Best Peanut Butter Layered Brownies Food

CHOCOLATE PEANUT BUTTER BOX BROWNIES (BUCKEYE BROWNIES) RECIPE BY TASTY

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!

PEANUT BUTTER BROWNIES

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 BROWNIES I

Steps:

• Preheat oven to 350 degrees F (150 degrees C). Grease an 8-inch square baking pan.
• In a large mixing bowl, cream together the peanut butter and butter. Add the brown sugar, vanilla and eggs and beat until light and fluffy. Combine the flour, baking powder, and salt in a separate bowl. Add to the butter mixture and mix until well blended. Stir in the peanuts.
• Spread batter evenly into pan and bake for 25 to 30 minutes or until toothpick comes out clean. Let cool on wire rack and cut into 2-inch squares.

LAYERED CHOCOLATE MARSHMALLOW PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350°. In a small saucepan, melt 1 cup butter; stir in 1/2 cup cocoa until smooth. Remove from heat. In a large bowl, beat eggs, sugar and vanilla until blended. Combine flour and salt; gradually add to egg mixture. Beat in cocoa mixture., Transfer to a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool on a wire rack for 3-4 minutes., Meanwhile, in a microwave, heat peanut butter, uncovered, on high until softened, about 30 seconds. Stir and spread over warm brownies. Refrigerate until peanut butter is set, about 45 minutes., In a heavy saucepan, combine milk, marshmallows, remaining cocoa and remaining butter. Cook and stir over medium-low heat until butter and marshmallows are melted and mixture is smooth. Remove from heat. Gradually stir in confectioners' sugar until smooth. Spread over peanut butter layer. Refrigerate at least 30 minutes. Cut into squares.

PEANUT BUTTER BROWNIES

Steps:

• Set aside 50g each of the peanut butter and chocolate. Heat oven to 180C/160C fan/gas 4 and line a 20cm square baking tin with baking parchment. Gently melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has just about melted. Transfer mix into a bowl to cool down slightly. Turn off heat and use a wooden spoon to beat in the eggs one by one. Stir in the flour and scrape into the tin.
• Melt reserved peanut butter in the microwave on High for 45 secs, or in a pan, until runny, then drizzle over the brownie. Bake for 20-25 mins until it has a crust, but the middle still seems slightly uncooked.
• Melt reserved chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.

LAYERED PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jellyroll pan.
• Melt 1 cup butter and 1/3 cup cocoa powder together in a saucepan over low heat, stirring often, until smooth, about 5 minutes. Remove from heat and cool slightly.
• Combine white sugar, flour, and salt together in a large bowl; add chocolate mixture. Beat with an electric mixer on medium speed until blended, 1 to 2 minutes. Add eggs and vanilla extract; stir until combined. Pour batter into prepared jellyroll pan.
• Bake in the preheated oven until edges begin to become crisp, about 20 minutes.
• Warm peanut butter in microwave for about 2 minutes, stirring once. Spread over warm brownies. Chill brownies in refrigerator for 30 minutes.
• Heat 1/2 cup butter, milk, and marshmallows in a saucepan over medium heat, stirring often, until marshmallows are melted, about 5 minutes. Remove from heat; whisk in 1/4 cup cocoa. Gradually stir confectioners' sugar into marshmallow mixture until smooth. Spread frosting over peanut butter layer of brownies. Chill in refrigerator until set, about 20 minutes.

PEANUT BUTTER LAYERED BROWNIES

Steps:

• Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan; grease foil. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add granulated sugar; mix well. Blend in eggs and 1 tsp. of the vanilla. Stir in flour until well blended. Spread into prepared pan.
• Bake 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack.
• Beat peanut butter, powdered sugar and remaining 1 tsp. vanilla until well blended. Spread over brownie. Microwave semi-sweet chocolate in microwaveable bowl on HIGH 2 min. Stir until chocolate is completely melted. Drizzle chocolate from spoon over peanut butter layer. Refrigerate 30 min. or until chocolate is firm. Remove brownie from pan, using foil handles. Cut into 36 brownies to serve.

