Brownie Buckeye Bites Recipe 435 Food

BROWNIE BUCKEYE BITES RECIPE - (4.3/5)

Steps:

• 1. Adjust oven rack to middle position and preheat oven to 325 degrees. Spray an 8×8 inch baking pan with cooking spray and then line with parchment paper or foil (I used parchment paper). This will allow for easy removal to allow brownies to cool completely. 2. In a small bowl, whisk together flour, salt, and baking powder. Set aside. 3. In a large microwavable safe bowl, melt chocolate and butter for about 3-4 minutes on a low setting. Remove about half way through to stir together. Place back in microwave until melted. Continue to stir every so often and make sure not to burn the chocolate. Once melted, whisk in sugar and vanilla until combined. Next, whisk in eggs, one at a time until fully incorporated before adding the next. Continue to whisk until batter is smooth and glossy. 4. Using a rubber spatula, fold in dry ingredients just until combined. Pour batter into prepared pan. Bake 35-45 minutes (mine took about 38 minutes) or until a toothpick comes out with a few wet crumbs. If toothpick comes out clean, brownies are overcooked. 5. Cool in pan for about 5-10 minutes. Using the extra parchment paper, remove brownies from pan and allow to cool completely on wire rack, at least 3 hours. If not serving immediately, do not cut brownies. Whole brownie cake can be wrapped in plastic wrap, then foil and refrigerated for up to 3 days. No Bake Peanut Butter Ingredients Recipe from Brown Eyed Baker 1/4 cup unsalted butter, melted 1 cup powdered sugar 1/2 cup smooth peanut butter 1/3 cup graham cracker crumbs 1. In a medium glass bowl, melt butter in microwave. Add in powdered sugar and combine until smooth. Stir in peanut butter and graham crackers until completely combined and smooth. After combined, I used a potato masher to make sure the graham cracker crumbs were small enough. Bites 1. Press No Bake Peanut Butter filling in 8×8 inch dish. Place in freezer for 10-15 minutes. In the mean time, using a small round biscuit cutter, cut out brownie circles. Slowly cut brownie circle in half. Remove peanut butter mixture, repeat circle cutting steps. Using a small metal spatula, slowly remove circles from pan. Place peanut butter filling in between cut brownie circles. Repeat until all are stacked. 2. In a small glass bowl, melt 4-5 ounces of semi-sweet chocolate in a microwave. Using a spoon, place dollop of chocolate on stack and gently push to the outside until it starts to run over sides. Crush up pretzel sticks on top and lightly push down. Allow chocolate to cool before seving. Bars 1. Once brownies have cooled completely. Remove parchment paper or foil, place brownies back in original pan you baked them in. Place peanut butter filling on top of brownies. Press down until smooth and firm, be careful not to push so hard you smash the brownies. 2. In a small glass bowl, melt 4-6 ounces of semi-sweet chocolate in a microwave. Pour melted chocolate over peanut butter mixture. Crush up pretzel sticks on top and lightly push down. Allow chocolate to cool. Cut into bars and serve. Notes: Best served same day or kept in an air tight container for 2 days. Important to make sure brownies are cooled completely before assembling bites or bars.

BEST-EVER BUCKEYE BROWNIES!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine brownie mix, oil, eggs, and water together in a bowl until batter is smooth; pour into the prepared baking dish.
• Bake in the preheated oven until edges of brownies begin to pull away from the sides of pan, 28 to 31 minutes. Remove dish from oven and cool brownies.
• Beat confectioners' sugar, peanut butter, and 1/2 cup butter together in a bowl until smooth and creamy; spread over cooled brownies.
• Heat chocolate chips and 6 tablespoons butter together in a saucepan over low heat, stirring occasionally, until melted, about 5 minutes; spread over peanut butter layer. Cool and cut into squares.

BROWNIE BITES

Steps:

• In a medium-size pan, place butter and chocolate and heat over low heat. Stir occasionally until melted and smooth.
• Remove pan from heat and stir in sugar and vanilla.
• Add eggs, one at a time, stirring well after each addition.
• Stir in flour.
• Spoon batter into mini muffin pan sprayed with cooking spray, filling almost to the top. You can use mini muffin paper liners in the pan instead if you want.
• Place a walnut half on the top of each brownie.
• Bake in a 325º oven for about 20 minutes or until brownies look dry and feel firm to the touch. I do these in my convection oven and it takes about 15 minutes.
• Let cool in pans for about 10 minutes then transfer to wire rack to cool completely.
• Store in an airtight container.

