes

Time 30m

Yield 12

Number Of Ingredients 8



Absolutely Best Brownies image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 or 9x9 inch baking pan.
  • In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Combine the flour, cocoa and salt; stir into the sugar mixture. Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan.
  • Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool before cutting into squares.

Nutrition Facts : Calories 201.1 calories, Carbohydrate 22.6 g, Cholesterol 51.3 mg, Fat 12.1 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 5.6 g, Sodium 181.4 mg, Sugar 16.9 g

½ cup butter, melted
1 cup white sugar
2 eggs
½ cup self-rising flour
⅓ cup unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup chopped walnuts

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



Peanut Butter Brownies II image

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

2 cups white sugar
3 eggs
1 cup butter, melted
2 ½ teaspoons vanilla extract
1 ¼ cups all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
1 cup milk chocolate chips
2 (8 ounce) packages cream cheese, softened
¾ cup creamy peanut butter
¼ cup white sugar
1 egg
2 tablespoons milk

PEANUT BUTTER BROWNIES

Super gooey brownies with a crunchy peanut butter centre

Provided by zippylongstocking

Time 1h

Yield Makes Brownies

Number Of Ingredients 6



Peanut Butter Brownies image

Steps:

  • Preheat the oven to 170C/Gas 3
  • Line and grease a baking tray measuring 30x23x4cm well with excess baking paper which will allow you to lift the brownies out rather than turning out of the tray.
  • Put the chocolate, butter and 2 heaped tablespoons of the peanut butter in a heatproof bowl over the pan of water on a low heat. Make sure the bowl does not touch the water and the water is not boiling. Gently stir the ingedients until completely melted.
  • Once melted, take the bowl off the heat. Add the caster sugar to the mixture and mix well, then add the flour and stir well and finally add the eggs and mix until smooth.
  • In another bowl over the hot water, melt the remaining peanut butter (3 heaped tablespoons-add more if you want it really peanutty!) until smooth and runny.
  • Pour half of the brownie mixture into the baking tray making sure the whole bottom of the tray is covered. Over the layer of bronwnie mixture, drizzle the melted peanut butter, then pour over the remaining brownie mixture.
  • (This isn't essential but looks pretty) Take a teaspoon and put the handle straight down into the mixture in the top left corner of the tray, run it through the mixture in a swirling left to right motion until you reach the bottom of the tray. If there is any peanut butter showing through the top layer of brownie mixture, this will create a marble effect.
  • Place in the oven for 30 minutes. Once out, leave to cool in the tin for at least 30 minutes before lifting out of the tray and cutting into squares.

200g dark chocolate
170g unsalted butter
5 heaped tbsp crunchy peanut butter
325g caster sugar
130g plain flour
3 eggs

RICH PEANUT BUTTER BROWNIES

These delicious brownies came to be with a little trial and error, and these are great! Frost lightly with your favorite chocolate frosting and watch them go! The outside edges are cakey, and the inside brownies are chewy, so there is something for everyone.

Provided by ANTINA5

Categories     Desserts     Cookies     Brownie Recipes     Nut Brownie Recipes

Time 55m

Yield 16

Number Of Ingredients 10



Rich Peanut Butter Brownies image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Beat peanut butter and butter together with an electric mixer until creamy and blended. Add white sugar, brown sugar, eggs, and vanilla extract. Mix on low speed until just blended.
  • Whisk flour, cocoa powder, baking powder, and salt together in a small bowl. Fold flour mixture into peanut butter mixture until blended. Pour batter into prepared baking pan.
  • Bake in the preheated oven until the edges of the brownies are crisp and a toothpick inserted in the center comes out mostly clean, 35 to 45 minutes.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 43.9 g, Cholesterol 55.2 mg, Fat 21.2 g, Fiber 2.5 g, Protein 9.3 g, SaturatedFat 7.9 g, Sodium 316.8 mg, Sugar 28.2 g

1 ½ cups peanut butter
⅔ cup butter, softened
1 cup white sugar
1 cup brown sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
⅓ cup unsweetened cocoa powder, or more to taste
2 teaspoons baking powder
½ teaspoon salt

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



The Best Peanut Butter Brownies image

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!

1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1 dash salt
1 cup plain flour
1/4 cup butter
1 dash salt
2 cups powdered sugar (or half a box)
1/2 teaspoon vanilla
1/4 cup peanut butter
1/4 cup milk

SUPER PEANUT BUTTER FILLED BROWNIES

My most-requested dessert recipe. Moist brownie bottom topped with a thick peanut butter filling and topped off with a chocolate glaze. Please watch the brownies carefully and remove from the oven when toothpick comes out with moist crumbs clinging to it. If your toothpick comes out completely clean then they are overbaked and you will end up with a "cake-like" brownie. Glass pyrex baking pans have yielded the best results in my experience. Note: This recipe doubles beautifully!