PEANUT BUTTER TRUFFLE BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
• In medium bowl, beat Filling ingredients with electric mixer on medium speed until smooth. Spread evenly over brownie base.
• In small microwavable bowl, microwave Topping ingredients uncovered on High 15 to 30 seconds; stir until smooth; cool 10 minutes. Drop topping by spoonfuls over filling layer; spread evenly. Refrigerate about 30 minutes or until set. Cut into 4 rows by 4 rows. Store covered in refrigerator.

LAYERED PEANUT BUTTER BROWNIES

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.

TRIPLE-LAYER PEANUT BUTTER BROWNIE RECIPE

Steps:

• Prepare and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat pudding mix and milk with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.
• Spread pudding mixture over brownies.
• Microwave COOL WHIP and semi-sweet chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Spread over pudding mixture; sprinkle with nuts. Refrigerate 1 hour.

BEST PEANUT BUTTER LAYERED BROWNIES

Steps:

• Brownie Layer.
• Preheat oven to 350°F.
• Microwave unsweetened chocolate with 3/4 butter on high for 1 1/2 minutes.
• Stir till chocolate is completely melted.
• Stir granulated sugar into melted chocolate.
• Mix in eggs and 1 1/2 teaspoon vanilla; blend well.
• Stir in flour and walnuts.
• Spread into 13x9-inch greased pan.
• Bake 30 to 35 minutes.
• DO NOT OVER BAKE.
• Cool.
• Peanut butter layer:.
• Mix peanut butter, 3 tablespoons butter, powdered sugar and 1/2 teaspoon vanilla in another bowl.
• Blend till smooth, adding up to 1/4 cup of milk to make it a nice spreading consistency.( You may need more milk to make it spreadable, this part can be a little difficult, if the peanut butter does not spread easily, make sure you dip your spatula in water. Sometimes I even have to sprinkle alittle water on top of the peanut butter to smooth).
• Spread over the cooled brownies.
• Top Layer:.
• Microwave semisweet chocolate for 1 1/2 minutes with the 1/4 cup butter.
• Stir till smooth.
• Spread over peanut butter layer.
• Cool until set.

THE BEST PEANUT BUTTER BROWNIES

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-BROWNIE-COCONUT LAYERED BARS

Steps:

• Position an oven rack in the bottom position of the oven, and preheat to 350 degrees F. Line a 9-inch square baking dish with foil, leaving an overhang on all sides. Coat the foil with cooking spray.
• For the peanut butter cookie layer: Beat the peanut butter, sugar and salt in a medium bowl with an electric mixer on medium-high until smooth. Beat the eggs in one at a time and then the vanilla. Adjust the speed to medium-low, add the flour and beat until incorporated. Press the batter into an even layer in the bottom of the prepared baking dish; set aside.
• For the brownie layer: Combine the flour, cocoa powder and salt in a medium bowl; set aside. Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring, until smooth, about 4 minutes. Remove from the heat; let cool slightly, then stir in the sugar. Mix in the eggs until combined. Stir in the flour mixture and then the chocolate chips until just combined. Pour the brownie batter over the peanut butter layer.
• For the macaroon layer: Whisk the egg whites in a large bowl until frothy. Toss the coconut, sugar, vanilla and salt together with your hands in another large bowl; add the egg whites, and stir until the coconut mixture is coated. Scatter the coconut mixture in an even layer on top of the brownie layer (there shouldn't be any brownie peeking through).
• Bake until the center doesn't jiggle when the pan is shaken and the coconut is golden brown, 1 hour 10 minutes to 1 hour 20 minutes. (A knife inserted in the middle will still come out wet, because the brownie layer is super fudgy. The jiggle cue is the key to determining doneness.)
• Transfer the pan to a rack, and let the bar mixture cool completely, preferably overnight. Lift it out of the pan, and peel off the foil. Trim the bar mixture to make neat edges, and cut into very small squares, about the size of fudge.

PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl add granulated and brown sugars and melted butter. Beat until well combined. Add eggs and egg yolk, beating after each addition. Add milk and vanilla extract.
• In a separate bowl mix together the flour, cocoa powder, baking powder, and salt. Add dry ingredients to wet ingredients and mix just until combined. The batter will be thick.
• Pour batter into a greased 9x13'' baking pan and spread into an even layer. Bake at 350 degrees for 35-45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
• Beat together butter, and peanut butter until smooth. Add powdered sugar and vanilla and beat again until smooth. Add a little splash of milk, beating well until light and fluffy. Add more milk or powdered sugar if needed to make the frosting thicker or thinner.
• Smooth frosting over the top of cooled brownies. Refrigerate while you make the chocolate topping.
• Place chocolate chips and butter in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Allow to cool for 3-4 minutes.
• Spread evenly over the frosted brownies. Add chopped Reese's peanut butter cups on top. Return to fridge to allow the chocolate to set.

PEANUT BUTTER STUFFED BROWNIES

Steps:

• Place the peanut butter in a heat safe bowl and microwave for 20 to 30 seconds, or until pourable but not super hot.
• Line a metal 8-inch square pan with parchment paper, leaving an overhang. Spread the peanut butter into an even layer in the pan. Freeze for 1 hour or until solidified. Use the parchment to remove from pan and return peanut butter sheet to freezer. Keep frozen while making the brownie batter.
• Preheat oven to 350°F. Line the square pan again with parchment paper, leaving an overhang.
• In a large microwave-safe bowl combine the butter and chocolate. Microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Add the sugar to the hot butter mixture and whisk vigorously until combined. Allow to cool until just barely warm.
• Add in eggs, yolk, and vanilla extract and whisk for about 1 minute, or until very well combined.
• Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined.
• Pour half of the batter into prepared pan and smooth out. Carefully place the frozen peanut butter sheet over the batter. Pour remaining batter on top, covering completely.
• Bake in the preheated oven for about 30 minutes, or until cooked through but still very slightly gooey in the center. Let cool in pan 30 minutes. Remove from pan and allow to cool for another 30 minutes before slicing and serving.
• Brownies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Serving chilled makes the brownies extra fudgy!

PEANUT BUTTER BROWNIES

Steps:

• 1. In a large bowl, combine eggs, butter and vanilla. In a separate bowl, combine the dry ingredients. Add to egg mixture. Mix well. Stir in chocolate chips. Set aside 1 cup of batter for the topping. Spread remaining batter into a 9 x 13 pan.
• 2. In a small bowl, beat cream cheese, peanut butter and sugar until smooth. Add egg and milk and mix. Carefully spread over batter. Drop reserve batter over the filling. Cut knife through batter to swirl.
• 3. Bake at 350° for 35-40 minutes or until inserted toothpick comes out clean.

CHOCOLATE PEANUT-BUTTER LAYER BROWNIES

Steps:

• Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
• In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, until smooth and remove top of double boiler or bowl from heat. Cool chocolate to room temperature.
• In a large bowl with an electric mixer beat butter and sugar until light and fluffy and beat in eggs, 1 at a time, beating well after each addition, and vanilla. Into a small bowl sift together flour, baking powder, and salt and beat into butter mixture just until blended well.
• Divide batter between 2 bowls. Whisk peanut butter into batter in 1 bowl. Whisk melted chocolate into batter in other bowl and stir in chopped chocolate or chocolate chips.
• Spread peanut-butter batter evenly in pan. Drop chocolate batter by large spoonfuls onto peanut-butter batter and spread carefully to form an even layer. Bake brownies in middle of oven 35 to 40 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature,5 days.