BROWNIE-MIX BUCKEYE BARS

Steps:

• Preheat oven to 350 degrees. Lightly grease a 13×9×2-inch baking pan and set aside.
• In a large bowl, combine brownie mix, eggs, oil and vanilla. Beat until combined. Stir in peanuts. Remove half of the brownie mix and set aside.
• Spread remaining brownie mix into prepared pan.
• Whisk together sweetened condensed milk and peanut butter in a medium bowl until smooth. spread peanut butter mixture evenly over the brownie mixture in the pan. Separate the reserved brownie mixture into pieces. Flatten each piece with your fingers and place on top of peanut butter mixture.
• Bake in preheated oven for 25 to 30 minutes or until top is set and edges are lightly browned. Cool completely in pan on a wire rack.

BUCKEYE BROWNIES

Steps:

• Prepare and bake brownie mix in a greased 13"x9" baking pan according to package directions. Let cool.
• Mix powdered sugar, 1/2 cup butter and peanut butter. Mix well and spread over cooled brownies. Chill for one hour.
• Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally until melted. Spread over brownies. Let cool; cut into squares.

BROWNIE COOKIE BITES

Steps:

• Melt 1/2 cup morsels and butter over hot (not boiling) water, stirring until smooth. Let cool slightly.
• Combine flour baking powder; set aside.
• Beat egg and sugar in large mixer bowl at high speed, about 3 minutes or until mixture is thick.
• Stir in vanilla and melted chocolate mixture.
• Gradually blend in flour mixture.
• Stir in remaining 1 cup chocolate chips.
• Drop by level tablespoons onto greased baking sheets.
• Bake in preheated 350 degree Fahrenheit oven for 8 to 15 minutes or until cookies are puffed and tops are cracked and moist (cookies will look slightly underbaked).
• Baking time will depend on how small or big you make the cookies.
• Let stand for 5 minutes.
• Remove from baking sheets.
• Cool on wire racks.

BUCKEYE BITES

Steps:

• In a mixing bowl, mix together peanut butter, softened butter and vanilla with a mixer on low. You can easily get sticky things like peanut butter, evaporated milk, etc. out of a measuring cup if you spray it first with non-stick cooking spray like Pam.
• Add the two sugars and mix until combined. Take a small baking sheet or large plate (something that will fit in your freezer) and line with waxed paper or non-stick foil. Lay out your square pretzels (or if you can't find square, the mini traditional knotted pretzels will work too) on the sheet.
• Using a teaspoon measure, scoop up the peanut butter mixture and roll into balls. Place a ball on each pretzel and top with another pretzel, pushing down to form little sandwiches. Place in the freezer to firm up for 30 minutes.
• Melt the dipping chocolate according to the directions and dip each pretzel sandwich halfway. Place on a non-stick sprayed cooling rack to dry, or on a sheet of waxed paper or foil. They will firm up faster if you put them in the refrigerator.
• I have also taken a shortcut when making these by using Reece's Mini Peanut Butter Cups or Rolos for a caramel version, instead of the peanut butter mix, baking for 3-5 minutes at 350 until the chocolate just begins to soften before topping with the second pretzel and pressing to make the sandwiches. Then drizzle with the dipping chocolate before refrigerating to harden - cuts time in half!
• Eat and enjoy!

BROWNIE POINTS' CHEWY BROWNIE BITES

Steps:

• Preheat the oven to 350º F.
• Melt the butter with the chocolate and the salt. You can do this on the stovetop or in the microwave (or be really creative and leave it out in the sun or use a thermonuclear bomb).
• When it has all melted leave it to cool to room temperature.
• In a mixer, combine the sugar with the eggs until fluffy and creamy.
• Beat in the vanilla and add the cooled chocolate mixture.
• Fold in the flour.
• Spray the wells of a mini-muffin pan with non-stick spray or use mini liners.
• Fill each well 3/4 of the way full.
• Push on any desired add-ons, like nuts, candied fruit or sprinkles.
• If you are actually following directions and using a mini-muffin pan, then bake for 25 minutes. Otherwise, if you've decided to bung this into a square cake pan and bake like regular brownies, then bake for 30-35 minutes.
• Keep in mind that if you make this as you would regular brownies and not as the mini-muffins, they will not be as darling as they are meant to be.

BUCKEYE BROWNIES RECIPE

Steps:

• Preheat oven to 325 degrees. Grease a 9 x 13 inch baking pan.
• Melt butter, then stir in cocoa. Add in sugar and eggs to the mixing bowl and stir together.
• Add in vanilla, flour, and salt and beat together well.
• Spoon batter into the prepared pan.
• Bake 25 to 30 minutes, or until cooked through. Top with peanut butter layer and ganache.
• Place peanut butter and butter into medium bowl. Beat with an electric mixer on medium speed until light and creamy; scrape bowl.
• Add powdered sugar, milk, vanilla and salt.
• Beat on low speed 1 minute; scrape bowl. Beat on medium speed until smooth and creamy.
• Melt chocolate chips and butter in the microwave for 2 minutes in 30 second intervals, stirring in between, and mix until smooth.
• Spread on top of the frosting layer and let it cool until hardened.