Provided by shimmerchk

Categories     Bar Cookie

Time 1h

Yield 10 serving(s)

Number Of Ingredients 14



Super Peanut Butter Filled Brownies image

Steps:

  • Preheat oven to 350.
  • In a small saucepan, melt unsweetened and semisweet chocolates with butter over low heat, set aside to cool slightly.
  • In a mixing bowl, beat eggs and sugar until light and pale colored. Mix in 1 tsp vanilla.
  • Add flour, salt and melted chocolate.
  • Stir to combine.
  • Pour into a greased 9 in square baking pan.
  • Bake at 350 for 20 - 25 minutes or until brownies test done with toothpick coming clean but with moist crumbs clinging to it.
  • Do not overbake.
  • Cool.
  • For filling, add peanut butter and butter in a mixing bowl and mix until thoroughly combined and smooth. Note: You will get a much taller filling (as pictured) if you whip this with an electric mixture to incorporate lots of air.
  • Slowly add powdered sugar, mixture will be a bit crumbly.
  • Blend in cream until mixture is fluffy and reaches desired spreading consistency.
  • Spread over cooled brownies, cover and chill until firm.
  • For glaze, melt chocolate and butter in saucepan, stir until smooth.
  • Drizzle over the filling.
  • Chill well before cutting.
  • Let sit at room temperature for 10 - 15 minutes before serving.
  • You don't want to serve these ice cold out of the refrigerator.

Nutrition Facts : Calories 453.4, Fat 28.2, SaturatedFat 14.7, Cholesterol 81, Sodium 205.6, Carbohydrate 49.4, Fiber 2.3, Sugar 40.5, Protein 6.4

2 ounces unsweetened high quality chocolate
1/2 cup unsalted butter
2 eggs
1 cup sugar
1/2 cup flour
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract
1/2 ounce semisweet chocolate (1/2 square)
1 1/2 cups powdered sugar
1/2 cup creamy peanut butter
1/4 cup unsalted butter, softened
2 -3 tablespoons heavy whipping cream
1 ounce semisweet baking chocolate
1 tablespoon butter or 1 tablespoon margarine

SUPER! PEANUT BUTTER BROWNIES

Make and share this Super! Peanut Butter Brownies recipe from Food.com.

Provided by FLKeysJen

Categories     Bar Cookie

Time 40m

Yield 12 Super! Peanut Butter Brownies, 12 serving(s)

Number Of Ingredients 10



Super! Peanut Butter Brownies image

Steps:

  • Preheat oven to 350 degrees.
  • Beat the first two ingredients until blended; gradually add sugars and beat until fluffy.
  • Add eggs one at a time, beating well after each.
  • Add dry ingredients and mix well.
  • Stir in chocolate chips and vanilla.
  • Spread in a buttered 8-9" square pan or a 7.5" x 11" pan.
  • Bake 25-30 minutes and cool before slicing.

Nutrition Facts : Calories 274.9, Fat 13.6, SaturatedFat 5.9, Cholesterol 44.5, Sodium 187.3, Carbohydrate 35.9, Fiber 1.4, Sugar 26, Protein 5.2

1/2 cup peanut butter
1/3 cup butter
1 cup sugar
1/4 cup brown sugar, firmly packed
2 eggs
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3 ounces semi-sweet chocolate chips (1/2 to 3/4 cup)
1/2 teaspoon vanilla

CHEWY WHOLE WHEAT PEANUT BUTTER BROWNIES

These are a great take on the Peanut Butter Brownie. You can't tell the difference between whole wheat and regular flour. My family eats them up EVERY TIME I bake them.

Provided by DMOMMY

Categories     Desserts     Cookies     Brownie Recipes     Blondie Recipes

Time 55m

Yield 16

Number Of Ingredients 12



Chewy Whole Wheat Peanut Butter Brownies image

Steps:

  • Preheat oven to 350 degrees F (175 degrees Celsius). Grease a 9x9 inch baking pan.
  • In a large mixing bowl, beat together margarine and sugars; add eggs one at a time, and beat until mixture is light and fluffy. Stir in peanut butter, vanilla, and water.
  • In a separate mixing bowl, mix together flours with salt, baking powder, and baking soda. Stir into peanut butter mixture and blend well. Spread batter into the prepared pan.
  • Bake in preheated oven for 30 to 35 minutes, or until the top springs back when touched. Cool and cut into 16 squares.

Nutrition Facts : Calories 222.2 calories, Carbohydrate 24 g, Cholesterol 23.3 mg, Fat 12.6 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 2.6 g, Sodium 215.4 mg, Sugar 16.6 g

⅓ cup margarine, softened
⅔ cup white sugar
½ cup packed brown sugar
2 eggs
1 cup peanut butter
½ teaspoon vanilla extract
2 tablespoons water
¾ cup whole wheat flour
¼ cup all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda

SUPER! PEANUT BUTTER BROWNIES MADE LIGHTER

A lighter version of Jen Rickmann's "Recipe #213358". Made for the TOTM make your favorite lighter challenge.

Provided by MsSally

Categories     Dessert

Time 35m

Yield 15 serving(s)

Number Of Ingredients 12



Super! Peanut Butter Brownies Made Lighter image

Steps:

  • Beat the first three ingredients until blended.
  • Gradually add sugars and beat until fluffy.
  • Add egg sub and cornstarch, beating well.
  • Add dry ingredients and mix well.
  • Stir in chocolate chips and vanilla.
  • Spray a 7.5" x 11" pan with cooking spray.
  • Bake 30 minutes at 350°F.
  • Cool before slicing.

Nutrition Facts : Calories 114.6, Fat 2.8, SaturatedFat 1.2, Cholesterol 0.1, Sodium 99.6, Carbohydrate 21.2, Fiber 0.6, Sugar 13.3, Protein 2.1

1/2 cup reduced-fat peanut butter
1/4 cup applesauce
2 tablespoons reduced fat margarine
1/2 cup sugar
1/4 cup brown sugar, firmly packed
1/2 cup egg substitute
1/2 teaspoon cornstarch
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips
1/2 teaspoon vanilla

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