Cinnamon Peanut Butter Brownies Food

SPICY CINNAMON BROWNIES WITH SALTED PEANUT BUTTER ICING

Steps:

• For the brownies: Preheat the oven to 375 degrees F and grease a 9-by-13-inch nonstick baking pan with cooking spray.
• Melt the butter, chocolate, cinnamon, Aleppo pepper and chili powder together in the top of a double boiler or in the microwave (for 4 minutes). Stir with a rubber spatula until all the chocolate is melted. Remove from the heat and cool to room temperature.
• Combine the eggs, granulated sugar, brown sugar and vanilla paste in a stand mixer fitted with the whisk attachment. Whip on high speed until the mixture becomes pale and pulls ribbons when the whisk is run through it, 2 to 3 minutes.
• Fold the melted chocolate into the egg mixture with a rubber spatula, gently stirring from bottom to top until the chocolate is fully incorporated. Add the salt to the cake flour, then fold half of the flour into the egg and chocolate mixture until thoroughly combined. Fold in the remaining flour.
• Pour the batter into the prepared baking pan making sure the batter is level and evenly spread in the pan. Bake until a cake tester comes out clean when placed in the center, 25 to 30 minutes. Let cool completely.
• For the icing: Combine the cream cheese, butter, peanut butter, confectioners' sugar and salt in a large bowl with an electric mixer for 2 minutes. Wipe down the sides and the bottom of the bowl with a rubber spatula.
• Spread the icing on top of the brownies in an even layer. Dust with cocoa powder, then cut and serve. Alternately, place the icing in a piping bag and pipe icing stars on top. Dust with cocoa powder, then cut and serve.

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.

PEANUT BUTTER BANANA BROWNIES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, use a fork to mash the bananas. Add the sugar, ½ cup (115 g) of butter, and vanilla, and whisk until combined.
• Add the flour, salt, and cocoa powder, and whisk until fully incorporated.
• Use the remaining 1 tablespoon of butter to grease a 9x9-inch (23x23 cm) baking tray.
• Use the remaining 1 tablespoon of cocoa powder to dust every side of the baking tray.
• Pour batter into prepared baking dish.
• Use a spoon to add dollops of peanut butter on top of the batter. Use a butter knife to swirl the peanut butter into the brownie batter.
• Bake for 25-30 minutes, until center no longer jiggles when pan is shaken.
• Allow brownies to cool completely before cutting.
• Enjoy!

SPICY CINNAMON-CHOCOLATE BROWNIES

Steps:

• For the brownies: Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch ceramic or glass baking dish with vegetable oil cooking spray. Line the dish with a 15-inch-square piece of parchment paper, allowing the excess paper to overhang the sides. Spray the parchment paper with vegetable oil cooking spray.
• Blend together the brownie mix, eggs, vegetable oil, 1/4 cup water, cinnamon and cayenne pepper in a large bowl. Beat the mixture for 1 minute using an electric hand mixer on medium speed. Pour the batter into the prepared pan. Bake until a toothpick inserted about 1-inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour.
• For the buttercream: Place the cream and chocolate chips in a medium bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth. Remove the bowl from the pan and refrigerate until thick, 20 minutes. Add the butter and cocoa powder and beat the mixture on high speed until light and fluffy, about 1 minute. Spread the buttercream over the cooled brownie layer. Dust with the cinnamon and refrigerate until firm, about 30 minutes.
• Lift the brownie layer from the pan, using the excess paper for handles. Run a thin spatula underneath the brownie layer to loosen it from the parchment paper. Cut into 24 brownies and serve.
• Cook's Note: The buttercream can be made ahead of time. Cover and refrigerate until ready to serve. Allow the buttercream to come to room temperature for 30 minutes then beat until smooth enough to spread.

CINNAMON PEANUT BUTTER BROWNIES

Steps:

• Preheat over to 350 degrees.
• In a bowl combine butter and sugars. Add eggs and vanilla and beat until smooth. Combine the dry ingredients in a bowl. Add to butter mixture and stir until moistened. Stir in peanut butter.
• Spread in a greased 7x11-inch greased baking pan.
• Bake 20 to 25 minutes or until it is set in the center. Cool completely and cut in squares.

APPLE CINNAMON PEANUT BUTTER DIP

Steps:

• STIR preserves and peanut butter until combined. Use as a dip for pretzels.

APPLESAUCE BROWNIES

Steps:

• In a large bowl, cream butter and sugar. Beat in egg. Combine the flour, cocoa, baking soda and cinnamon; gradually add to creamed mixture and mix well. Stir in applesauce. Pour into an 8-in. square baking pan coated with cooking spray. , Combine topping ingredients; sprinkle over batter. Bake at 350° for 25 minutes or until toothpick inserted in the center comes out clean. Cool on a wire rack. 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.

AMAZING PEANUT BUTTER CHOCOLATE CHIP BROWNIES

Steps:

• Set oven to 350° (set oven rack to second-lowest position).
• Grease an 11 x 7-inch baking pan.
• In a large microwave-safe bowl melt the butter.
• Whisk in both sugars, vanilla and peanut butter until well combined.
• Add in eggs; whisk/mix until completely combined.
• In a small bowl mix together the flour, baking powder and salt; add to the butter mixture and mix with a wooden spoon until combined.
• Add in chocolate chips or nuts (or use 3/4 cup of both!).
• Transfer to the baking pan and spread out with a spoon.
• Bake for about 35 minutes, or until the bars test done.

PEANUT BUTTER BROWNIES

Steps:

• Cream margarine and sugars.
• Add egg.
• Mix well.
• Add peanut butter and vanilla.
• Mix well.
• Stir in oatmeal, flour, baking soda, and salt.
• Stir until well combined.
• Put batter in a greased 9" X 9" square pan.
• Bake in a preheated 350°F oven for 25-30 minutes, or until done.
• Combine icing ingredients.
• Blend well.
• Spread on brownies while they are still warm.
• Cool.